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I made these beetroot brownies a few times now and I just realised I’ve not got them on the blog yet! What a rookie mistake – these are so easy to make and can easily sold to children as plain brownies because the beetroot taste is hardly noticeable (as long as they aren’t helping or watching eagerly you making the brownies). They will have a hue of velvety red colour when out of the oven. Let’s make them!
I have both the vegan and vegetarian recipe jotted down for you – I alternate between them, depending on who I make them for. The vegetarian has less ingredients but the vegan ones are easier to prepare as it has less steps. Anyway – the pillars of lots of chocolate and beetroot are the same for both versions.
Beetroot is in season right now – and I have a beautiful batch of rainbow beetroots delivered with my veg box last weekend. I used the red beetroot for the brownie batch and I used the other two to make a fantastic, Mediterranean freekeh salad with it. Which was absolutely delicious on its own but my guests had it with things off the BBQ.
Just look at this beautiful batch before going into the oven:
Tips for making beetroot brownies
- You can add more beetroots to the mixture but it’s not going to be red velvet (you’ll need copious amounts of beetroot to fade out the chocolate brown) but it might be a bit more beetrooty in taste.
- You can buy ready cooked and peeled beetroots too, those tend to be smaller so use two or three of them. Don’t use pickled beetroot.
- The brownies will be slightly more cake-like texture, rather then the traditional brownies, this is because the beetroot adds moist.
- You can also just grate the beetroot instead of roasting it. However, this will ruin your hands’ appearance for a few days and quite messy with the red juice of the beetroot sprinkling everything. If you insist, maybe you wear gloves and apron.
- Make sure you don’t bake them too long, 30 minutes is the baking time for me, could be a little less even depending the oven. It will be too dry and crumbly.
Beetroot Brownies Recipe
Ingredients
Vegan Recipe
- 180 g flour
- 1 large red beetroot roasted
- 120 g vegan butter or margarine melted
- 200 g soft brown sugar
- 80 ml oat milk or other milk alternative
- 80 g unsweetened cocoa powder
- 2 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
- 150 g choc chips
- cocoa powder or icing sugar for dusting
Vegetarian Recipe
- 150 g self-raising flour
- 250 g butter ideally unsalted, but works with salted butter too
- 1 large beetroot roasted
- 250 g chocolate I used 150g dark and the rest milk chocolate
- 3 medium eggs
- 250 g dark brown sugar
- cocoa powder or icing sugar for dusting optional
Instructions
- Wash the beetroot and cut it into halves or quarters if halves are too big. Roast them in the oven for 45-60 minutes on 180 Celsius. Let them cool when they are done and cut them into cubes.The vegan brownies are easier: blitz the sugar, the vegan butter and the beetroot together in the same bowl then add everything in the same bowl and combine.The vegetarian brownies: beat the sugar and eggs together first, add the beetroot to the same bowl and with a handheld mixer mash the beetroot pieces in. Then melt the butter and chocolate together above simmering hot water on the stove - use heat-proof glass dish for this and a small pan for the water. When melted, fold it into the egg-beetroot-sugar mixture and sift the flour in too. gently fold it together.Grease a bottom of a brownie or shallow loaf tin with margarine (or vegan butter) and spoon the batter into it evenly spreading it in the tin.
- Bake for approximately 30 minutes. Let it cool and enjoy!
If you like this beetroot brownie recipe, check out my other bakes:
Simple Chocolate Mascarpone Cake
Simple Vegan Carrot Cake Recipe
Vegan Black Cherry Cream Cheese Cake With Oat Flour