Beetroot and Chocolate Brownies

These beetroot and chocolate brownies are easy to make in one food processor, giving you a smooth, glossy batter that bakes into a soft, fudgy square of joy. Whether you’re looking for a wholesome treat, a clever way to hide vegetables in something sweet, or just an excuse for an afternoon chocolate hit, this beetroot brownies recipe delivers every time.

We grew up with beetroot on our table. My parents would plant neat rows of beets at the start of each season, their deep red bulbs pushing through the soil as if eager to see the sun. When harvest came, our hands would stain crimson as we peeled and chopped them under the shade of the old mango tree.

Almost every Sunday after church, the ritual was the same: a big bowl of beetroot salad glistening with vinegar and a generous spoonful of Mrs Balls chutney. That mix of sweet and tangy, earthy and bright, always took over the table. It was simple food that spoke of patience and roots quite literally.

Years later, when I first discovered the pairing of chocolate and beetroot, something in me smiled. It was as if my childhood garden had found its way into dessert form. The deep red beets melt quietly into the batter, lending both colour and a subtle sweetness that makes every bite feel wholesome yet indulgent.

These beetroot and chocolate brownies are one of my favourite way to turn a humble vegetable into something rich, comforting, and deliciously moist. Made with dark chocolate, a hint of cocoa, and a silky cup of beet puree, the result is a moist and chocolatey crumb that’s soft in the centre and just a little chewy at the edges, like a hug disguised as dessert.

Every time I bake them, I’m reminded of those Sundays, the laughter, the garden soil on our hands, the joy of transforming something so earthy into something unexpectedly beautiful.

Whether you’re looking for a wholesome beetroot and chocolate brownies or simply curious about how beetroot adds depth to desserts, this one’s a keep. 

Final Note from Liv x

I love how this beetroot and chocolate brownies recipe brings together the earthy comfort of home with the indulgence of dessert. The first time we baked these chocolate beetroot brownies, we couldn’t believe how rich and fudgy they turned out, the beetroot adds such beautiful depth, making the chocolate flavour more intense and the crumb perfectly moist.

I always smile when people take that first bite and say, “Wait, this actually contain beetroot?” It’s the kind of chocolate brownie recipe that surprises you, comforts you, and makes you reach for a second slice.

As BBC Good Food once said, “Beetroot brings colour and moisture; the perfect way to sneak veg into dessert.” We couldn’t agree more. Every square promises that familiar chocolate hit, a tender crumb and a wholesome flavour that lingers long after the last bite.

Simple ingredients, warm memories, and a little bit of nostalgia baked into every piece, that’s what we love most about this brownie recipe. It’s a taste of soil and sweetness, of laughter shared over the kitchen counter.

Have you ever tried beetroot and chocolate brownies before? Give this recipe a go and let us know how it turned out.I'd love to hear about your baking adventures!

Beetroot and Chocolate Brownies

These beetroot and chocolate brownies are definitely incredibly moist, rich, and easy to make. The chocolate and beetroot pairing delivers that classic chocolate cake comfort with a deeper, earthy twist. The batter is simple, made in one food processor, and baked until firm to the touch with moist crumbs inside and they are vegan!

5 from 1 vote

PRINT RECIPE PIN RECIPE

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Servings 9 brownies

Equipment

• Blender or food processor
• Large bowl and whisk
• Large metal spoon
• Measuring cups and spoons
• 8×8 inch (20×20 cm) prepared tin
• Baking paper or parchment
• Skewer (for testing doneness)
• Cooling rack

Ingredients

  

• 2 medium cooked beetroots peeled about 200 g
• 1 cup self-raising wholemeal flour 150 g, or almond meal for gluten-free)
• 2 tbsp cocoa powder 15 g
• 1 tsp baking powder
• ⅛ tsp salt a pinch of salt
• 3 tbsp coconut oil 45 ml melted
• ¼ cup maple syrup 60 ml or honey, or sweetener of choice
• ¼ cup water or 60 ml soy milk

Ganache (optional but recommended)

• 2 tbsp coconut oil – 30 g
• 2 tbsp cocoa powder 15 g
• 1 tbsp maple syrup or honey 15 ml

Instructions

 

• Preheat your oven to 180°C (350°F). Lightly grease an 8×8 inch (20×20 cm) prepared tin with coconut oil or line it with baking paper.
• In the bowl of a food processor combine cooked beetroot, melted coconut oil, maple syrup (or sugar), and water (or soy milk). Whizz until smooth and creamy. The beetroot mix should be thick but pourable.
• Preheat your oven to 180°C (350°F). Lightly grease an 8×8 inch (20×20 cm) prepared tin with coconut oil or line it with baking paper.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift if needed for a lighter texture.
• Pour the beetroot mixture into the bowl with dry ingredients. Use a spatula to gently fold everything together until a smooth chocolate mixture forms. Do not overmix the batter.
• Spread the batter into the prepared tin and bake for 25–30 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs. The brownies are easy to make and should have a soft, moist texture when done.
• Let them cool completely in the tin on a wire rack before adding the topping.

Ganache Topping (optional)

• In a heatproof bowl, add the butter in a heatproof bowl (or coconut oil), cocoa powder, and maple syrup. Set over a pan of simmering water and stir until smooth and glossy. The chocolate and butter will melt, creating a silky melted chocolate mixture.
• Let it cool slightly, then pour in the melted chocolate over the brownies. Spread evenly, cover with cling film, and let the topping set before slicing.

Video

Notes

• The chocolate and butter from traditional brownies are replaced here with coconut oil and beets, creating a lighter but still deliciously moist texture.
• Using a cup of beet puree adds natural sweetness and keeps the batter thick and creamy.
• These beet brownies are a clever way to hide vegetables in treats, great for picky eaters!
• Add walnut pieces or walnuts and chocolate chips for crunch and extra flavour.
• Store in an airtight container for up to 3 days; they actually taste better the next day as the flavours deepen.
• The final brownie should be rich, deliciously moist, and firm to the touch with that perfect balance of sweet and earthy flavour.

Keyword beet brownie, beet chocolate, beetroot and chocolate brownies