Beetroot brownies

Beetroot brownies

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(112 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
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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.

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Comments, questions and tips

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PhillyCP
25th Sep, 2014
5.05
Yum! Was really torn about whether to do this recipe given the mixed reviews, but it was delicious. Lovely moist brownies, a beautiful colour and not a hint of beetroot! Very pleased at this discovery, and having a use for my veg box beetroot.
AlicesMum's picture
AlicesMum
21st Sep, 2014
5.05
Made these yesterday and was very pleased with the result. I cooked the beetroot, then grated it before squeezing out the juice. Put it in the blender with the chocolate and butter which I had already melted, then blitzed it to a smooth paste. This worked really well. Came out lovely, cooked but soft in middle and tasted great. Especially nice served warm with some cream. And you can't taste the beetroot.
Blondiebear
21st Sep, 2014
5.05
I was sceptical about these. I love beetroot but I don't generally enjoy savoury things in sweet things or vice versa, but my curiosity was peeked. They smell disgusting but I am happy to say taste lovely, mine were particularly gooey, not sure if they were meant to be, but who cares as they taste good!
NottsKat
15th Sep, 2014
5.05
Very nice, more have Ben requested!
lesley22222
24th Aug, 2014
5.05
Absolutely delicious and moist. I do not like beetroot and was a bit concerned the flavour would come through but fortunately it didn't. On second batch now as half of the first one has already disappeared. Note to self: Do not leave brownies unattended in the kitchen
veritypinkney's picture
veritypinkney
24th Aug, 2014
3.8
A tasty treat. Looked disgusting before we put it in the oven but cam e out beautifully. Like others, we also found it took closer to 40mins to bake. Will consider putting in some chopped nuts next time for a bit of crunch.
safronthomas's picture
safronthomas
28th Jul, 2014
absolutely lush!! would it work as a cake using self raising flour??
SoozeW
31st May, 2014
5.05
Worked beautifully, although I freestyled. I used 400g vac-pac cooked beetroot, reserving the juice. I substituted 1 egg for the same weight of light mayonnaise, used buttery margarine instead of butter, and used half wholemeal, half plain flour. And I added 1 tsp instant coffee powder and a pinch of salt (alongside the vanilla extract). To decorate it, I made icing with 100g icing sugar, 1 tsp vanilla extract and 1 tbsp beetroot juice and drizzled it over the top. Superb 'healthy' brownies - lower fat, lower calorie, higher fibre. And lower cost! Highly recommended. I posted my recipe here: http://cuppasandcakes.wordpress.com/2014/05/31/recipe-chocolate-beetroot-brownies/
islamay
11th May, 2014
3.8
Great recipe. Easy to make and a nice way to use the beetroot. I've frozen half the batch for another week.
rebecca-Taylor
1st May, 2014
Beetroot's only half the picture! I've been working on a brownie that incorporates your five-a-day portions of fruit and veg over at http://www.rebecca-taylor.org.uk

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