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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alex101
11th Oct, 2013
Awful recipe for terrible brownies.
saelma4
28th Sep, 2013
These are lovely and they turned out much better and tastier than my usual brownie recipe...I started making them and as you do I discovered I didn't have enough dark chocolate so used 20g dark chocolate,100g milk chocolate and the rest was some of willies cacao (from waitrose) which I've had for ages and didn't know when to use it....as it happened it did the job perfectly!!will definitely make again! 5 stars!!
bunko84
23rd Sep, 2013
Just made these.....haven't tasted them yet but they look great! Think I should have turned the tray in the oven half way through as one half was cooked great, the other half were very wobbly. Put them back in for an extra 5 minutes which sorted the problem. Also used less sugar than stated :)
miranb
21st Sep, 2013
Great recipe and brilliantly explained too. Tastes delicious, succulent and (sort of) guilt free. Really easy to make, something I did within an hour, straight after work, without any preparation. Will definitely make again.
foodaholic123
19th Sep, 2013
I've eaten them before but now its my turn to bake them. Will report and rate on how good they turn out... Wish me luck!
calderem
15th Sep, 2013
There is no way you could pretend these are regular brownies - they are quite distinctly chocolatey red! The do have a lovely taste and texture and were very easy to make.
philly66
14th Sep, 2013
Hmmmmm, not too sure about these.......good to use up the beetroot but not too sure I'd make them again
claireriches
14th Sep, 2013
Made these tonight as I had beetroot in my veg box and I don't really like them that much. This was quite an easy recipe though the kitchen has a pink tinge to it now. Tasted wonderful and I only left it in the oven for an extra 4 or 5 minutes. Husband ate his first one very nervously in case he encountered a piece of beetroot but then asked for seconds.
claireyfairy14479
13th Sep, 2013
Oh these are delicious! I don't like beetroot and was sad to see them in my veg box but found this easy recipe , will definitely make them again. I added walnuts to them and they were fab!
Jacsicle
16th Aug, 2013
Made these tonight as I had to buy a whole bunch of beetroot for another recipe that only called for two and so had some left. Unfortunately it only came to just under 300g but I added some extra butter to try and make up for that. Seems to have worked fine but good thing I'm not fussed about them being low fat!

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