Beetroot brownies


500g whole raw beetroot (3 -4 medium beets)
100g unsalted butter
200g dark chocolate (70% cocoa solids)
1tsp vanilla extract
250g golden caster sugar
3 eggs
100g plain flour
25g cocoa powder


1. Wearing rubber gloves to protect your hands from staining, peel and chop beetroot and add to a bowl.

2. Add a splash of water, cover with cling film and microwave until tender (roughly 12 mins on high)

3. Pre heat oven to 180C and grease and line tin.

4. Roughly chop the chocolate and cut the butter into small cubes.

5. Drain the beetroot and place in a blender with the butter, chocolate and vanilla. Blend till smooth.

6. Beat the sugar and eggs in a large bowl till pale and foamy.

7. Spoon the beetroot mix into the eggs and fold in gently avoiding losing air from the mixture.

8. Now sift in the flour and cocoa powder till a smooth batter is formed.

9. Spoon into the tin and bake for 25 minutes.

10. Cool and cut into squares.

Recipe reproduced with permission fromĀ

Other recipes you might like »

Easy iced buns

Kids will love these old fashioned iced buns, get them to help you decorate them too!

Read more

Scottish tablet

Tablet is a traditional Scottish sweetie, not as soft as fudge but not as hard as candy.

Read more

Chocolate chip cookies

Soft, chewy, melt-in-the-mouth cookies with chunks of chocolate. Yum!

Read more

© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571