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 growing beetroot last year, but the hot weather and other urgent family events meant they didn’t do that well because of a lack of watering 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. 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 and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.
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 sugar gives 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 in 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.