Beetroot brownies
9 Apr 2015
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Background
Rather strangely, beetroot and chocolate really complement each other! Beetroot is naturally sweet so it's an excellent substitute for sugar in cakes & sweet treats. These brownies were still very sweet for my taste using the measures below - so next time I'll use half the amount of the sugar given in this recipe.
Ingredients
- 150g dark chocolate (at least 70 % cocoa)
- 100g butter
- 100g brown sugar
- 2 eggs
- 100g self-raising wholemeal flour
- 150g cooked beets (not pickled! )
- 1 pinch of salt
Instructions
- Preheat the oven to 180C. Line a 20x20x baking tin with baking parchment.
- Dice the butter and break the chocolate into small pieces. Put them in an oven-proof dish and put this into the warming oven to melt.
- Grate the beetroot.
- Mix the eggs with the sugar, add the melted chocolate and butter, then add the flour, salt and the grated beets.
- Stir gently a couple times. It is important not to over-mix the batter, otherwise the brownies will be hard.
- Transfer the batter into the tin and spread out evenly .
- Bake for 20 minutes then let it cool in the tin.
- When completely cooled, cut into squares.
Tips
Brownies must not be overcooked - the middle should be nicely moist and gooey!© 2026 Copyright CookTogether
Categories
- Meal Type: - Brownies - Dessert - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Bonfire Night - Halloween - Kid's Party - Parties - Picnic
- Ingredients: - Chocolate - Roots & Bulbs
- Skill Levels: - Easy
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