Beetroot Brownies

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 

Can be made with these products:

Try these delicious brownies, they are moist and deliciously chocolatey with a fudgy centre. Also, with no added sugar they are a great way to appease your sweet tooth.


4 (medium) Beetroot 

20 Pitted Dates 


1 tsp Vanilla Essence 

3 tbsp Agave Syrup 

Dark Chocolate 

200g Unsalted Butter 

80g Buckwheat Flour 

1 tsp Baking Powder 

100g Ground Almonds


Makes: 12

Time: 1 hour

Difficulty: Medium

  1. Place the JUICE FILTER into the Kenwood PureJuice Pro.
  2. Ensure the beetroots are at room temperature.
  3. Clean and peel them.
  4. Juice the beetroot and reserve the pulp and 100ml of the juice for this recipe and enjoy the rest separately.
  5. Soak the dates in boiling water for 20 minutes.
  6. Preheat the oven to 180°C.
  7. Grease a square cake tin (25x25cm) and then line the bottom with parchment paper.
  8. Chop the chocolate and cube the butter.
  9. Place the chocolate and butter into a heat proof bowl.
  10. Place over a pan of simmering water.
  11. Melt the chocolate and reserve.
  12. Drain the dates and mash them with a fork or process in a food processor.
  13. Add the beetroot pulp.
  14. Mix the pulp and dates together then mix in the eggs one by one, followed by the vanilla extract and agave syrup.
  15. Then add the melted chocolate to the mixture and stir until fully combined.
  16. In a separate bowl mix together the baking powder, buckwheat flour and ground almonds.
  17. Use a spatula to fold them into the beetroot and chocolate mix.
  18. Pour into the cake tin and bake for 15-20 minutes.
  19. Leave to cool in the tin for 20-25 minutes, and then remove from the tin and leave to cool completely before serving.

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