Chocolate and beetroot brownie



  • 250g whole raw beetroot, washed
  • 250g good-quality dark chocolate , 70% small chips
  • 3 eggs
  • 250g caster sugar
  • 2 tsp vanilla extract
  • 150g plain flour
  • 1 tsp baking powder
  • 50g walnut pieces, roughly chopped
  • Pinch of salt


For the icing       

  • 100g icing sugar
  • 1 tbsp beetroot juice



Heat oven to 170/180C. Grease and line a 20 x 30cm baking tray with baking parchment. Melt the chocolate and butter slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly.

Beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Combine the salt with the flour, sift them over the chocolate mixture, and gently fold in with a large metal spoon. Fold in the grated beetroot and walnuts. Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle. Allow to cool.

Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares. Mix enough reserved beetroot juice with the icing sugar to get a runny icing – dilute with water if you need. Remove brownies from the tin, drizzle with the icing and cut into squares.

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