Better beetroot brownies

Better beetroot brownies

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(11 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins


Serves 12

Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake. Swap butter for rapeseed oil to lower the saturated fat too

Nutrition and extra info

  • Freezable
  • Dairy-free

Nutrition: per serving

  • kcal408
  • fat20g
  • saturates6g
  • carbs50g
  • sugars41g
  • fibre3g
  • protein7g
  • salt0.4g


  • 500g whole raw beetroot, washed



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

  • 100ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 250g good-quality dark chocolate (70% cocoa, dairy-free if you want, chopped)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 3 large eggs
  • 200g golden caster sugar
  • 2 tsp vanilla extract
  • 140g plain flour
  • 75g cocoa powder
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g walnut piece, roughly chopped

For the icing

  • 100g icing sugar
  • 1 tbsp beetroot juice



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


  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.

  2. Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.

  3. Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

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Comments, questions and tips

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22nd Feb, 2018
I made these brownies using pre-cooked beetroot but I just skipped out 5hr cooking step beforehand and they worked fine. The small chunks of beetroot did not go down with my friends well, the texture doesn't fit with the brownie and the taste of the chunks is too overpowering. I used a whisk to throw the icing onto the brownie as per the picture but I only needed half of the icing so I'll be using 50g icing sugar and 1tbsp juice next time. I left the walnuts out because I couldn't find any in time but they would have been a nice addition. I would maybe use slightly less sugar less time considering that the Oving is sweet but that's just me. All in all a successful recipe!
21st Mar, 2013
I used a white beetroot when i made these and maybe that was the problem, as they are not so juicy. this made the mixture more like a refrigerator biscuit mixture - the cooked brownie was actually rather nice, the white beetroot chunks worked as very delicate taste but cause of this the walnuts tasted too strong. I'd agree with the earlier comment, I think the purple beetroot chunks would taste a bit odd.
Hobbesmaster's picture
20th Mar, 2013
I strongly disagree about the "better" label. The other recipe is way easier and faster to make and I liked the "old" beetroot brownies much better. The beetroot chunks in this one are, well, weird, at least. Walnuts are a good addition, I'll try the old recipe with walnuts next time but will not make this one again.
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4th Feb, 2019
Great recipe! The brownies tasted amazing. My only suggestion would be to blend all of the beetroot rather than chopping 1/3, for the simple reason that I was not a big fan of finding little bits of beetroot in the slices :s Other than that, they were perfect and will definitely become a regular bake
23rd Feb, 2016
I'm trying to cut out refined sugar in my recipies so replaced the sugar with 100grm honey . I also blitzed all the beetroot as wasn't sure on the lumps! I didn't need to add any more flour and it turned into a nice moist brownie ! (Also the original recipie doesn't add the oil! ) I added the oil to my egg mixture and then folded the rest of the ingredients .
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