These moist, fudge-style brownies use grated beetroot to lend extra moisture, a subtle earthy sweetness and a striking ruby colour. They deliver an intense chocolate hit with slightly less fat than a standard brownie and freeze beautifully for future treats.
Ingredients
- 150g raw beetroot, peeled and finely grated
- 100g dark chocolate (70% cocoa), roughly chopped
- 50g unsalted butter
- 125g caster sugar
- 2 medium eggs, at room temperature
- 50g self-raising flour
- 20g cocoa powder
Method
- Prepare the Beetroot
- Peel and grate the beetroot by hand (use the fine side of a box grater) or pulse in a food processor until finely shredded.
- Preheat & Line
- Heat the oven to 180°C/160°C fan.
- Line an 8×8 inch (20×20 cm) brownie tin with parchment paper, allowing an overhang for easy removal.
- Melt Chocolate & Butter
- In a medium saucepan over the lowest heat, melt the chocolate and butter together, stirring occasionally until smooth.
- Remove from the heat and let cool for 2–3 minutes.
- Whisk Eggs & Sugar
- In a large bowl, whisk the eggs and sugar with an electric hand whisk until pale and slightly fluffy (roughly two minutes).
- Combine Mixtures
- Gently fold the cooled chocolate-butter mixture into the egg and sugar until almost combined.
- Add Dry Ingredients
- Sift in the self raising flour and cocoa powder.
- Fold in with a spatula, being careful not to overmix.
- Fold in Beetroot
- Stir the grated beetroot into the batter until evenly distributed.
- Bake
- Pour the mixture into the prepared tin, smoothing the top with a spatula.
- Bake for 20–25 minutes, until the edges are set and a skewer inserted into the centre comes away with a few moist crumbs.
- Cool & Slice
- Allow the brownies to cool in the tin for 10–15 minutes.
- Use the parchment overhang to lift them onto a wire rack to cool completely before cutting into squares.
Tips & Variations
- Texture Boost: For an extra fudgy centre, under-bake by 2–4 minutes.
- Add-Ins: Fold through 50 g chopped nuts, white chocolate chunks or a swirl of peanut butter for contrast.
- Flavour Twist: Stir 1 tsp vanilla extract or a pinch of cinnamon into the wet mixture before baking.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze individual squares for up to 1 month.
These brownies showcase how a humble veg can transform a classic bake rich, indulgent and surprisingly wholesome.