Beetroot Chocolate Brownies

Serves: 8
PREP: 15 mins
COOK: 35 mins

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250g dark chocolate (70% cocoa solids)

200g butter, plus a little extra for greasing the tin

250g cooked beetroot, drained

200g light brown sugar

3 eggs

150g ground almonds

2 tbsp cocoa powder

4 tbsp plain flour or gluten free flour


Optional: cocoa or icing sugar to dust


  1. Preheat the oven to 200°C. Prepare a 23cm square baking tin by greasing all over with a little butter. Line with baking paper.
  2. Place the chocolate and butter in a heavy based saucepan on a medium heat and stir until completely melted. Once melted, remove from the heat and leave to cool slightly.
  3. Tip the beetroot into a food processor and process to a puree, or put the beetroot in a jug and use a stick blender if you prefer.
  4. Place the pureed beetroot and the sugar into the bowl of the KitchenAid Artisan Stand Mixer, fitted with the paddle attachment and mix together for a few minutes or until combined.
  5. Add the melted chocolate, butter and the eggs and mix again until combined. Then add the ground almonds, cocoa and flour until you have a smooth batter.
  6. Spoon the brownie mixture into the prepared baking tin and bake in the oven for 30-40 minutes until the top is set and the brownie is starting to come away from the sides of the tin.
  7. A skewer inserted into the centre will come out fairly clean but still a touch sticky – don’t worry if it still seems a little soft as it will firm up on cooling and these brownies are designed to be quite squidgy and moist. Remove from the oven, place on a cooling rack, and allow to go cold in the tin.
  8. Once cool, ease the brownie from the tin and cut into squares. If using, dust the surface with a little cocoa powder or icing sugar.