Chocolate & Beetroot Brownies

The first time I baked those was around April/May 2011: my first attempt at brownies and with all the chocolate in it, the addition of beetroots appealed to me….  I will publish the original amounts and those I use nowadays ♥ . The picture itself dates from June 2014

Beetroot brownie


  • 250g dark chocolate (70% cocoa) broken
  • 250g butter, cut into cubes ♥ I now use 125g butter + 100ml apple puree
  • 250g caster sugar ♥ 150g
  • 3 eggs
  • 150g self raising flour
  • 250g beetroot: boiled until tender, peeled, grated and drained


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″
  • Melt the chocolate and butter together in a bowl over a pan of simmering water
  • Set aside and once cool down a little, add the apple puree
  • Whisk the eggs and sugar together in a separate bowl until well combined
  • Beat it in the chocolate mixture until smooth
  • Gently fold in the flour
  • Same with the beetroot, taking care not to over-mix or it will make the brownies tough
  • Pour the mixture in the pan and smooth the top over with a spatula and put in the oven

Baking time

  • This is a little more complicated than just giving you a time frame…. start by baking the brownie mix 45 to 50mn, until the top becomes crumbly. The beetroot tends to make the brownies a little too moist inside so I always take it out, cut it in 4 lengths and bake again on a tray, for an extra 5mn each side