Here’s a question for you, do guilt free brownies exist? The answer? Of course they do, in the guise of beetroot brownies which are both gluten free and vegetarian (although sadly they’re not quite vegan as they contain eggs and dairy produce). Now don’t frown, just continue reading and then get into the kitchen and bake. You will not be disappointed, even if you don’t like beetroot do try it, trust me!
The idea of using vegetables in sweet dishes goes back as far as the 1500′s, possibly even earlier, and it’s well worth trying; carrot cake is now seen as standard fare isn’t it so how about trying other veg? Beetroot, courgettes and parsnips all work really well.
Despite the brownies containing no flour and the fact that they’re so healthy you don’t have to give up on any of the ‘good points’ of traditional brownies, these are still gooey, moist, rich and downright delicious. In fact I’d say they’re even more moist and tender than the regular kind.
I used Green & Black’s Maya Gold for the chocolate which is a dark chocolate with a warm hint of orange offset by cinnamon and vanilla; good for eating, perfect for cooking with.
If you can’t get hold of Maya Gold I’d suggest using a dash of cinnamon, a drop of orange oil or the grated zest of half an orange and a teaspoon of vanilla extract.
The addition of Pedro Ximénez sherry, a delightful dessert drink with notes of raisins and molasses really brings out the sweetness of the beetroot and intensifies the spice of the chocolate.
Earthy, warm bites tinged with a ruby blackness, the perfect nibble with a good coffee; and, the perfect way to get one of your 5 a day too 
Should you however wish to be ‘naughty’ they’d be great served with a blob (technical term of course) of cream on top or served as I did with a creamy coffee.
The Recipe:
- 250g chocolate
- 200g unsalted butter
- 1 tablespoon Pedro Ximénez sherry
- 250g cooked beetroot, grated
- 3 eggs
- 200g caster sugar
- 50g cocoa
- 75g rice flour
- 57g ground almonds
- 1 teaspoon baking powder
- Melt together the butter and chocolate in a heavy based pan, meanwhile preheat the oven to 180C or the equivalent.
- Once the chocolate and butter have melted remove the pan from the heat and beat in the eggs.
- Fold in the remaining ingredients, finishing with the baking powder.
- Pour into a brownie tin (lined & greased) and bake for 30-35 minutes or until just set.
- Allow to cool in the tin before turning out and cutting into portions.
{ 10 comments… read them below or add one }
I love brownies….I hate beetroot.
I have long been fascinated with the chocoalte/beetroot cake recipes going about, but was a little afraid. I’m going to bite the bullet and bake these brownies, they look delicious, and so moist, just as a brownie should be.
They look deliciously gooey and dark. Yum!
Yummy! That would be nice to be neighbors. I could get some from you.
I’m not into mixing ingredients for the novelty factor, but for taste? Absolutely positively:) These brownies look fabulous – I’ve never weighed my beetroot before and after cooking KG, I am curious is it pretty much the same? In other words, if I need 250g cooked beetroot can I start with the same weight raw?
Lovely brownies KG, I’ve not gotten around to baking with beetroot, but it’s just a matter of time!
I bought some Pedro Ximénez sherry as well – it gorgeous stuff!
I do like the sound of this recipe George. I haven’t added beetroot “yet” to a chocolate but have read it keeps everything moist. I have used mashed potato in a St Patricks day cake and that worked well – so thumbs up from me for this recipe
Rosie x
Another fantastic chocolate offering! I must confess I have never heard of this particular combination, but it has piqued my curiosity… Thanks for sharing this recipe.
That’s it, you’ve convinced me to try these. I adore that maya gold chocolate so I’ll definitely use it in the brownies. They look wonderful, so rich, dark & gooey!
Gorgeous brownies, thanks for the recipe.
Hope you’ll enjoy them!
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