Beetroot chocolate brownies
Prep time
Cook time
Total time
Delicious rich chocolate and beetroot brownies.
Serves: 18
  • Ingredients:
  • 75g unsalted butter, at room temperature, plus extra for greasing
  • 350g raw beetroot, trimmed and cut into large wedges
  • 300g dark chocolate, chopped
  • 2 eggs
  • 200g granulated sugar
  • 2 tsp vanilla bean paste (or extract)
  • 1 tsp salt
  • 40g plain flour
  • 40g cocoa powder
  • Shot of espresso
  • 75g icing sugar, sifted
  1. Pre heat the oven to 180 ̊C, 160 ̊C Fan.
  2. Grease and line a 20cm x 30cm baking tin with baking parchment.
  3. Peel the beetroot, chop into even chunks and add to a pan of water
  4. Bring to the boil and cook until soft and tender – about 1 hour.
  5. Drain in a sieve, pop into a food processor and blitz to a purée. Keep 1 tbsp purée for the icing.
  6. Melt the chocolate with the butter in a large heatproof bowl over a pan of simmering water.
  7. Leave to cool for about 10 minutes and whisk in the eggs, granulated sugar, vanilla, espresso, beetroot purée and salt into the chocolate.
  8. Add the flour and cocoa, fold everything in until just combined.
  9. Pour into the tin and bake for 35-40 minutes, until it looks cooked and shiny on top and cracks have just started to appear.
  10. Cool completely in the tin then put in the fridge for a couple of hours or overnight before serving.
  11. Whisk the reserved beetroot purée in with the icing sugar and drizzle over the top
Recipe by Cluck, Muck & Cook at