Beetroot and Chocolate Brownie

Why not use one of the colourful beetroot varieties from The Workhouse recreated vegetable garden to make this delicious and unusual brownie?

Cakes and bakes
Beetroot and chocolate brownie
  • Preparation time 15 mins (prep. time)
  • Cooking time 25 mins (cooking time)
  • Serves 16


  • 500g cooked beetroot (3 or 4 medium beets)
  • 100g unsalted butter
  • 200g plain chocolate
  • 1 tsp vanilla extract
  • 250g caster sugar
  • 3 eggs
  • 100g plain flour
  • 25g cocoa powder


  1. Heat oven to 180°c (160°c fan)
  2. Grease and line 20x30cm tray bake tin   
  3. Roughly chop chocolate
  4. Cut up butter
  5. Blend beetroot in a food processor with chocolate, butter and vanilla until very smooth
  6. Whisk the eggs and sugar until thick and foamy (about 2-3 minutes)
  7. Add beetroot mix to the eggs and sugar and fold in gently
  8. Sift in the flour and cocoa powder very gently
  9. Pour into the prepared tin and bake for 25 minutes or until risen all over
  10. Cool in the tin and cut into squares