Beetroot Brownie Recipe

Ever been a bit skeptical about putting vegetables in baking in an effort to make it healthier? I thought it was a little strange to put beetroot in baking, so when I had some beetroot leftover, I thought I would try this beetroot brownie recipe from BBCGoodFood and see how it fared.

500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder


1. Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.

2. Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

3. Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.

4.Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.

I had some pre-packed beetroot from Aldi that was in natural juices (not vinegars) that worked really well in the recipe and avoided the awkward staining of hands when preparing the vegetable. 
The smell was a little unusual when making the batter, and alarmingly pink until the cocoa powder went it, but the overall taste was great. It was chocolatey and moist, with a deep pink colour, and although I would admit to tasting a little of the beetroot, surprisingly I did enjoy it! 
I thought it needed a little texture so next time may add some nuts or raisins, but as a base recipe, I thought it was great. Of course, I ate some as soon as they were ready, but the mixture made enough to pop a few in the freezer ready for lunch-boxes.


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