Beetroot brownies

Beetroot brownies

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(106 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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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
swiftsmith's picture
swiftsmith
2nd Mar, 2014
Yum! Made these with my veg box beetroot but used gluten free flour as I had some in the cupboard. Also added 3 balls of stem ginger in syrup and a splash of Chambord liqueur to the mix. Having read almost the same recipe on a blog I cooked them for 45 minutes which was just right and way off what it says here. I don't think you can hide the fact that they're full of beetroot - they're really red and taste earthy indeed, but very tasty and super fudgy. The next day they were even squishier but still tasted good. Will make again next time there's a surplus of beetroot...
jackiegrebby
24th Nov, 2013
Oh dear... I was so looking forward to these. I had just enough white beetroot so used these instead of regular red beet. (The white also has less of an earthy taste too). But they are quite horrid. None of my family had more that one bite before consigning the rest to the bin. Such a shame. With the chocolate content, I can't even throw them out for the birds or give them to the dog either.
sllyst's picture
sllyst
19th Nov, 2013
These were nice warm but once they've cooled down there is a distinct after taste. That being said, the kids love them!
aindom1
18th Nov, 2013
This recipes works really well, a hit with the whole family.

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