Beetroot brownies

Beetroot brownies

Beetroot brings an earthy depth of flavour to these brownies and creates a squidgy texture – they’re even better the day after baking along with a cup of tea
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 16 persons



  1. Step 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking paper. Trim, peel and quarter the beetroot, wearing gloves to prevent staining. Tip into a microwaveable bowl with a splash of water, cover and cook on high for 10-12 mins or until tender. Cool, then coarsely grate (you should get about 250g grated cooked beetroot). Set aside.
  2. Step 2

    Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring until smooth (ensure the bowl doesn't touch the water). Cool slightly.
  3. Step 3

    Beat the eggs and sugar together using an electric whisk until thick and creamy. Slowly pour in the melted chocolate mixture and fold together using a rubber spatula. Gently fold in the flour until just combined, then fold in the grated beetroot.
  4. Step 4

    Pour the batter into the prepared tin, level the surface and bake for 40 mins or until only a few crumbs cling to a skewer or cocktail stick when it is inserted into the middle of the brownies. Cool completely in the tin on a wire rack. Lift out of the tin, dust with the cocoa powder and cut into 16 squares.