Beetroot Brownies – Deliciously moist and dark, deep and chocolatey. These brownies have the squidgiest of textures. Gluten free; optional dairy free.
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
- Savoury Summer Upside-Down Cake
- 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
- chopping board
- sharp vegetable knife
- Kitchen scales
- measuring spoons
- glass heat-proof bowl
- Mixing bowls
- cling film
- 9 inch (23 cm) square non-stick baking tin
- baking paper
- mixing spoon/spatula
- whisk (hand or electric)
- 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
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.
© 2019-2021 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
Beetroot Brownies shared with :
Previously shared (date) with : We Should Cocoa with Tin & Thyme; Love Cake with Jibber Jabber; Brilliant Blog Posts with Honest Mum; Cook Blog Share with The Peachicks Bakery; Bake Of The Week with Mummy Mishaps and Casa Costello; Fiesta Friday #237 with Angie, The Not So Creative Cook and Of Goats and Greens