Chocolate & Beetroot Brownies

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Beetroot Powder

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JustIngredients Beetroot Powder

Although it’s not an intuitive combination, chocolate and beetroot can make quite the pair in these tasty Chocolate Beetroot Brownies. Pick up our beetroot powder to save yourself some time, instead of grating whole beetroots!

Prep Time

15 mins

Cook Time

20 mins




1.5 Vanilla pod scrape out the small, sticky seeds
3 tsp Carob powder heaped
2 Eggs
125g Light brown sugar
75g Dark chocolate melted
100g White self-raising flour
1 tsp Baking powder level
25g Icing sugar
Beetroot juice or pink food colouring


Preheat the oven to 190°C/ fan 170°C/ gas mark 5. Grease and line a 23cm square tin with baking paper and set aside.

In a large mixing bowl whisk together the eggs, sugar and coconut oil. Add the beetroot powder, vanilla seeds, and melted chocolate. Sift the flour, cocoa and baking powder and fold in.

Add the mixture to your square tin making sure the top is flat and bake for 20 minutes.

Let the brownies cool in the tin for at least five minutes before adding to a cooling rack.


Add beetroot juice or pink food colouring to the icing sugar adding a small splash of water to get a thicker consistency. Drizzle over the brownies and leave to set. Finally, cut in to squares or rectangles.

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