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Equipment needed

  • oven
  • bowl
  • sieve
  • wooden spoon
  • baking parchment
  • Shallow, 20 x 30cm non-stick cake tin
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Chocolate and Beetroot Brownies
(Serves 12 – or cut in to smaller, bite size pieces to serve more)
Preparation time: 20 minutes
Cooking time: Approx. 30 minutes


  • 75g cocoa powder
  • 180g plain flour
  • 2tsps baking powder
  • 1 tsp vanilla
  • 250g caster sugar
  • 250g cooked beetroot
  • 200ml vegetable oil
  • 3 large eggs
  • Icing sugar for dusting


  1. Preheat oven to 180ºC
  2. Grease and line the tin with baking parchment
  3. Sift cocoa and flour in to a bowl, add the baking powder and sugar
  4. Coarsely grate the beetroot
  5. Beat eggs with oil and vanilla, mix in the beetroot
  6. Make a well in the flour/cocoa mix and add the wet ingredients, mix gently
  7. Spoon in to the prepared tin and bake for around 30 minutes or until firm to the touch. Try not to over bake the brownies – if you like them squidgy, a skewer in the centre should come out slightly sticky.
  8. Leave to cool in the tin, then cut in to squares and dust with icing sugar.

Swaps and additions: These can be made with raw beetroot – peel, wash and grate. You can try adding chopped walnuts.

Serving suggestions: Instead of using a baking tin, you can use muffin cases and make individual cakes.