Sunday Baking, Beetroot Brownies

I’m currently on a mad health kick (for me), and after doing the Exante diet for a good 7+ days, eating like a rabbit and trying to healthy-fy all my favourite dishes, it was inevitable I would eventually meet the Beetroot Chocolate Brownie. This brownie replaces some of the fats of butter etc, with puréed beetroot, and adds an interesting taste and creates a delicious fudge like texture! 

 I merged two recipes from BBC Good Food, here and here as I couldn’t find rapeseed oil in my local supermarket but in the end all I used was:

500g Beetroot (already cooked)

100ml rapseed oil/melted butter

250g good quality dark chocolate, 70% cocoa

3 large eggs

200g golden caster sugar

2tsp vanilla extract

140g plain flour

75g cocoa powder

1tsp baking powder

Optional: 50g walnut pieces, roughly chopped/glace cherries/raisins.

And if you want to opt for icing:

100g icing sugar

1tbsp beetroot juice

1) Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm cake tin with baking parchment. Boil the beetroots in a pan of boiling salted water for 15-20 mins or until tender. Drain and leave to cool before peeling (wear clean rubber gloves to peel if you want to avoid beet-stained hands). Chop one-third of the cooked beetroots into small cubes and blitz the remainder in a blender or food processor to a paste. Or if you’re lazy/poor like me, buy a pack of asda’s own ready cooked beetroot, 45p for 500g! Sit the paste in a sieve over a bowl – just until you have collected 1-2 tbsp juice. Save this for the icing, and mix the oil/melted butter into the purée.

2) Melt the chocolate slowly in a heatproof bowl over a pan of barely simmering water and leave to cool slightly. Or if you’re lazy like me, break up in a microwavable bowl and microwave, stirring at intervals. Use an electric whisk to beat the eggs, sugar and vanilla together in a large mixing bowl until light, fluffy and tripled in size. Carefully fold the eggs into the beetroot mixture, followed by the melted chocolate. Fold in the flour, cocoa powder and baking powder, then add walnuts and the chopped beetroot.

3) Pour into your prepared tin and bake for 20-25 mins. The brownies should still be slightly gooey in the middle, this makes for a yummy fudgey brownie. Allow to cool.

4) If you want to add icing, 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.

** My only alteration to this recipe, was that I didn’t realise I wasn’t supposed to blitz all of the beetroot, and they turned out okay! So if you don’t want to add the chunks of beetroot at stage 2 just purée them all during stage 1 and that’s that! I also didn’t use the right sized tin, so I had to leave it to cool overnight so that it wasn’t just a liquidy/chocolatey goo!

These even passed the test with my housemates and friends, so they must’ve actually turned out alright. Next up triplechocofudge avocado brownies, 100cal chocofudge brownies and maybe some low-carb cauliflower inspired pizza?! (I’m just LOVING The Londoner atm okay!)

I love a good bloggy and baking sunday! What did you do over the weekend? What are your favourite healthyfied bad treats?




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