Chocolate, orange and beetroot brownies

Ingredients (makes 12)

  • beetroot brownies500g whole raw beetroot, peeled and grated
  • 100g unsalted butter, plus extra for greasing the baking tray
  • 200g dark chocolate
  • 1 tsp vanilla extract
  • 250g caster sugar
  • 3 free range eggs
  • 100g plain flour
  • 25g cocoa powder
  • Zest of 1 small orange


  1. Pre-heat the oven to 170°C and butter and line a 20x30cm baking tray or small roasting tin.
  2. Roughly chop the chocolate, cut the butter into cubes and place in a bowl over a pan of simmering water to melt.
  3. When the chocolate and butter have melted, put into a food processor or blender with the grated beetroot and vanilla and pulse until the ingredients have combined.
  4. Put the sugar and eggs into a large bowl and beat with a whisk until thick, pale and foamy.
  5. Spoon the beetroot mix into the bowl and use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can.
  6. Sift in the flour and cocoa powder, add the orange zest and then gently fold these in to make a smooth batter.
  7. Pour into the prepared tin and bake for 25 mins or until risen all over. Cool the beetroot brownies completely in the tin before cutting into squares.