Beetroot brownies

Beetroot brownies

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(118 ratings)

Prep: 15 mins Cook: 40 mins Plus cooling


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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  • 500g whole raw beetroot (3-4 medium beets)



    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



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • 25g cocoa powder


  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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27th Sep, 2013
Agree. YUCK! Mine weren't runny, but these were vile. So disappointed.
11th Oct, 2013
Same mine were wet & soggy & nasty!
2nd Mar, 2013
Great taste! You can't taste the beetroot! Recommend to everyone! #beetrootbrowines@bbcgf
8th Feb, 2013
Also worth adding, I grate the beetroot rather than fannying about with the food processor!
8th Feb, 2013
The best brownies I've made! Even my american friend, who is the brownie queen, commented on how nice they were! ALWAYS a hit when I make them, they never last long!!
6th Feb, 2013
Really lovely recipe that used up this weeks veg box beetroot. Moist with a great depth of flavour and amazing colour. I added walnuts as you can't have brownies without nuts!
31st Jan, 2013
Wouldn't make these again. They tasted ok but were more like a mousse than a brownie. I cooked them for extra time but the texture stayed the same even when cooled.
31st Jan, 2013
Wouldn't make these again. They tasted ok but were more like a mousse than a brownie. I cooked them for extra time but the texture stayed the same even when cooled.
7th Dec, 2012
Great recipe. Easy to make and turned out just right. Everyone thought they were very tasty. Willl definately make again.
6th Dec, 2012
Made these because I want to try and use vegetables in my baking. My husband, who is not a cake person, thought they were brilliant and said they were the best things I have made. I sort of cheated by using pre-packed cooked beetroot but this made it easier and quicker than preparing it from scratch so not such a bad idea especially as I'll have to make them again and again!


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