Name: Better beetroot brownies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 500g whole raw beetroot washed; 100ml rapeseed oil; 250g good-quality dark chocolate (70% cocoa, dairy-free if you want, chopped); 3 large eggs; 200g golden caster sugar; 2 tsp vanilla extract; 140g plain flour; 75g cocoa powder; 1 tsp baking powder; 50g walnut piece roughly chopped; 100g icing sugar; 1 tbsp beetroot juice

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Better beetroot brownies

Better beetroot brownies

Good Food team

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Serves 12

Easy

Prep: 15 mins

Cook: 40 mins - 45 mins

A star rating of 3.9 out of 5.13 ratingsRate

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Nutritious beetroot adds sweetness and juiciness to this healthier squidgy chocolate traybake. Swap butter for rapeseed oil to lower the saturated fat too

Freezable

Dairy-free

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Ingredients

Nutrition

Units:

MetricUS

500g whole raw beetroot

washed
100ml rapeseed oil
250g good-quality dark chocolate

(70% cocoa, dairy-free if you want, chopped)
3 large eggs
200g golden caster sugar
2 tsp vanilla extract
140g plain flour
75g cocoa powder
1 tsp baking powder
50g walnut piece

roughly chopped

For the icing

100g icing sugar
1 tbsp beetroot

juice

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Nutrition: per serving

kcal408
fat20g
saturates6g
carbs50g
sugars41g
fibre3g
protein7g
salt0.4g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil into the purée.
step 2

Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.
step 3

Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

Recipe from Good Food magazine, March 2013

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A star rating of 3.9 out of 5.13 ratings

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