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Beetroot Brownies

Serves: 9Recipe course: Cakes, ChocolateTotal time (min.): 70Complexity (1 to 3): 1
Beetroot_Brownies 16_9.jpg Beetroot_Brownies 16_9.jpg
Irresistible sugar-free treats.


Stand Mixers
K beater
Whisk tool


Ingredients 1 
Raw beetroot  4 
Water  as needed

Ingredients 2 
Pitted dates  20 

Ingredients 3 
Eggs  3 
Vanilla extract  1 tsp. 
Agave syrup  3 Tbsp. 

Ingredients 4 
Dark chocolate  200 grams 
Unsalted butter  200 grams 

Ingredients 5 
Baking powder  1 tsp. 
Buckwheat flour  80 grams 
Ground almonds  100 grams


Prep. (Before you begin) 

1- Peel, trim and cut the beetroot into 2 cm cubes. 
2- Soak the dates for 20 minutes and drain. 
3- Melt the chocolate and butter.

Getting started

1- Pre heat the oven to 180°C.
2- Grease a square pan and line with parchment paper.
3- Fit the K beater to the machine.
Stage 1 
1- Add Ingredients 1 (beetroot, water) into the saucepan.
2- Bring the water to the boil and simmer for 20 minutes. 
3- Once the beetroot is soft, drain and let cool.
4- Once the beetroot has cooled, mash and set aside. 
Stage 2 
1- Add Ingredients 2 (soaked dates) to the Mixer bowl.
2- Add the mashed beetroot into the bowl. 
3- Mix on speed 2 until combined.
Stage 3 
1- Add Ingredients 3 (eggs, vanilla, agave) into the bowl.
2- Mix on speed 2 until combined.
Stage 4
1- Add Ingredients 4 (chocolate, butter) into the bowl.
2- Mix on speed 2 until combined.
Stage 5 

1- Remove the K beater and fit the Whisk Tool. 
2- Add Ingredients 5 (baking powder, flour, almonds) into the bowl.
3- Mix on speed 2 until combined.
4- Pour the batter into the square tin. 
5- Bake for 25 minutes at 180°C.
6- Let cool in the tin. 
7- Turn out and cut into squares.
8- Serve.

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