How to make Chocolate Beetroot Brownies

I’m not even going to pretend that these brownies are healthy.  They do have a vegetable hidden there in them but there’s also lots of the good stuff like sugar and butter.  What the ruby red beetroot does add (besides making your kitchen look like a massacre scene) is a natural sweetness and additional moisture to the brownies.  


These brownies are easy to make .  The hardest part is grating the beetroot without getting it all over yourself and your kitchen.  I grate the beetroot into the mixing bowl I’m going to use which saves on mess.  From prior experience I know beetroot can be almost impossible to extract from a wooden chopping board!

Mixing the melted chocolate and butter
Mixing the melted chocolate and butter

Watch out for the mixture turning a bright pink colour when you add the grated beetroot.  

The mixture with the beetroot included.
The mixture with the beetroot included.

 But once the brownies have been baked they go back to looking like a normal chocolate colour.

The baked brownies.
The baked brownies.
Chocolate beetroot brownies
Brownies with vegetables. Genius!
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5192 calories
551 g
1111 g
315 g
56 g
188 g
1330 g
467 g
389 g
8 g
101 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 5192
Calories from Fat 2789
% Daily Value *
Total Fat 315g
Saturated Fat 188g
Trans Fat 8g
Polyunsaturated Fat 14g
Monounsaturated Fat 87g
Cholesterol 1111mg
Sodium 467mg
Total Carbohydrates 551g
Dietary Fiber 31g
Sugars 389g
Protein 56g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 250g dark chocolate (try and get one with 70% cocoa solids)
  2. 250g beetroot (around four beetroots)
  3. 250g butter
  4. 250g caster sugar
  5. 3 eggs
  6. 150g self-raising flour
  7. Icing sugar for dusting.
  1. Preheat oven to 180°C. Grease a baking tin and line the bottom with baking paper.
  2. Cook the beetroot in boiling water until tender and once cool peel and grate.
  3. Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl over the boiling water you used for the beetroot.
  4. Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter mix until smooth.
  5. Gently fold in the flour then the beetroot but be careful not to overmix.
  6. Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes until the brownies appear cooked but a knife comes out still slightly moist.
  7. Remove the tin from the oven and leave on a wire rack to cool before cutting into squares and dusting with icing sugar.
  1. Make sure you don't overcook the brownies. You want them to be nice and fudgy, not dry.
Adapted from Hugh Fearnley-Whittingstall
Adapted from Hugh Fearnley-Whittingstall
Gourmet Chick


  1. WOW! These look so good, and I can imagine they would be lovely and moist. I wonder if I make these for the children if they would notice the beetroot?? I love the idea of hiding veges from them… although I am evil, I would also love telling them how I tricked them into eating beetroot!

  2. I love chocolate beetroot brownies – they’re one of those magical things where vegetables just disappear into the dish and provide bonus moisture to boot. These look great!

  3. Gourmet Getaways – I swear they would not notice. None of the adults I made these for noticed!

    Chloe – Great idea will have to investigate.

    Kari – Agreed – it’s a win win.

  4. Loved the recipe! Tried at home tonight and it worked perfectly. Healthy combination of chocolate and beetroot. Who’d have thought!?

  5. Ohhh great recipe 🙂 I’ve seen many beetroot and chocolate recipes but haven’t had the chance to try will do it soon 🙂 Even though there’s still a substantial amount of butter and sugar because it has a vegetable it’s healthy to me!

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