Deep and rich tasting dark chocolate and grated roasted beetroot give these Beetroot and chocolate brownies a wonderful, moist texture. You will never know that the beetroot is there.
I started to grow beetroot this year, but the hot weather and the fact that I was distracted by other urgent family events meant that they didn't do that well due to lack of water and weeding. On the plus side, the apple tree and fig tree have done really well.
I haven't made brownies for a while so I decided to update my peanut butter brownie recipe - which I will post at some point. I basically replaced the quantity of peanut butter with grated roasted beetroot and made it a little more wholesome by using wholegrain flour instead of plain white flour.
Making brownies with beetroot in it is one way of getting children to eat their vegetables without realising it.
Ingredients for Beetroot Brownies
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.
- Fresh Beetroot (approx three uncooked, unpeeled)
- Butter
- Dark chocolate - I used 72% extra dark chocolate created for bakers. It's often cheaper and is just as good. The brand I used is Dr Oetker.
- Vanilla extract
- Soft Brown Sugar - Castor sugar is fine, but avoid using granulated sugar as the grains are larger and will take longer to whisk with the sugar. I also find that brown sugars give extra flavour to baking.
- Medium Eggs - Free range and organic if possible.
- Flour - for this recipe I used wholemeal flour, my favourite is Spelt Wholemeal. You could use plain white flour. TIP: There is no need to add any raising agent. Brownies don't really need it.
- Pinch of sea salt (optional) I didn't use any salt at all in this recipe, but feel free to add a pinch if you wish. I will the next time I make them
- Cocoa powder - This gives the brownies an extra rich chocolate taste. Make sure you sieve cocoa powder as it can often lie in clumps.
Instructions for making Chocolate Brownies with Beetroot.
- Step 1 - Preheat the oven to 200 °C deg fan assisted. Individually wrap the cleaned and washed beetroot in foil and place in a shallow baking tin, the oven for about 1 hour until tender. TIP: You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.
- Step 2 - Grease and line a 20cm (8inch) x 25cm (10inch) baking tin with baking parchment.
- Step 3 - When the beetroot is cooked and cooled, peel off the skin and grate or chop it finely. Turn the oven down to 160°C fan assisted.
- Step 4 - Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.
- Step 5 - In a separate mixing bowl, beat the sugar and eggs until well combined and lighter in colour with a smooth mousse texture. This should only take a couple of minutes. Add the vanilla extract and mix until well combined.
- Step 6 - Add the grated cooked beetroot along with the melted butter and chocolate. Mix until well combined.
- Step 7 - In a separate bowl, mix together the flour and sieved cocoa powder, then add to the chocolate mixture. Mix until smooth and well combined.
- Step 8 - Pour the mixture into the prepared tin and spread it out to the edges with a spoon.
- Step 9 - Bake for 25 - 30 mins or until baked. The top should be soft and squidgy. Let the brownies cool completely in the tin before dusting with icing sugar and cutting into squares.
Store in an airtight container. You could try freezing a few, although this is not something I have done. Bring back to room temperature and if you wish, warm through in a moderate oven for a few minutes before serving.
Tips
- Tip 1 - You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.
- TIP2 - There is no need to add any raising agent. Brownies don't really need it.
Beetroot and Chocolate Brownies
Equipment
- 1 brownie tin 20cm x 25cm
- Baking parchment
- 1 small roasing tin
- Foil for roasting the beetroot
Ingredients
- 250 g fresh beetroot approx three uncooked and unpeeled
- 250 g Butter
- 250 g Dark 70% dark chocolate I used 72% extra dark chocolate created for bakers.
- 1 teaspoon vanilla extract
- 250 g Soft Brown Sugar
- 4 medium Eggs
- 150 g wholemeal flour my favourite is Spelt Wholemeal
- Pinch of sea salt. optional
- 50 g cocoa powder
Instructions
- Preheat the oven to 200 °C deg fan assisted. Individually wrap the cleaned and washed beetroot in foil and place in a shallow baking tin, the oven for about 1 hour until tender. TIP: You could boil the beetroot, but I find you lose a lot of the juice, flavour and colour into the liquid, which is then poured away.250 g fresh beetroot
- Grease and line a 20cm (8inch) x 25cm (10inch) baking tin with baking parchment.
- When the beetroot is cooked and cooled, peel off the skin and grate or chop it finely. Turn the oven down to 160°C fan assisted.
- Melt the butter and chocolate in a heatproof bowl over a pan of simmering water.250 g Butter, 250 g Dark 70% dark chocolate
- In a separate mixing bowl, beat the sugar and eggs until well combined and lighter in colour with a smooth mousse texture. This should only take a couple of minutes. Add the vanilla extract and mix until well combined.1 teaspoon vanilla extract, 250 g Soft Brown Sugar, 4 medium Eggs
- Add the grated cooked beetroot along with the melted butter and chocolate. Mix until well combined.
- In a separate bowl, mix together the flour and cocoa powder, then add to the chocolate mixture. Mix until smooth and well combined.150 g wholemeal flour, Pinch of sea salt., 50 g cocoa powder
- Pour the mixture into the prepared tin and spread it out to the edges with a spoon.
- Bake for 25 - 30 mins or until baked. The top should be soft and squidgy. Let the brownies cool completely in the tin before dusting with icing sugar and cutting into squares.
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