Chocolate Beetroot Brownies

  • Prep time:20 mins
  • Cook time:20 mins
  • Servings:20

We’ve been getting creative in the kitchen with our indulgent, oozy and surprisingly healthy chocolate beetroot brownie. The secret to these squares of goodness is one ingredient your taste testers will never guess.

The secret ingredient? Beetroot. Yes, this delicious, chocolatey brownie has a root vegetable hidden in it that even the most keen taste testers would never guess. 

Beetroot is high in essential nutrients, and is a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. As well as reducing inflammation and appetite, beetroot is also associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. The high fibre content also means that it assists with good gut health

The low calorie, natural sweetness of these brownies make them the perfect occasional treat. To make the recipe even easier to follow, we filmed our in-house nutritionist, Gabi, making the chocolate beetroot brownies so you can see exactly how to make the perfect batch.

Careful who you share them with though, everyone will want one! 

Nutrition facts(per serving)


  • 100g coconut oil, plus extra for greasing
  • 275g cooked beetroot, drained and cut into small chunks
  • 3 large eggs
  • 60g cocoa powder
  • 100g soft pitted dates
  • 100g wholemeal self-raising flour
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 75g plain dark chocolate (around 85% cocoa solids), roughly chopped


  1. Preheat the oven to 200 degrees C (fan 180, gas 6).
  2. Grease and line the base and sides of a 20cm loose-based square cake tin with non-stick baking paper.
  3. Place the beetroot, eggs, cocoa powder, dates and coconut oil in a food processor and blend until thoroughly combined. Alternatively, blend the beetroot separately and combine together in a bowl as Gabi has done in the video.
  4. Add the dry ingredients (flour, cinnamon, a pinch of sea salt and bicarbonate of soda) and blend or stir until well combined. Add an extra tablespoon of water to loosen the mixture, if needed.
  5. Stir in the dark chocolate pieces, and spoon the mixture into the prepared tin, spreading it to the sides.
  6. Bake for about 20 minutes, or until risen and just firm to the touch.
  7. Cool in the tin for 10 minutes, then turn out and cut into squares to serve.

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