Gluten Free Beetroot Brownies by Rosemary Shrager

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
    • Nut free
    • Vegetarian
  • 2 Reviews

    3 star rating


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 brownie with ordinary flour and baking powder if you prefer. 


  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. 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. 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.

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  1. 1 star rating

    Tasted like beetroot and had very little rise. Will not be making these again.

  2. 5 star rating

    Amazing lovely texture

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