Beetroot Brownies
Ready for a brownie with a twist? These beetroot brownies are rich, fudgy, and surprisingly easy to make! Let’s get baking!
Ingredients:
200g unsalted butter, cubed (plus a bit extra for greasing)
200g light brown sugar
250g cooked beetroot, peeled and roughly chopped
3 eggs
2 tbsp cocoa powder
A pinch of salt
4 tbsp plain flour
100g ground almonds
Method:
1. Prep Your Tin: Grease and line a brownie tin (30x20cm or similar).
2. Melt the Chocolate & Butter: Pop the chocolate and butter in an ovenproof bowl and place it in your cold oven. Turn the oven on to 190°C (170°C fan) or Gas 5. While the oven heats, the chocolate and butter will melt (about 3 minutes). Stir, then take it out and let it cool.
3. Make the Beetroot Mix:Blitz the sugar and beetroot in a blender until it looks like a purple paste. Add the eggs, cocoa powder, and salt, then blitz again.
4. Combine Everything: Pour in the melted chocolate and butter mixture, blitz again, and then pulse in the flour and ground almonds until just mixed.
5. Bake: Pour the batter into your prepared tin, spread it out evenly, and bake for 30–40 minutes. It’s ready when the top feels firm, the edges pull away slightly, and a skewer poked in the middle comes out with a little smudge (but not too gooey).
6. Cool & Enjoy: Let it cool completely in the tin, then cut into squares. These are great for up to 3 days in an airtight container or up to a week in the fridge (if they last that long!).