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Beetroot & Chocolate Brownies

Published: Updated:

2 Reviews

Total Time
Prep Time
Bake Time
Serves 8
Serves 8

About the bake

This fabulous flavour combination really rejuvinates the traditional chocolate brownie and not only does it taste great, it counts as one of your five a day!

7 ingredients6 steps


    1. Step 1

      Preheat the oven to 170°C (150°C fan, gas mark 3). Lightly grease and line a 20cm x 30cm x 2cm baking tin .

    2. Step 2

      Put the butter and dark chocolate into a heatproof bowl. Stick the bowl on a baking tray lined with baking paper and put it in the oven to warm up.

    3. Step 3

      After a few minutes, take out the mixture, give it a stir and put it back in the oven to melt completely. You may prefer to melt the chocolate and butter in a bowl held over a pan of simmering water.

    4. Step 4

      In another bowl, whisk together the caster sugar and eggs until smooth and creamy. Stir into the chocolate mixture until well combined. Sift in the flour and fold in with the beetroot and walnuts.

    5. Step 5

      Pour into the prepared tin and bake for 20-25 minutes and until a knife or skewer comes out with a few moist crumbs clinging to it.

    6. Step 6

      Remove from the oven and stand the tray on a wire rack until the brownie is cool enough to cut into squares.


      • 250gButter (unsalted) 
      • 250gDark chocolate 
      • 250gBillington's Unrefined Golden Caster Sugar 
      • 250gAllinson's Self Raising Flour 
      • 3Egg(s) (free range) 
      • 250gBeetroot (cooked, pureed or grated) 
      • 100gWalnuts (broken) 

    Nutritional information per 159g serving

    • Energy 762cal
    • Fat 45g
    • of which Saturates 23g
    • Carbohydrates 77g
    • of which Sugars 54g
    • Protein 9.8g
    • Salt 0.4g

    2 Baker Ratings

    Really good result very moist

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    Lovely idea but my brownies came out super dry and crumbly:( can’t work out where I could have gone wrong

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