Chocolate Beetroot Brownie

This moist brownie is a great way to use up beetroot lurking in the fridge and adds extra nutrition to a sweet treat. The beetroot also gives the brownie a pink tinge and some sweetness.

Prep time 20 minutes

Cook time 20-25 minutes (plus allow 10 minutes for cooling)

  • 200 g 70% dark chocolate
  • 75 g butter
  • 2 free-range eggs
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • ½ cup finely grated beetroot
  • 3/4 cup flour
  • 1 teaspoon baking powder

Put the chocolate and butter in a heat-proof bowl and place over a pot of gently simmer water. Make sure the water is not touching the bowl. Melt the chocolate and butter together, stirring occasionally then remove from the heat and cool slightly.

Whisk together the eggs, sugar and vanilla until creamy. Add the chocolate mixture and beetroot. Sift over the flour and baking powder and gently fold together. Pour into a greased and lined 20 x 20 cm baking tin and bake at 180°C for 20-25 minutes until firm. Cool in tin for 10 minutes then remove onto a rack to cool. Keep in an air tight container.