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Intense Chocolate Beetroot Brownies

Beetroot in a chocolate brownie? We kid you not. This humble but super-nutritious root vegetable forms the perfect base for these decadently rich, squidgy brownies – prepare for an intense chocolate hit.

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  • 3 -4 medium raw beetroots
  • 100g unsalted butter (plus a little extra to grease the tin)
  • 200g 70% cocoa dark chocolate bar
  • 1 tsp vanilla extract
  • 250g golden caster sugar
  • 3 medium eggs
  • 100g plain flour
  • 25g powder



  1. Preheat your oven to 180°C / 350°F / Gas Mark 4
  2. Peel beetroot and chop off both ends (make sure you’re left with around 400g flesh). Tip: wear clean rubber gloves to peel if you want to avoid the dreaded beet-stained hands
  3. Chop into small pieces and transfer to a large bowl. Add a teaspoon of water to the bowl, cover with cling film then microwave on high for 12 minutes or until soft
  4. Meanwhile, grease a baking tin or oven dish with butter then line with baking parchment
  5. Chop chocolate into small pieces and cut the butter into small cube shaped chunks and leave to one side
  6. Remove beetroot from the microwave, transfer to a sieve and drain
  7. Put beetroot, chocolate, butter and vanilla in a food processor and mix until smooth
  8. Whisk the eggs and sugar together in a large bowl
  9. Add the beetroot mix to the bowl and fold
  10. Gradually sift the flour and cocoa powder in then fold again to create a smooth batter
  11. Transfer batter to the baking tin and bake for 25 minutes or until fully risen. Leave to cool then enjoy your chocolate beetroot brownies!

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