Beetroot Brownies

A perfect way to use seasonal beetroot — these brownies are deeply chocolatey, beautifully moist, and just a little bit wholesome. The beetroot adds natural sweetness and a soft texture without tasting “earthy.”

Ingredients (Makes ~12 brownies)

• 250g cooked beetroot roasted (best wrapped in tin foil then peel once cooked)
• 200g dark chocolate (70% works well)
• 100g butter
• 3 medium eggs
• 200g light brown sugar
• 1 tsp vanilla extract
• 100g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• Pinch of salt

Method

1. Prep
   • Preheat oven to 180°C (160°C fan).
   • Line a baking tin (approx. 20cm square).
2. Blend beetroot
   • Blitz the beetroot in a food processor until completely smooth.
3. Melt chocolate
   • Gently melt the chocolate and butter together (bain-marie or microwave in short bursts).
   • Stir until glossy.
4. Mix wet ingredients
   • Whisk eggs, sugar, and vanilla until slightly thickened.
   • Fold in the melted chocolate mixture.
   • Stir in the beetroot purée.
5. Add dry ingredients
   • Sift in flour, cocoa powder, baking powder, and salt.
   • Fold gently until just combined.
6. Bake
   • Pour into tin and smooth the top.
   • Bake for 25–30 minutes (slightly fudgy centre is ideal).
7. Cool & serve
   • Leave to cool completely before slicing.
   • Optional: dust with cocoa or icing sugar.