Beetroot brownies

    40 min

    These brownies are so fudgy and dense, and the beetroot makes them moist and gives them a great earthy flavour that will go undetected by most!


    Cheshire, England, UK
    128 people made this

    Serves: 12 

    • 1 medium beetroot
    • 250g butter or margerine
    • 240g caster sugar
    • 100g soft brown sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 190g plain flour
    • 60g cocoa powder
    • 1/2 teaspoon salt
    • 200g chopped plain chocolate

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Boil beetroot in its skin until tender. Allow to cool and peel, then purée.
    2. Preheat oven to 180 C / Gas 4. Grease a square baking tin.
    3. Melt butter and add to puréed beetroot. Mix in sugars, eggs and vanilla. Beat well.
    4. Mix in dry ingredients and chopped chocolate. Pour mixture into baking tin.
    5. Bake for 25 minutes; it should still be slightly gooey in the centre. Let cool a little and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Yummo I made them gluten free and dairy free, the beets helped fight gluten free dryness. They were awesome!!  -  28 Mar 2018


    OMG these are amazing! Best brownies I have ever made. Substituted butter with rapeseed oil and only used two eggs. Super gooey and yummy 😋  -  25 Mar 2018


    Easy recipe to follow, lovely tasting!!  -  10 Feb 2016