Evie's beetroot brownies


Evie and Megan make the best brownies. Their mum brings a tin of them to work, they are eaten in seconds and we all ask for more...and the recipe.

A mum whose son is going through investigations for Rheumatoid Arthritis at the moment asked me for some chocolatey options for him to be able to make that are easy enough to do, so I asked the girls and Evie created this amazing, slightly healthier and very gooey recipe!


What you need:

375g raw or 250g vacuum packed, cooked beetroot

1 tbsp cocoa powder

250g dark chocolate

250g sugar

250g butter

3 eggs

150g wholemeal flour


1. Preheat the oven to 180 degrees and grease and line a 20cm baking dish.

2. If you are using raw beetroot, trim it and put in a bowl with a splash of water, cover with clingfilm and microwave for 10 minutes. Once cool, grate into a bowl to 250g in weight. Alternatively, remove the cooked beetroot from the packaging and grate into a bowl - make sure you are wearing aprons and wash your hands immediately after!

3. In a bowl over a pan of water or in the microwave, melt together the butter and chocolate. 

4. In a third large bowl, whisk the eggs and sugar together until thick and creamy.

5. Add the melted chocolate mixture to the eggs and then fold in the flour, then the grated beetroot.

6. Pour the mixture into the baking dish and bake for 55 minutes.

7. Once ready, cool the brownies on a wire rack until completely cool. 

Evie recommends serving a small slice with coconut yoghurt and some fresh passionfruit! I will certainly be trying these soon and taking them to work to win over my new colleagues.


The finished product, with caramel sauce and some salt.

The finished product, with caramel sauce and some salt.