Beetroot brownies
These rich and fudgy beetroot brownies combine earthy sweetness with dark chocolate for an indulgent treat. A simple recipe with a hidden vegetable twist - perfect for storing or freezing.
Updated : 25 July, 2025
Easy
About 30 min.
Ingredients
200 grams
Dark chocolate
200 grams
Butter
200 grams
Brown sugar
250 grams
Boiled beetroot
3
Eggs
2 tablespoon
Cocoa powder
pinch
Salt
4 tablespoon
Flour
100 grams
Almonds
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Grease and line a 30x20cm/12x8in rectangular brownie tin.
Step 2
Place the chocolate and butter in a heatproof bowl and set it in the oven. Preheat the oven to 190C - the chocolate and butter will melt gently as the oven heats. After about 3 minutes, stir the mixture, then remove it once fully melted and allow it to cool slightly.
Step 3
In a food processor, combine the sugar, almonds and beetroot and blend into a thick, sugary paste. Add the eggs, cocoa powder, and salt, and blend again until smooth. Pour in the cooled chocolate and butter mixture, blend briefly, then add the flour. Pulse just until everything comes together.
Step 4
Transfer the batter into the prepared tin, spreading it evenly. Bake for 30-40 minutes, until the top is set, the edges pull slightly from the tin, and a skewer inserted in the center comes out with just a slight smudge of batter.
Step 5
Allow to cool completely before cutting into squares. Store in an airtight container for up to 3 days, or refrigerate for up to a week.