Beetroot Brownies – Deliciously moist and dark, deep and chocolatey. These brownies have the squidgiest of textures. Gluten free; optional dairy free.
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DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
Beetroot Brownies inspired by the vegetable patch
I told Miss GF I was baking ‘Beetroot Brownies’ and she said “Yuk”. She is not a beetroot fan apparently… But when presented with one of these babies on a plate, it was gone in a flash. Which tells me they are clearly not ‘beetrooty’. But they are absolutely delicious and still full of goodness.
I was inspired to make them to use a wonderful crop of beets we had nestled in our vegetable garden a couple of years back. They had evidently enjoyed the summer warmth and had grown huge and succulent.
Of course, I could have simply boiled, roasted or pickled them, but that honestly didn’t excite me. Beetroot brownies on the other hand… Need I say more? (Dances round the kitchen looking for ingredients).
I figure I may not be the only one with rows of red beets taking over the vegetable plot. So, this recipe is shared in the hope that others also benefit from new inspiration on how to use them.
Is Beetroot good for you?
Beets are full of good stuff and (I understand) contain a unique source of phytonutrients called betalains, which are antioxidant, anti-inflammatory and detoxifying. They are also chock full of vitamins and minerals, especially folic acid, manganese and potassium.
Goodness aside, the thing I most love about beetroot is its colour. Nothing comes close to the incredible depth and hue of the dark pinky-red flesh, which doesn’t fade on cooking.
Can you really put Beetroot in Brownies?
The earthy flavour of beetroot can be a bit love-hate for some people, but I personally enjoy it, especially when paired with homemade houmous on toast. It is also delicious popped onto salads with grilled Halloumi or roasted in cubes alongside baby potatoes with a sprinkling of thyme.
Baked into Beetroot Brownies however, its magnificence rises to new heights. Beetroot and dark chocolate are a marriage made in heaven. The earthiness of the beet seems to intensify the richness and depth of cocoa, taking it to an almost intoxifying level of serotonin-inducing decadence… Simply divine.
The origins of this recipe
I had every intention of developing my own recipe for beetroot brownies, after an internet search revealed page after page of insipid and dry-looking morsels. But then I came across a recipe from Riverford Organic, that got my attention. Immediately. The brownies looked moist and very dark… Sticky-soft with a crisp coat… And I knew I had stumbled across brownie heaven.
There is little you can do to improve perfection, so I more or less followed the Riverford recipe as written. There are just a couple of very minor tweaks…
Do I have to grow beetroot to make Beetroot Brownies?
Of course not. But you will need to make sure you use plain boiled/steamed beetroot that has not been pickled or flavoured. You can usually pick up vacuum-packed pre-prepared and totally plain beetroot in the supermarket. It is likely to be in the vegetable section. Grab a pack or two and these brownies can be yours by tonight!
Made these Brownies?
If you’ve made these beetroot brownies, let me know. Rate the recipe and share on social media too. Tag me in and use the hashtag #glutenfreealchemist. I always get stupidly excited when people make my recipes xx
Other Great Vegetable Bakes on Gluten Free Alchemist :
- Courgette & Cherry Cupcakes
- Cacao-Courgette Breakfast Cake
- Pumpkin Donuts with Cinnamon Sugar
- Savoury Summer Upside-Down Cake
- Upside-Down Baked Doughnuts
- Chocolate-Chunk Courgette Oaty Cookies
- Sweet Potato Muffins
- Spiced Sweet Potato Doughnuts
For everything else, check out our on-line Gluten Free Recipe Book and be inspired…
Shared with my love
Beetroot Brownies – gluten free
Key equipment
- chopping board
- sharp vegetable knife
- cling film
- microwave
- sieve
- 9 inch (23 cm) square non-stick baking tin
- Oven
Ingredients
- 250 g cooked beetroot (see instructions) pureed
- 250 g good quality dark chocolate chopped
- 200 g unsalted butter cubed (or dairy free alternative)
- 3 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tsp vanilla extract
- 210 g golden caster sugar
- 50 g cocoa powder
- 50 g fine white rice flour
- 100 g ground almonds almond meal
- 1 tsp baking powder gluten free
Instructions
Prepare beetroot in advance (or use pre-cooked)
- Peel and chop the beetroot into cubes (you will need 250g pureed weight, so allowing for some getting stuck to the sides of the blender, cook about 280g).
- Place in a glass/microwavable bowl and add a couple of tablespoons of water.
- Seal the bowl with clingfilm and microwave cook on high for 10 to 15 minutes, or until the beetroot has softened and cooked. Allow to cool completely.
- Drain the beetroot using a sieve and puree in a blender until you have a smooth paste.
Make the Brownies
- Base-line a 23 cm (9 inch) square baking tin with baking paper and preheat the oven to 180 C/350 F/Gas 4.
- In a separate glass bowl, melt the chocolate and butter together, either in a microwave (set at medium, for 30 second bursts, stirring between each) or set over a saucepan of simmering water, stirring frequently.
- Once melted, stir to ensure the mixture is completely blended. Set aside to cool slightly.
- In a large bowl, beat together the eggs with the vanilla and sugar until smooth and light.
- Weigh and mix together the cocoa, flour, almonds and baking powder, making sure any lumps are broken down (I weigh mine into an airtight container and shake vigorously). Set aside.
- Add the pureed beetroot and the chocolate mixture to the egg mix and beat through until smooth.
