Beetroot brownies

Beetroot brownies

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(147 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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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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Fi Earlsfield's picture
Fi Earlsfield
27th Mar, 2020
I adapted this recipe with success, including a simpler technique for dealing with and cooking the beetroot. Look for ‘beetroot and orange brownies’ in the members’ recipe list to find the method I used. Delicious brownies!
22nd Oct, 2019
So worth all the washing up. We love it. Gave it an extra 5 mins.
14th Oct, 2019
I think they could have done with an extra 5 minutes cooking time as the centre brownies were a little too gooey to cut easily. Also I would recommend buying the cooked beetroot as cooking them from raw in the microwave took 15 minutes to get them tender and made the process even messier! Delicious brownies though, lovely and moist!!
9th Sep, 2019
I love beetroot, I love dark chocolate, so I loved these brownies. Not to hard to make, but really delicious. Maybe next time I will add some salt to balance the dark chocolate/cocoa bitterness. Highly recommend this recipe.
27th Jun, 2019
no, no, no... I bake a lot and wanted to experiment with this version, as I've tried them somewhere and they tasted very good. Other than the fact that you end up with a lot of washing up and the fact that if you cook the beetroots from scratch (I opted for the vacuum-packed, ready cooked ones), you risk making a big mess, the brownies had an overpowering taste of beetroot. Not what you want if you're trying to "hide" vegetables for the little ones (they hated them too, by the way). Too much trouble, not good enough taste: will not be making them again. .
lydialydialydia's picture
27th Apr, 2019
These were quite difficult to make since I don't have a food processor but I really wanted to make them because they sounded delicious and healthy. I don't think I cooked them for long enough because the brownies from the middle of the pan were rather loose when they cooled, but I haven't made them before so I wasn't sure what "cooked" looked like when I got them out the oven. Nevertheless, the outer brownies (which cooked properly) were very nice although a little rubbery. I would make these again as I enjoyed them, but I'd cook them for longer.
29th Mar, 2019
Have made it twice now and it's still a hit among all my little Belgian friends who never guess the secret ingredient and even once they know, they still come back asking for more
26th Sep, 2018
I use this recipe so often ( when beetroot is in season) i had to print it out. Follow it exactly and use good quality chocolate and it always turns out well. I add a handful of craisins (cranberry raisins) to the top for a little something different. I usually serve these to the adults at my children’s party’s and always get praise. I don’t tell them what’s in it’s until later. -and they’d still ask for more! I also line the tin with tinfoil to make it easier to remove.
Réka Flórián's picture
Réka Flórián
4th Sep, 2018
The beetroot flavour is very overwhelming, you must love beetroot a lot to make these brownies. It wasn’t crispy nor chewy, just like a heavy sponge beetroot cake....
Ellie Riple's picture
Ellie Riple
8th Aug, 2018
Really delicious recipe! I was dubious as the reviews are mixed but the texture is perfect, crisp top and moist gooey middle, the colour is fantastic and although you can tell there is something apart from chocolate from the smell the taste is incredible. I used a blender instead of a food processor for the beetroot, chocolate and butter so the texture was completely smooth when adding to the eggs. 5* will bake again


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.
17th Mar, 2018
I used just under 250g beetroot as it's what I had and 30g cocoa. Texture was fine and tasted v chocolaty.
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