Try our beetroot brownies, then give our sweet potato brownies and courgette and coconut layer cake a go.

Can it be made in advance? Prepare the beetroot the day before. Keeps in an airtight container for up to four days.

Beetroot brownies recipe


  • 250g unsalted butter, cut into cubes, plus extra for the tin
  • 375g raw beetroot
  • 250g dark chocolate, chopped
  • 3 medium eggs
  • 250g golden caster sugar
  • 150g self-raising flour, sifted
  • 1 tbsp cocoa powder


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking paper. Trim, peel and quarter the beetroot, wearing gloves to prevent staining. Tip into a microwaveable bowl with a splash of water, cover and cook on high for 10-12 mins or until tender. Cool, then coarsely grate (you should get about 250g grated cooked beetroot). Set aside.

  • STEP 2

    Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water, stirring until smooth (ensure the bowl doesn't touch the water). Cool slightly.

  • STEP 3

    Beat the eggs and sugar together using an electric whisk until thick and creamy. Slowly pour in the melted chocolate mixture and fold together using a rubber spatula. Gently fold in the flour until just combined, then fold in the grated beetroot.

  • STEP 4

    Pour the batter into the prepared tin, level the surface and bake for 40 mins or until only a few crumbs cling to a skewer or cocktail stick when it is inserted into the middle of the brownies. Cool completely in the tin on a wire rack. Lift out of the tin, dust with the cocoa powder and cut into 16 squares.


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