Chocolate Beetroot Brownies | Salad Ways | We're Growing
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Chocolate Beetroot Brownies

Rich, dark, moist and gorgeous – but since these brownies include healthy beetroot, you can enjoy them with a clear conscience.  Another bonus is that they are wheat free.

Chocolate Beetroot Brownies

Course Dessert
Servings 9 brownies



  1. Put the chocolate and butter in a large bowl and place it over a pan of simmering water, making sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat and stir in the Tia Maria, if using.
  2. Puree the cooked beetroot in a food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix until smooth.
  3. Sit the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds. Stir the beetroot mixture into the melted chocolate and then fold in the dry ingredients.
  4. Use baking parchment to line a rectangular tin, roughly 28 x 18cm. Pour in the mixture and place in an oven preheated to 180o C/Gas Mark 4. Bake for 30-35 minutes, until just firm to the touch. It’s important not to overcook brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tin and then cut into squares.
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