Beetroot brownies

Beetroot brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(113 ratings)

Prep: 15 mins Cook: 40 mins Plus cooling

Easy

Makes 15-20
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal255
  • fat13g
  • saturates7g
  • carbs32g
  • sugars24g
  • fibre2g
  • protein4g
  • salt0.11g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g whole raw beetroot (3-4 medium beets)
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 100g unsalted butter, plus extra for the tin
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • 25g cocoa powder

Method

  1. Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

  2. Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

  3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

  4. Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
MoscowMama
25th Apr, 2016
Unfortunately my 4 year old spotted the slightly red tinge and was instantly suspicious and refused to have another bite which means his sister won't touch them either. And I found them too sweet (and could taste the beetroot). Won't be making them again unfortunately
GiSora's picture
GiSora
23rd Apr, 2016
5.05
I put in was the caster sugar, I put regular one didn't have golden one and had to hand beaten the sugar and eggs since I do not have hand mixer. Pretty much do I the rest as the recipe suggests. I personally like beetroot in general so this is just superb. The smell is divine and the color is gorgeous chocolatey red and the taste is gooey goodness. Will definitely make this again.
libsybibsy
12th Mar, 2016
Lovely and moist, with a hint of the beetroot flavour, but not too much. Delicious! And dare I say... healthy?
DominikaT
19th Dec, 2015
I have made these brownies too and they came out really nicely. When I asked my family about the 'secret ingredient' i put into them, they couldn't guess that it was beetroot. It may be because I have used really dark chocolate (about 70 or 80% one as recipe says). I would say don't be skeptical, follow the recipe and they will turn out just fine:-)
Saize
29th Nov, 2015
I rate these betroot brownies a 5 because the aroma was mind blowing and the texture was appetizing but all in all the taste was delicious. The kids loved it I will have to make more some time soon.
saschlet
20th Sep, 2015
Followed the recipe save using palm sugar and xylitol instead of the crazy amount of sugar required and I really didn't think much of it. It definitely has a strong remnant of the beetroot and I won't be making it again!
billiejo
19th Feb, 2016
So you did not follow the recipe and it turned out yuk, what do you expect!
Meredith0908's picture
Meredith0908
1st Sep, 2015
5.05
I made these for a dinner party and they were a hit. Sworn beetroot haters were gobbling up seconds! Served it up with vanilla cornish ice cream and fresh blackberries. I will definitely be adding these to my go to dessert recipes.
kayla565
18th Feb, 2015
I made a gluten free version of this by swapping the flour for a combination of tapioca, corn and potato flour. They came out nice and a moist- you can taste a hint of beetroot. I also found that 25min cooking time was just right! In future I would probably ice these to make them look a bit better
ziboinboin
25th Feb, 2016
I use an icing of cream cheese, icing sugar and... Beetroot juice and it looks fab!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.