Beetroot brownies

Beetroot brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(107 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
26th Nov, 2012
delicious brownies, will definatley make again, :)
21st Nov, 2012
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 !
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 !
19th Nov, 2012
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!
14th Nov, 2012
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!
12th Nov, 2012
These brownies are fantastic! Would make them again. Especially good when they are hot, fresh from the oven.
8th Nov, 2012
Scrumptious! Moist and extremely fluffy! I loved these brownies!
6th Nov, 2012
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!!!
18th Oct, 2012
Fantastic results, very rich and filling - delicious! I used slightly less sugar than recipe. Will definitely make again.


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.