Who doesn’t love a good old chocolate brownie!? Well, we certainly do – but these aren’t just any old brownies. Adding cooked beetroot to the batter adds another layer of flavour and keeps them moist [sorry!] and super fudgy. If you don’t love beetroot, don’t be put off! These aren’t brownies that taste only of beetroot, there’s enough chocolate to stop that from becoming the dominant flavour. We love the tang that the raspberries add here and they offer some relief from the richness of the cacao. Blackberries would be a good sub if you can’t get your hands on raspberries!
Raspberry + beetroot browniesPrint This
- 180g cooked beetroot in natural juices [not vinegar!]
- 120g fresh or frozen raspberries, plus extra to serve
- 190g melted dark chocolate
- 280ml dairy-free milk of choice
- 35g cacao powder
- 1tbsp vanilla extract
- 150g plain flour
- 50g ground almonds
- 50ml maple or agave syrup
1) Begin by preheating the oven to 180c and lining or greasing a square or rectangular baking tin.
2) Chop your beetroots into chunks and place them in a blender along with the melted dark chocolate, oat milk, maple syrup, and vanilla extract. Blend until smooth.
3) Next, add the plain flour, cacao powder and ground almonds and blend again for a few seconds until combined.
4) Empty the mixture into a large bowl and then carefully fold the raspberries through it.
5) Carefully pour the mixture into your baking tin and flatten down into the corners. Push the extra raspberries gently into the top, and then bake in the oven for 25-30 minutes until a toothpick comes out clean.
6) Leave to cool completely before removing from the tin and cutting into slices. Enjoy!