Beetroot brownies

Beetroot brownies

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(116 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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Annabel P
6th Jan, 2018
Really moist and delicious. Lovely thick, dense texture. Didn't quite have enough beetroot so I put some caramel flavoured yoghurt in.
18th Oct, 2017
Fantastic tasting and texture brownies.
3rd Oct, 2017
Fantastic brownies, really intense chocolate flavour which stops the beetroot being overwhelming. Everyone loves them and colleagues asked for the recipe. A new family favourite.
squeaksquara's picture
28th Aug, 2017
I absolutely love this recipe. I've made it for myself and friends, who have consequently asked for the recipe. It's always a winner in my house, even by my husband who claims he doesn't like beetroot! As others have commented, you can taste the beetroot, but it's definitely not in a bad way. It can't be if non-beetroot likers still like them!
9th Aug, 2017
These are delicious - light yet very moist somehow. I love the idea of using the beetroot to melt the chocolate and butter - genius! Of course they are slightly different to ordinary brownies but yummy nonetheless.
9th Aug, 2017
This recipe is awful. Brownies....I don't think so. Chocolate, beetroot sponge, perhaps. I can only imagine that the eggs and sugar require considerably more beating than 2 minutes. Up to 10 more like.
11th Jul, 2017
These are amazing. I used normal caster sugar and 80% cocoa chocolate. I think the key is keeping the eggs and sugar bubbly and thick. wondered what to do with beetroot and I am super impressed with these. Will definitely be doing again
8th Jun, 2017
Oh.My.Word! Yum! Only used 200g normal caster sugar, gluten free flour, 70% good quality dark chocolate, 4 eggs, just over 400g leftover beetroot from my beet kvass and also added nearly 1 cup walnuts. No beetroot taste, in fact kids didn't know beets in it! Didn't tell them! Saved and definitely making again.
12th Mar, 2017
Me and my friend made this recipe and the brownies came out great! we used a bit less beetroot than suggested and we lined the tray with cocoa powder and butter. Very pleased with the result!
8th Feb, 2017
How did these brownies manage to score an average of 4/5? I wish I had read the reviews before I wasted a bar and a half of yummy dark chocolate... these just did not work. I have only made them once so there could have been an error in the technique, but they were too moist, too homogenous in texture, too beetrooty. Even if there was an error in my method, I think they would definitely be improved with the addition of something with a bit of bite... choc chips or nuts.


4th Jun, 2017
How long do these keep fresh for? Do they freeze well?
goodfoodteam's picture
6th Jun, 2017
Thanks for your question. These freeze well or you can keep them in an airtight container for 3 - 4 days.
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