Gluten Free Beetroot Brownies by Rosemary Shrager

  • Total Time

    50m
    • Prep Time

      25m
    • Bake Time

      25m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    GF/NF/Veg
    • 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. 

Method

  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.

    Top Tip: How to Tell if your Cake is Baked?

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 1 star rating

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

  2. 5 star rating

    Amazing lovely texture

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close