Beetroot Gluten free Brownies!


You know when you’re in the mood to do something relaxing and indulgent on a rainy day off? Well my idea of that is to bake! I’ve wanted to try Beetroot brownies for ages, and I got a recipe, persuaded by the fact it said ‘practically half the fat of regular brownies’, and made a few adaptations.


  • 500g whole raw beetroot (3-4 medium beets)
  • 100g unsalted butter
  • 200g bar plain chocolate (70% cocoa)
  • 1 tsp vanilla extract
  • 250g golden caster sugar ( I substituted about 30g for honey)
  • 3 eggs
  • 100g rice flour (gluten free)
  • 25g cocoa powder

Preheat the oven to 180 degrees, and get all of the utensils ready. For this, you need a blender, bain-marie, a whisk ( I used an electric one) and line a baking tray with baking paper and a little butter.

I used Green and Blacks chocolate bars and cocoa powder; it’s important to use a good quality chocolate as it’s pretty much the flavour you want to stand out the most!

They are delicious and the right consistency, light but gooey and moist. The subtlety of the beetroot adds a little extra flavour too, don’t be afraid of adding it in it won’t ruin them at all!

I cheated a little and bought already cooked beetroot. WARNING: Do not get the one that is soaked Vinegar!

I apologise, I just do not have the patience to boil the hell out of a beetroot when I’ve got brownies on my mind.

1) Get the bain-marie on, and melt together the butter and chocolate. I was pleased to see only 100g of unsalted butter was enough for this recipe. (less fat, bigger portion right?)


2) Place the beetroot into a blender with the vanilla extract, or grate it! I just wanted the texture to be really gooey, and for that I believe it needs the beet needs to be pretty fine.


3) Once that’s blended nicely and the chocolate has turned into a molten pool of heaven, combine with the beetroot in a large bowl.


4) In a separate bowl, whisk three eggs with the caster sugar, until thick, pale and foamy, ensuring to incorporate plenty of air.


5) Add the chocolate/beet mixture to the eggs, using a metal spoon to fold it in, keep as much air in as possible.

6) Sift in the flour and Cocoa powder, again ensure you don’t lose all of those air bubbles, so gently fold in.


7) Pour into the tin, and bake for about 25-30 minutes, until the mixture has risen but is still moist inside.


30 minutes later…


Slice, serve with a cuppa, or add a scoop of ice cream for an evening dessert.

(Original link here:


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