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Beetroot Brownies

Beetroot Brownies

Moist, rich, chocolatey brownies with less sugar and fat than regular versions, and filled with naturally sweet beetroot
Servings 20


  • 400 g Cooked beetroot
  • 200 g Plain chocolate
  • 100 g Butter
  • 3 tsp Vanilla sugar
  • 250 g Caster sugar
  • 3 eggs
  • 100 g plain flour
  • 25 g cocoa powder


  • Preheat your oven to 180 degrees Celsius and then place the butter, chocolate and beetroot into a food processor and blitz until combined.
  • Place the caster sugar, vanilla sugar and eggs into a large bowl and whisk until frothy and pale.
  • Mix together gently with the beetroot, chocolate, and butter and then add in the flour and cocoa powder and fold in until well combined.
  • Grease and line a large, square baking tray with greaseproof paper, and then pour in the batter.
  • Place into the oven and bake for about 25 minutes. Remove and allow to cool completely in the tin before cutting into squares and enjoying.