Beetroot Brownies


  1. 400g whole unpeeled beetroot 

  2. 150g dark chocolate, grated (I use Willy’s 100% but you can use 85% like Green & Blacks)

  3. 200g ground almonds

  4. 50g cocoa powder 

  5. 1 1/2 tsp baking powder 

  6. 1/2 tsp sea salt 

  7. 90g maple syrup (or honey or coconut blossom nectar or brow rice syrup)

  8. 90g xylitol 

  9. 1 tsp vanilla extract 

  10. 3 eggs


  1. Heat Oven to 160 degrees

  2. Boil the beetroot until soft (aprox 45 mins). Peel and cut into chunks and add to the grated chocolate in a bowl. Cover with clingfilm. 

  3. In a jug whisk eggs, maple syrup, xylitol and vanilla.

  4. Put the beetroot and melted chocolate in a food processor and puree.

  5. Add all remaining ingredients and blend briefly. 

  6. Pour into a lined 20cmx20cm tin for 30 mins approx.

  7. Allow to cool before cutting.

Sweet ThingsPippa Campbell