Perfect, irresistible chocolate brownies with a dense, moist texture thanks to the naturally sweet beetroot. Enjoy them warmed with a spoonful of vanilla ice cream.

  • Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 35 minutes
    • American
    • Vegetarian

    Beetroot and Chocolate Brownies

    Recipe Information

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    250g Cooked Beetroot

    200g 70% Dark Chocolate

    160g Solid Coconut Oil

    3 X Medium Eggs

    30g Cocoa Powder

    130g Plain Flour

    150g Caster Sugar

    1 X Tsp Vanilla Essence


    1 x oblong deep baking dish approx. 24 x 18cm


    Preheat the oven to 180c/350f/gas 4.

    Break up the chocolate and put into a heatproof bowl along with the coconut oil.

    Put the bowl over a pan of simmering water to melt the chocolate – make sure the bottom of the bowl does not touch the water.

    Once the chocolate and oil have melted – put on one side to cool a little.

    Chop up the beetroot and put into a food processor along with the caster sugar, vanilla essence and eggs – process till you have a smoothish purée.

    Mix the chocolate and the beetroot mixtures together in a bowl.

    Then sift in the flour and cocoa powder.

    Mix well.

    Pour the mixture into the greased tin.

    Bake in the oven for 25 mins.

    Serve warm with some ice cream or cold with a hot drink.

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