Beetroot brownies

Beetroot brownies

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(107 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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woofsquared
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!
megzmcc1
26th Nov, 2012
5.05
delicious brownies, will definatley make again, :)
virgocook
21st Nov, 2012
4.05
There is no middle ground with this recipe, the chocolate lover in the house swooned over these with delight, the beetroot hater could hardly be in the same room as the finished article. I don't think there is any escaping the underlying beetroot taste - which is not necessarily a bad thing !
aeryn12011
21st Nov, 2012
A new family favourite ... I used wheat free flour as I'm wheat intolerant and they still came out lovely with no complaints . Also very easy to make and freeze well !
abbi.white
19th Nov, 2012
5.05
I absolutely loved it! Beetroot gives a fine, red-fruit like after taste. If you don't know beetroot was used, you won't be able to guess it. Unless you tried this recipe before! The resulting brownies are lighter, more gentle in taste, but still very heavy and "brownie-like" in texture. I made them several times already and will make them again and again!
mstanleyduke
14th Nov, 2012
5.05
these are fab, rich and chocolatey without feeling really fatty. husband thinks there is a beetrrot tinge to the taste and they do look pink, but i think they are lush!
basilmonkey
12th Nov, 2012
5.05
These brownies are fantastic! Would make them again. Especially good when they are hot, fresh from the oven.
cvety_mag
8th Nov, 2012
5.05
Scrumptious! Moist and extremely fluffy! I loved these brownies!
sian011071
6th Nov, 2012
5.05
My 9yr old daughter asked if we could make brownies for her to sell on a cake stall at school so we decided on these. Not cheap to make as I bought fresh beetroot but glad I did as we were really pleased with them. I was a bit nervous as to whether the kids at school would like them but she sold them all, the kids loved them!!!
valbell
18th Oct, 2012
5.05
Fantastic results, very rich and filling - delicious! I used slightly less sugar than recipe. Will definitely make again.

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