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Beetroot Choccy Brownies

Servings 8
Total Time 1 hr


  • 125 g butter
  • 250 g caster sugar
  • 60 g cocoa
  • ½ cup grated beetroot
  • 2 eggs
  • 2 Tbsp flour


  • Preheat 180°C. Line a small baking dish with baking paper.
  • Prep beetroot. Place butter, caster sugar, cocoa and grated beetroot in a medium pot on medium heat. Stir continuously, until butter has melted. Remove from heat.
  • In a large bowl, whisk eggs with electric beaters for about 3 minutes until pale and fluffy.
  • Pour chocolate mixture and flour into eggs and mix quickly to combine.
  • Transfer to prepared dish and bake for 30 minutes, the top should be cracked and the brownie gooey in the middle.
  • Serve in bowls with cream or ice cream.


  • If you don't have an electric beater, you can do this by hand with a whisk. Simply whisk for 5-8 minutes if doing by hand.
  • Don't worry if the chocolate mixture looks split when the butter has melted, this will all come together at the end.