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These brownies look delicious in the picture above, don’t they? I bet you could just eat one right now! But how do you feel when you read the title of the recipe? Frankly, I was sceptical when I saw them in the recipe section of my mum’s Good Housekeeping magazine when I was in the UK a couple of weeks ago. I do like beetroot, but still mostly associate it with Sunday teatimes as a child when we would ‘catch’ it with a fork out of vinegar in a jar, splashing the table cloth and ourselves with a bright purple stain.
Don’t worry, I don’t do this (so often) now. I also now get that you can buy beetroot fresh and raw with the leaves still on, boil it or roast it yourself and it’ll become a wonderful bright addition to a salad or dip or soup. But adding beets to a cake? Specifically, to a brownie? Hmmm … I wasn’t so sure about that.
Before diving head first into the world of food blogging, I thought that a brownie was pretty much a brownie. There may have been fudgier ones and cakier ones, but they were still just brownies. I had never imagined that you could make them with avocado, or sweet potato, or black beans, or bacon. Yup, bacon. Most of us have heard of this trend of putting bacon in pretty much everything, including sweet cakes, so obviously it’s good but … bacon? And, apparently, according to my mum’s trusty magazine … beetroot!
If you think about it, though, putting beetroot in a cake really isn’t too far a deviation from the carrot cake we all know and love. Come on, you have to admit it. I’ve seen chocolate zucchini cakes hanging out on recipe sites and blogs, too, so why not beetroot brownies? Hello hidden veggies!
Like all veggie-additions to cakes, the beetroot keeps these brownies lovely and moist, as well as adding a certain ‘je ne sais quoi’. Apparently red velvet cake was originally coloured with beetroot, but as these brownies are so chocolaty they just come out of the oven a wonderful deep dark shade of brown.
If I was a little unsure after first seeing this recipe, if I’m totally honest with you I didn’t quite know what to make of the brownies after my first bite, either. It wasn’t that I didn’t like it but rather that it was a bit surprising. It’s a densely rich, fudgy and chocolaty brownie, but somehow still light and delicate as well, almost like a really stiff mousse. Then there’s the zingy and warm ginger hit and the slight earthy quality of the beetroot cutting through the intensity of the chocolate. After the first few cynical mouthfuls, I definitely began to warm up to the idea of a beetroot brownie. Yes, I definitely liked it! Especially warmed up a day later for a few seconds in the microwave and dolloped with a big spoonful of Greek yoghurt. The sour taste of the creamy yoghurt went perfectly with the dark dark chocolaty hit of the brownie.
If you aren’t the world’s biggest ginger fan, I think you could very happily leave it out of this recipe. You could add a few white chocolate chunks to the batter mixture instead or just leave the brownies ‘plain’ with just a little icing sugar sprinkled over the top after they’ve come out of the oven.
Finally … if I was worrying at all about my waistline here, which I’m not really (because they’re brownies!), then I’d say that these aren’t so bad. There’s a good amount of nutritious beetroot in there, of course, but I also used dark chocolate with 70% cocoa solids and raw cacao powder. Plus real butter, and only about half the amount that you put in a regular brownie. But hey, as I said, don’t think too much about this. Just eat and enjoy!
Oh, and by the way, I’m interested … what’s the strangest ingredient you’ve ever put into a sweet treat?
Beetroot & ginger brownies
Ingredients
For the brownies
- 7 tablespoons unsalted butter
- 8 ounces good quality plain chocolate (I used 70% cocoa solids)
- 3 eggs
- 3/4 cup light or dark brown sugar (I used dark)
- 1 teaspoon vanilla extract
- 2/3 cup self-raising flour
- 1/4 cup cocoa powder (I used raw cacao powder)
- 1 teaspoon bicarbonate of soda
- 9 ounces vacuum-packed cooked beetroot, drained well and grated
- 2 ounces stem ginger from a jar finely chopped (I used 2 ½ of the little balls of preserved ginger but you can use about 2 ½ tablespoons of chopped candied ginger instead if this is all you can find)
For the ginger drizzle (optional)
- 1/4 cup icing sugar
- 3 or 4 tablespoons stem ginger syrup from the jar, or water
Instructions
- Preheat the oven to 180 degrees C/355 degrees F and line and lightly butter an 8x8 inch baking pan.
- Melt the butter and the chocolate together on a low heat in a large pan. Stir together well, then take off the heat and set aside.
