Beetroot Chocolate Brownies

  • 250g cooked beetroots
  • 250 g good quality dark chocolate, chopped
  • 200 g unsalted butter cubed (or dairy free alternative)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 210 g golden caster sugar
  • 50 g cocoa powder
  • 50 g fine white rice flour
  • 100 g ground almonds almond meal
  • 1 tsp baking powder gluten free


  • Prepare beetroot in advance (or use pre-cooked)
  • Peel and chop the beetroot into cubes (you will need 250g pureed weight, so allowing for some getting stuck to the sides of the blender, cook about 280g).
  • Place in a glass/microwavable bowl and add a couple of tablespoons of water.
  • Seal the bowl with clingfilm and microwave cook on high for 10 to 15 minutes, or until the beetroot has softened and cooked. Allow to cool completely.
  • Drain the beetroot using a sieve and puree in a blender until you have a smooth paste.

Make the Brownies

  • Base-line a 23 cm (9 inch) square baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
  • In a separate glass bowl, melt the chocolate and butter together, either in a microwave (set at medium, for 30 second bursts, stirring between each) or set over a saucepan of simmering water, stirring frequently.
  • Once melted, stir to ensure the mixture is completely blended. Set aside to cool slightly.
  • In a large bowl, beat together the eggs with the vanilla and sugar until smooth and light.
  • Weigh and mix together the cocoa, flour, almonds and baking powder, making sure any lumps are broken down (I weigh mine into an airtight container and shake vigorously). Set aside.
  • Add the pureed beetroot and the chocolate mixture to the egg mix and beat through until smooth.
  • Gently fold the dry ingredients into the wet mixture until even.
  • Pour the brownie batter into the prepared cake tin and smooth the top.
  • Bake for 30 to 35 minutes until just firm to the touch. Be careful not to over-bake (a skewer inserted should come out slightly sticky).
  • Remove from the oven and allow to cool completely in the tin, before turning out and carefully cutting into squares. Sprinkle with a little icing sugar (optional) and serve.