Beetroot brownies

Beetroot brownies

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(155 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

Ingredients

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

    Beetroot

    beat-root

    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
    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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gilljames
5th Aug, 2020
5.05
Made these to use up surplus home grown beetroot. The process was a bit messy (maybe that's just me!) but they are delicious. Used a mix of light brown soft and white caster sugar as I didn't have any golden and will add a pinch of salt next time. Baked for 24 minutes and they were perfectly squidgy. Will definitely make these again...I didn't think I even liked beetroot!
Nilly H's picture
Nilly H
30th Jun, 2020
5.05
I had been looking at this recipe for a few months now and finally built up the courage to make it last night. We used precooked packaged beetroot, which we chopped drained first and warmed in the microwave. Then blitz it in a food processor as much as possible first before adding in the butter blitzing and then the chocolate blitzing again. Our egg sugar mixture was very fluffy so we needed a big bowl to mix everything together. It is very liquidy at this stage, modified the recipe slightly by adding 1 teaspoon of baking powder to the flour + cocoa powder mix so it has a tiny bit of lift. Somehow our batter filled a 20x30cm Pyrex 3/4 full and the remaining batter filled a banana bread load tin 3/4 full as well (yay for extra brownies). We cooked for 20 mins but was totally raw everywhere, so put it all in for another 10 min. It was delicious! Doesn't taste of beetroot, looks super dark and fudgy, tasted incredible. We finished the loaf tin one warm last night, and the Pyrex one is half finished this morning after cooking at RT overnight. Would recommend it warm or RT. Will definitely be making this again!
EatonMess62
31st May, 2020
4.05
I was dubious to see how these tasted, however they came out yummy and chocolatey! I did find they needed a lot longer in the oven, mine were in for 40 mins and still pretty gooey and runny in the centre. I got fed up with waiting for them and hoped they'd harden as they cooled haha. Still taste good!
Fi Earlsfield's picture
Fi Earlsfield
27th Mar, 2020
4.05
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!
Angiecleere
22nd Oct, 2019
5.05
So worth all the washing up. We love it. Gave it an extra 5 mins.
Vicklepickle
14th Oct, 2019
4.05
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!!
Foodi5000
9th Sep, 2019
5.05
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.
marinamelidou
27th Jun, 2019
1.05
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
lydialydialydia
27th Apr, 2019
4.05
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.
Capricorne
29th Mar, 2019
5.05
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

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pinktortoise
4th Jun, 2017
5.05
How long do these keep fresh for? Do they freeze well?
goodfoodteam's picture
goodfoodteam
6th Jun, 2017
Thanks for your question. These freeze well or you can keep them in an airtight container for 3 - 4 days.
jenalex
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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