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Gluten Free Beetroot Brownies by Rosemary Shrager

Celebrity recipe

3 Reviews

  • Gluten Free
  • Nut free
  • Vegetarian

About the bake

Rosemary Shrager has shared her Gluten Free Beetroot Brownie recipe from her new book Rosemary Shrager's Cookery Course. She says:  "beetroot goes beautifully with chocolate and creates a lovely moist cake" and we couldn't agree more. This recipe is definitely a must try for your next baking session. You can choose to make these brownies with ordinary flour and baking powder if you prefer.

If you enjoyed this recipe, we think you'll love our gluten free chocolate traybake.

50Total Time
25Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Put the beetroot in a blender and blitz it to form a purée, then pass the purée through a fine sieve into a bowl. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 28 x 18cm baking tin with butter and line it with non-stick baking paper.

  2. Step 2:

    Put the flour, cocoa powder, cinnamon, bicarbonate of soda, baking powder and salt in a bowl and mix well with a whisk – whisking will prevent any lumps forming in the flour. Add the beetroot purée, maple syrup, milk and vanilla bean paste and mix well with a spatula until combined.

  3. Step 3:

    Pour the mixture into the lined baking tin and bake in the preheated oven for 25–30 minutes. Place the tin on a wire rack and leave the brownies to cool, then cut them into 12 squares.

Ingredients

    • 300g Cooked beetroot (vacuum-packed is fine)
    • For greasing Unsalted butter
    • 150g Gluten-free white bread flour
    • 45g Cocoa powder
    • 1 tsp Ground cinnamon
    • 1/2 tsp Bicarbonate of soda
    • 1 tsp Gluten-free baking powder
    • 1/4 tsp Fine sea salt
    • 250ml Maple syrup
    • 100ml Whole milk
    • 1 tsp Nielsen-Massey Vanilla Bean Paste

Utensils

  • Blender
  • Sieve
  • 28x18cm baking tin
  • Baking paper
  • Wire cooling rack

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