Beetroot Brownie Recipe
- Prep time - 30 minutes
- Cooking time - 35 minutes
- Difficulty - Medium
- Portions/ Servings - 16 to 20 people
- Storage - Ambient, Fridge or Freezer
- Shelf life - 7 days
- Can be made Keto
- Can be made Paleo
Beetroot Brownie Ingredients
There is a relatively long list of ingredients, but if you’re into baking, you’ll hopefully have the staples in your store cupboard already, if not here’s a breakdown of what you need and things you may need to add to your shopping list.
Chocolate - Go for the best you can get and go dark
Coconut Oil - A neutralised oil does work, but we like the coconut flavour
Eggs - Medium are best as they weigh 50g, so easy to scale up or down recipes
Coconut Sugar - Not always easy to find, but adds a good flavour
Spelt Flour - This is an ancient grain brought over by the Romans, it's super tasty and a little easier on the gut compared to hardy conventional wheat
Beetroot - Get the raw kind, and buy organic if you can
Walnuts - This adds texture and complements the earthiness of the beetroot
Salt - This is a flavour enhancer and will make it all taste even more chocolatey
- 375g (13¼oz) dark chocolate, broken into pieces
- 250g (9oz) coconut oil
- 6 medium eggs
- 375g (13¼oz) coconut sugar
- 250g (9oz) wholemeal (wholewheat) spelt flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 120g (4oz) finely grated beetroot (beet) flesh
- 150g (5¼oz) walnuts
- Preheat the oven to 160°C fan/320°F/gas 4 and line your 22 x 33 x 5cm (8½ x 13 x 2in) baking tray (sheet pan).
- Melt the chocolate and coconut oil in a bain-marie, stirring occasionally until they are combined and silky smooth. Once melted, leave to cool a little.
- Meanwhile, in a large mixing bowl or stand mixer, beat the eggs on a high speed for about 5 minutes (or a bit longer if mixing by hand), adding the coconut sugar a little at a time. The mixture should become light and frothy.
- Slowly pour in the melted chocolate and oil mixture and mix until emulsified, then add the flour, baking powder and salt and slowly mix until it all combines.
- Stir in the beetroot (beet) and walnuts, then pour into the lined tray and bake for 30–35 minutes until the brownie puffs up, but is still wobbly.
- Leave to cool in the tray before slicing on a chopping board.
This will keep for 1 week in an airtight container in the fridge.
Spelt flour can sometimes be hard to find, so using normal wholemeal wheat flour works as a straight swap. Changing the coconut sugar to a blend of soft light brown and caster (superfine) sugar will also work if you can’t find coconut sugar. We like to leave the walnuts whole so they’re more obvious in the bake. Lightly toasting them beforehand can give them a little more crunch and intensifies the nutty flavour.
Can I make this for a paleo or keto diet?
Yes, to make it paleo use almond flour instead of spelt flour. To make it keto use a keto-friendly sweetener like erythritol and use coconut flour instead of spelt.
Can I swap out the beetroot for other root vegtables?
Yes, the 3 we'd recommend are carrot, sweet potato and parsnip. All will change the flavour and texture slightly but they're all good for a straight swap.
Are beetroot brownies healthy?
It all depends on what diet works for you, so making health claims is a little misguided, we've gone into more detail on this below. Just remember to eat all things in moderation.
Can I use prep the beetroot beforehand?
Yes, this can be done a few days before if needed, just remember to get it out of the fridge a few hours before you start baking.
Can I use cooked beetroot instead of raw?
Yes, this does work, just don't used the pickled kind. You can also blend the cooked beetroot to make a smoother texture, you may want to use a little less as the raw beetroot will hold back the water a little more.
There’s a sweet spot in every healthy diet, and it’s shaped like a brownie. But not just any brownie – we're talking about a brownie that's been reimagined with healthful ingredients to satisfy both your sweet tooth and your well-being. This is where our Beetroot & Spelt Flour Brownies come into play, a treat that’s decadent yet virtuous, and packed with ingredients that love you back.
Beetroot, the star of this treat, isn’t just for salads anymore. It’s rich in fibre, vitamins, and minerals, and it’s a natural sweetener that also gives these brownies a moist texture and a vibrant hue. When we talk about spelt flour, we’re referring to an ancient grain that offers a nutty flavour and a boost of protein, fibre, and vitamins compared to regular white flour.
Coconut sugar steps in as a caramel-tinted hero – it’s unrefined, has a lower glycemic index than regular sugar, and provides a hint of coconut flavor that pairs delightfully with chocolate. And let’s not forget walnuts, which bring omega-3 fatty acids, antioxidants, and a satisfying crunch to the table.
These brownies are a testament to the idea that healthy eating doesn’t mean giving up on desserts. They’re perfect for those looking to reduce processed ingredients and increase nutrient intake. Plus, the recipe is versatile. Want to make it paleo-friendly? Substitute spelt flour with almond flour and ensure your baking powder is paleo-approved. For a Keto variation, swap out spelt flour for coconut flour and use a keto-friendly sweetener like erythritol instead of coconut sugar.
Our Beetroot & Spelt Flour Brownies are not just a treat; they're a celebration of health, flavour, and innovation in baking. Each bite assures you that indulgence and well-being can indeed walk hand in hand, or rather, fork in mouth. So go ahead, have that brownie, and bask in the rich, chocolatey goodness that’s good for your heart in more ways than one.
A Note On Grated Vegetables in Baking
In the zestful world of baking, where the merriment of moist crumb meets sweet serendipity, the humble grated veg has twirled its way into the cake mix with a flourish. It's not just about a splash of colour or a whisper of health-consciousness; it's a full-blown rhapsody of texture and taste. Take a leaf from the innovative kitchen diary of Harry Eastwood – our vegetable virtuoso – who wields her grater like a wand, transforming the earthy beets and crunchy carrots into velvety cake wonders. In her enchanted bake-book, "Red Velvet and Chocolate Heartache," she's stirring up a storm, slashing the wicked fats and summoning the goodness of finely grated veggies to the cakey table. This isn't your grandma's baking; this is alchemy, where every slice is a guiltless plunge into rich, moist goodness, and every bite sings with the hidden virtues of our leafy friends. At Exploding Bakery, we tip our hats to this veggie-pioneering spirit, baking our cakes with a sprinkle of rebellion and a dollop of innovation, just the way Harry would.
We took this recipe from our baking book - Bake It. Slice It. Eat It
One size cake tin, 90 banging recipes and load of fun mixed in.
There are a couple other vegetable based recipes in this book including our knockout carrot cake recipe and a zingy zucchini and lime cake.