Gooey Chocolate Beetroot Brownies with Pink Drizzle

A whisk dripping icing over stacks of cake.

Gooey Chocolate Beetroot Brownies with Pink Drizzle

These gooey chocolate beetroot brownies use freshly grated raw beetroot and are finished with a naturally pink drizzle. Rich, fudgy and easy to make.

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Course: Afternoon Tea, Dessert, Sweet Treat

Cuisine: British

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 268kcal

Author: Sarah James

Equipment

1 non-stick 27 × 20 × 3.5cm (11 × 8 × 1½in) brownie or traybake tin, lined with baking parchment and leaving a 5cm overhang

Ingredients

Brownies

300 g raw beetroot peeled, coarsely grated and squeezed, reserving approximately 2 - 3 tablespoons of juice
½ teaspoon salt
200 g dark chocolate chips
150 g butter
3 eggs
200 g caster sugar
1 teaspoon vanilla extract
140 g plain flour
2 tablespoons cocoa powder
2 teaspoons baking powder
2 teaspoons espresso powder optional

Beetroot Drizzle Icing

125 g icing sugar
2 - 3 tablespoons reserved beetroot juice

Metric - US Customary

Instructions

Brownies

Preheat oven: 180°C / 160°C fan / 350 °F / Gas Mark 4
Peel and coarsely grate or shred your beetroot.
Place the grated beetroot in a clean tea towel or muslin cloth and squeeze firmly over a bowl. Reserve 2 - 3 tablespoons of beetroot juice for the drizzle and set the squeezed beetroot aside.
Place the chocolate and butter in a microwave safe bowl. Microwave on high for 1 - 2 minutes in 30 second bursts, stirring after each one, until melted.
Stir in the vanilla extract until smooth, then set aside to cool slightly.
In a large bowl, whisk the eggs and sugar together with an electric mixer until thick, pale and doubled in volume. This takes approximately 5 - 8 minutes, depending on your mixer. When you lift the whisk, the mixture falling from it should leave a trail on the surface for a second or two.
Pour the cooled chocolate mixture into the whisked eggs and sugar. Gently fold together with a silicone spatula, taking care not to knock out the air.
Fold in the grated beetroot in a figure of 8 motion. Take your time, you don’t want to knock the air out.
Sift the flour, cocoa powder, baking powder, salt and optional espresso powder over the mixture. Fold gently until just combined.
Pour mixture into the prepared tin, gently easing the mixture into the corners of the tin and levelling with a spatula.
Bake for 25 minutes. The brownies should have a thin, papery crust on top and the centre should still wobble slightly when you gently move the tin.
A toothpick inserted into the centre should come out with a smear of brownie and a few moist crumbs attached. If there is still wet batter on it, return the brownies to the oven for another five minutes.
Once baked, leave in the tin until completely cold - if you can! Then use the overhanging parchment paper to lift them out.

Beetroot Drizzle

Whisk the icing sugar with the reserved beetroot juice until smooth. Add more juice a teaspoon at a time if needed to achieve a drizzling consistency.
Drizzle generously over the brownies and leave to set for around 20 minutes before slicing.

Notes

Instead of using a toothpick to check the brownies are baked, use a digital thermometer. Take the temperature from the centre of the brownies without touching the base of the tin. It should read around 90°C.
Store the beetroot brownies between sheets of baking parchment in an airtight container for up to five days.
To freeze, cut the brownies into portions and place them on a tray in the freezer for a couple of hours. Once firm, transfer them to a freezer safe bag. Freeze for up to three months and defrost at room temperature.
Nutrition information is approximate and intended as a guide only.