Beetroot Brownies

8 Serves
45 min

Rich. Velvety. Indulgent. If you’re looking to get some extra veggies into your diet, these fudgy Beetroot Brownies are a sweet treat packed with delicious nutritional value.

These root veggie rubies not only give these brownies the most intensely beautiful rich red hue, but also a gentle earthy flavour. I use a blend of dark brown sugar and coconut sugar in my recipe, as the subtle sweetness of coconut sugar adds a slight hint of burnt toffee flavour.

I haven’t got much of a sweet tooth, so I use super fine, bitter 85% dark chocolate when baking these beauties. But do feel completely free to tweak the recipe to your personal chocolate preference. Enjoy! x

Recipe details
  • 8  Serves
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 400g whole raw beetroot
  • 100g salted butter
  • 100g plain dark chocolate
  • 1 tsp vanilla bean extract
  • 75g dark brown sugar
  • 75g coconut sugar
  • 3 eggs
  • 100g plain flour
  • 40g cocoa powder

Top, tail and peel the beetroot, and slice into small 3cm cubes. Pop the beetroot cubes into a saucepan and fill halfway with cold water. Bring to a boil, then reduce to a simmer and place the lid on the saucepan. Boil the beetroots for approximately 15 minutes until tender.
While the beetroots are bubbling away, pre-heat the oven at 170° (I set mine on the top n’ bottom oven + fan force setting) and line the bottom and sides of 20x20cm baking tin with baking parchment paper.
Whisk the eggs, sugar and vanilla in a large bowl until thick and creamy.
By now your beetroot should be ready (use a skewer to check if they are tender - cook for a little longer if required.) Drain the beetroot and allow to slightly cool before adding to a food processor/blender. Break the chocolate into small squares and pop it in the food processor/blender, along with the butter. Give it a good whizz until it’s smooth (the butter and chocolate will melt during this process).
Pour the blended mixture into the bowl, and thoroughly fold with the egg, sugar and vanilla mixture.
Add the plain flour and cocoa powder to the bowl and give the mixture a good thorough whisk, before pouring it into the lined baking tin.
Pop your brownies into the oven to bake for approximately 25 minutes. Be careful not to over bake - for gorgeous gooey brownies use a cake tester from 15 minutes onwards, checking at 5 minute intervals. Remove from the oven when optimal gooeyness is achieved!
Allow the brownies to completely cool before removing from the tin, then cut into squares and serve with a dollop of fresh cream or ice cream.
  • Give your brownies a little texture by squishing a handful of walnuts or pecans into the mixture before popping in the oven to bake… and if you’re in need of a little more indulgence, submerge a few extra chunks of chocolate too!
Claire | Eat Beautiful on a Budget
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  • GardenGal GardenGal on Jan 31, 2021


    You talk of nutritional value but I cannot find calorie or nutrition data. Could you please tell us that?

    (Rating "Average" as it lacks info to support the description. Come on, food science people, help us out.)