beetroot brownies

Prep: 20 mins.             Makes 15-20.
Cook: 30 mins

For my first food post, I thought “lets start with an unusual twist”. Brownies, for me, are the ideal dessert. I look for them on any menu and will never get sick of them. Creating this unusual twist of one of my favourite indulgent deserts, with around half the fat of regular brownies, while still maintaining the guilty pleasure of luxurious dark chocolate, is the perfect combination.

Experts say that beetroot has a high nutritional value; rich in calcium, iron and vitamins A and C – so that makes them healthy brownies right? Overall, it was pretty easy to make. You’ll need a food processor, a couple of mixing bowls and I would buy two chocolate bars, just in case your helper starts eating the chocolate (yes- personal experience!).



500g whole cooked beetroot (4-5 medium beets)

100g unsalted butter, plus extra for the tin

200g bar plain chocolate (70% cocoa)

1 tsp vanilla extract

250g golden caster sugar

3 eggs

100g plain flour

25g cocoa powder

Icing Sugar 

100g Icing Sugar

1 tbsp Beetroot juice.


1. Grab a pair of rubber gloves to stop your hands from staining, and then roughly chop the beetroot and put into a saucepan. Collect the juices from the beetroot as you will need this later but only a tbsp. Add boiling water to the saucepan, cover with a lid, and simmer for about five minutes.

2. Heat oven to 180C/160C fan/gas 4. While boiling, butter and then line a traybake or small roasting tin. Roughly break the chocolate and cut the butter into cubes. Sieve the chunks of beetroot out and then pour the beetroot into a food processor or blender with the chocolate, butter and vanilla extract. I poured half the chocolate and butter and then slowly added, just to make sure that it mixed well. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this, thanks to the hot beetroot.

3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk / or by hand until, pale and foamy, do this for about 2 mins.

….………… ……….. ……..……. ……….. ……….
4. Spoon the beetroot mix into the bowl, then use a large spoon fold over the mixture, similar to any baking make sure you get lots of air in the mixture as this shall produce a fluffy, light bake.

5. 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, and glaze with beetroot icing mix.


Let me know what you think!

For original recipe, BBCGoodfood


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