Beetroot brownies are rich and gooey, with an added earthy flavour and an extra moist texture thanks to the beetroot. The subtle flavour of beetroot is not overpowering, but enhances the deep chocolate flavour, making for an indulgent tasting treat. Friends and family will be surprised when they discover the secret ingredient behind this brilliant brownie recipe. Beetroot brownies may not be a healthy snack, but the addition of beetroot makes the brownies soft and fudgey without adding any extra unwanted fat or calories. Beetroot is also a great source of antioxidants, apparently helping to keep you looking young and is said to help fight off cancer. A great excuse to eat more chocolate if you ask us! The naturally deep red colour of these beetroot brownies makes for a beautiful and eye catching bake, with an irresistible flavour that will keep you going back for more. Give these beetroot brownies a go for a twist on the much loved chocolate tray bake.
- 200g unsalted butter
- 200g dark chocolate
- 4 eggs
- 125g light muscovado sugar
- 125g caster sugar
- 150g self-raising flour
- 1tbsp cocoa powder
- 200g grated beetroot
To make these chocolate brownies heat the oven to 160°C. Melt the butter and dark chocolate. Whisk together the eggs and sugars until fluffy.
Fold in the melted chocolate mixture, flour, cocoa and grated beetroot.
Spoon into a 20cm greased and lined square tin. Bake for 35 mins, until firm, but fudgey in the middle, before cooling and cutting into squares.