Beetroot and Ginger Chocolate Brownies


  • 500 g fresh beetroot
  • 200 g dark chocolate (70% cocoa)
  • 100 g unsalted butter (plus extra for greasing tin)
  • 1 tsp vanilla extract
  • 250 g castor sugar (preferably golden)
  • 3 eggs
  • 100 g plain flour
  • 25 g cocoa powder
  • 3 balls of stem ginger

Recipe Name

Beetroot and Ginger Chocolate Brownies


  • Line a 20cm x 30cm tray with greaseproof paper. Simmer the beetroot in hot water until soft, then, wearing rubber gloves, slip off the skins. Preheat the oven to 180C/350F/gas mark 4.
  • In a food processor, mix together the chocolate, hot beetroot, butter and vanilla extract until the mix is as smooth as you can get it. Combine the sugar and eggs in a large bowl and whip together with an electric whisk for about 2¬†minutes, until the mix is thick, pale and foamy. Fold the beetroot mix into the¬†whisked eggs.
  • Sift in the flour and cocoa powder, then gently fold to make a smooth batter. Pour into the prepared tin and bake for 45 minutes, or until there is the slightest quiver on top. Allow to cool in the tin, then cut into 5cm squares to serve.