- Gently fold the dry ingredients into the wet mixture until even.
- Pour the brownie batter into the prepared cake tin and smooth the top.
- Bake for 30 to 35 minutes until just firm to the touch. Be careful not to over-bake (a skewer inserted should come out slightly sticky).
- Remove from the oven and allow to cool completely in the tin, before turning out and carefully cutting into squares. Sprinkle with a little icing sugar (optional) and serve.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
The combination of orange and beetroot with the chocolate is delicious!
I used wholemeal buckwheat flour instead of rice flour. As I often find recipes too sweet, I reduced the sugar to 150g and it was not sweet enough. So I added a sprinkle of icing sugar on top. Next time I will trust the listed ingredients!
My coeliac daughter in law really appreciated them!
Oh my goodness Elizabeth. That does indeed sound AMAZING!
I am so glad they were appreciated.
If it’s any help… I am really not a lover of ultra sweet recipes and also find many recipes have far too much sugar for my tastebuds. So where I can, I aim for the less sweet option (but nonetheless balanced) xx
I lіke the helpful іnformation yoս supply in your articles. i didn’t know beetroot had these many recipes! and they all look delicious.
Thanks again for the tips
You’re welcome x
ooooh these look so squidgy and yummy Kate. I love sneaking any fruit/veggies into my bakes so i must give these a try . thank you for sharing with #GBBOBloggers2018 / GBBObakeoftheweek xx
Thanks Jenny for including me! These were definitely worthy of sharing far and wide. x
Oh these look lovely and love that they are gluten free too.
Thanks Louise x
These look amazing. I love Riverford Organics and will look on their site for some recipe inspiration. Beets with chocolate in brownies – heaven 🙂
Thank you. I have to say I was certainly impressed with this offering from Riverford Organics. I will be going there again in the future for inspiration too! x
We sowed beetroot at the allotment earlier this year and not a single one germinated! I was so looking forward to all the baking I could them in. Hopefully we will be successful next so I can come back make these!
Oh noooooo. That's so sad Ness. It has beena funny year for veg here too…. some things that usually thrive have flunked and other stuff has rocketted! x
Ooh my words I NEED these in my life Kate – they look fabulously squidgey, moist and chocolatey. It always amazes me how certain veg rock in sweet bakes when you really wouldn't expect them to! Having tried beetroot in a chocolate cake some time ago I know how good these must taste. Thankyou for sharing with BakingCrumbs,
Angela xx
I know! Beetroot is so earthy, you think it wouldn't work, but it is perfect set against chocolate. Give them a try if you get the chance. They are divine!
These look so gooey and delicious Kate. I love beetroot in cake, the earthy flavour work ever so well with chocolate and I find it cuts through the sweetness too.
Thanks Rebecca. I agree… the beetroot gives a lovely depth to the bake x
these look amazing-and so healthy too with the hidden veg.
Thank you Jenna. They are delicious!
These look nice, I've never made beetroot brownies (or baked with it at all, I don't think). Saving the recipe! 🙂
Zania
Thank you Zania. You must try them… I think you may be converted! Enjoy x
Whoa!! Look at that texture of the brownies!! That’s what I love in brownies and I love that these are gluten free and with a hidden veggie inside! Yum! Thanks for bringing these with you, Kate! These would be definitely a hit! Have a lovely weekend!
Thank you! The texture was quite something and knowing that there was so much goodness hidden inside made me feel quite virtuous x
These look awesome, moist, and a great way of sneaking the veggies in… I do love beets and am planning on growing them next year.
And, btw, thanks for bringing these to Fiesta Friday!
I've never heard of this, but it looks delicious!
Thank you x
These brownies look so rich and fudgy! I'd definitely like to try them as I'm sure they taste amazing! Thanks for sharing with #CookOnceEatTwice x
Thanks Corina. You're so welcome x
I've made beetroot brownies before but not gluten free, I am sure yours are delicious, they certainly look it!
Thanks Monika x
The beetroot brownies do look amazing. I see you've used rice flour, I like that. I have some and I wasn't sure what I can use it for.
Thanks Anca… I would definitely recommend using up your rice flour with some of these…. so good! x
Wow they look insanely squidgy and moist!
Thanks Kat…. they were rather gorgeous x
Beetroot brownies look delish and gorgeous…Thanks for sharing. #cookblogshare
Thank you so much x
This looks amazing – I always think brownies lend themselves to being GF easier than other bakes because they don't depend on flour so much. And I am with you on loving beetroot – it makes me sad some people don't like it because of the staining in the hands and everything else in its path as I think it is such a fun vegie for all the colour. And amen to your ode to We Should Cocoa – it has been so much part of my blogging and so much inspiration that I too will miss it greatly.
Thank you Johanna. Brownies are definitely one of the things that we get given a lot GF, so they must be one of the easier bakes to de-gluten. I have to say though, beetroot takes them to a different level.
So sad about We Should Cocoa. x
I will be very sad to see the end of We Should Cocoa too – I do love a chocolate recipe!
YUM!!!! Love a Beetroot Brownie! And how amazing do they look! Thanks for Sharing #CookBlogShare xxx
Thanks Midge. You're most welcome x
My goodness they look incredible. I make beet brownies, but I want to try your recipe. Thumbs up that Miss GF approved too.
Thanks Shaheen. I hope you do try them. I loved them. It will be good to hear what you think, compared to your usual recipe. x