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Be careful not to overmix or it will make the brownies tough.

I love the interesting combo of using beets...River Cottage has done it again!


  • 250g/10oz good, dark chocolate (70% cocoa solids), broken into pieces
  • 250g/10oz unsalted butter, cut into cubes, plus more for greasing
  • 250g/10oz caster sugar
  • 3 free-range eggs
  • 150g self-raising flour (we used wholemeal self-raising)
  • 250g beetroot, boiled until tender, peeled and grated


  • Preheat oven to 180°C/350°F/Gas Mark 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
  • Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
  • Whisk the eggs and sugar together in a bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to overmix or it will make the brownies tough.
  • Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares.

Categories: Brownie 

Author Credit: Hugh Fearnley-Whittingstall

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