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.
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.
CuriousCook
26th Oct, 2013
These are lovely and delicious. I had them for my school dinners and never even knew they had beetroot in until the people who made them told me and my friends that they had beetroot in them. These are utterly brilliant, i couldn't tell the difference between them and normal brownies.
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.

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.