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.
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!
lizleicester
4th Aug, 2013
Fantastic way to use our beetroots. Couldn't tell there was beetroot in the "guess the secret ingredient" game! Just lots of chocolatey deliciousness.
crampe11
3rd Aug, 2013
Really nice! Loved the beetroot and chocolate combination and the colour was really appealing - a really deep reddy purple. Cooking did take a bit longer for me than stated in the recipe but everyone I offered them to seemed to enjoy them and only a few managed to guess the secret ingredient!
philippashubrook
7th Jul, 2013
I made these for my work colleagues who all seed to like them. The beetroot worked well with the chocolate. Easy to make but I think I'd add a chocolate icing or nuts or chocolate chunks in next time to make them more interesting
ruthwilliamson
18th May, 2013
4.05
Good chocolate hit and lovely and moist.

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.