Beetroot Brownies

Beetroot Brownies

Sweets & Baking



Prep Time

15 mins

Cook Time

45 mins

  • 1 medium (250g) beetroot, peeled
  • 200g butter, at room temperature
  • 200g dark chocolate, chopped
  • 1 cup plain flour
  • ¾ tsp baking powder
  • ⅓ cup cocoa powder
  • 3 eggs
  • 1½ cup (150g) walnuts, coarsely chopped
  • cocoa powder, to serve, optional


Grate the beetroot, you should have 1 cup. Spread onto a large microwave-safe dinner plate, cover with damp paper towel. Microwave for 2 minutes until hot. Set aside to cool 10 minutes.


Preheat oven 180°C conventional. Grease and line a 5cm deep, 20cmx 20cm (base) square cake tin.


Melt the butter and chocolate in a saucepan over low heat, stirring with a metal spoon until smooth.


Sift the flour, baking powder and cocoa into a large bowl. Stir in the sugar. Add the chocolate mixture and eggs, stir until just combined. Fold through the beetroot and walnuts. Spoon into prepared pan and bake 35-38 minutes or until a skewer inserted into the centre comes out with moist crumbs. Allow to cool in pan completely.


Dust with cocoa, cut into pieces, serve.