- Using either a handheld electric whisk or a food processor, whisk together the eggs, sugar and vanilla until they are pale and fluffy (about 5 minutes). Sift the flour, cocoa and bicarb of soda into the egg and sugar mixture in a large bowl and fold in carefully with a metal spoon. Then fold in the ginger, beetroot and melted chocolate and butter mixture. Don’t over-mix so that the mixture stays light and moussey.
- Pour into the tin and bake for about 35 minutes or until set, but take care not to overcook. Then leave to cool completely in the tin.
- Mix the ginger syrup or water into the icing sugar, if making, then drizzle roughly over the brownies. Leave them to set before cutting them into about 16 squares. Eat cold or heat for 20 to 30 seconds in the microwave and serve with a tablespoon or two of creamy Greek yoghurt. Enjoy!
Notes
Nutrition
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Birgit Jeretzky says
I just made your brownies. Inspired to look for a chocolatey- gingery cake I have seen somewhere I found your brownies recipe and thought I give it a go. They are divine! and even my ever so fussy work colleagues said it was the best cake I ever made! The alterations I made were to switch to gluten free flour, put a chocolate icing on and scatter over even more stem ginger. I love the fact that it easily freezes and the older it gets the more intense the chocolate and ginger flavours. It’s a winner!
Helen says
Hi Birgit! Oh, thank you so much for letting me know! This is one of my really old recipes (well overdue for an update actually 😉 ) but it’s very nice to know that the recipe is a winner. I remember that they were really really good, but I haven’t made them myself for ages. Must correct that! Thanks again for taking the time to comment, and I hope you can find some other winning bakes on the blog too! (try the Greek yogurt blueberry muffins and 6-ingredient chocolate cake!)
Jocelyn (Grandbaby Cakes) says
Fantastic brownies!
Helen says
Thank you, Jocelyn!
✽. aimée .✽ / WallflowerGirl.co.uk says
I’m a big fan of chocolate and beetroot together in cakes and bakes – the combination is unexpectedly delicious. The idea of adding ginger makes this even more appealing!
Helen says
Hello, Aimee, and thank you! It was really good with the ginger, but I think you have to be a ginger fan to appreciate it.
Liz says
Oooh, these look irresistible! And the ginger sounds like a wonderful addition 🙂
Helen says
Thank you, Liz! If you’re a ginger lover then the combination is great!
Medeja says
Wow this brownie looks amazing! So chocolaty, moist.. Will have to try it 🙂 Thanks
Helen says
You’re welcome! Glad you like the brownies and thanks for passing by!
The Hungry Mum says
I adore beetroot but have never tried it in a brownie! Looks divine.
Helen says
Thanks so much for passing by and glad you like the brownies! 🙂
Tina @ Tina's Chic Corner says
I would have never guessed that these brownies have beetroot in them! They look delicious and I’d definitely be willing to try it. 🙂 Yum!
Helen says
Thanks for visiting the blog, Tina! Are you Greek? Glad you like the look of the brownies. They were wonderfully fudgy and I’m very happy that I still have some in the freezer waiting to be scoffed!
Chris @ Shared Appetite says
Wow I would have never thought of putting beet root in brownies!! Such a great idea though… and like you said, totally not as weird as we all first thought considering the whole carrot cake thing. And I’m really intrigued by the addition of ginger. Totally need to try!
Helen says
Glad you like the idea, Chris. I’m really pleased that I finally managed to try cakes with ‘something weird’ in them. Next I think I really need to try bacon or beans in brownies – or maybe both together, now there’s an idea! Let me know if you do try these!
Jess says
These look amazing, Helen!
Helen says
Thank you, Jess!
cupcakegirl says
i had re read the tilte to make sure, but the pictures swayed me they look awesome.may have to buy some beetroot when i’m next at the shops.
Helen says
Hello and thanks for visiting the blog! Yes, I really did put beetroot in them! I really do hope you try making them, and please let me know if you do!
Zainab @ Blahnik Baker says
What a creative and unique combination of flavors. I love the ginger drizzle and I feel like I will just drink it alone.
Helen says
Thanks, Zainab. I enjoyed the ginger drizzle, but mainly because of the way it dripped down the brownies!
Stacy | Wicked Good Kitchen says
Oh my goodness, Helen! This brownie recipe of yours with beets in the batter reminds me of those vintage Red Velvet Cake recipes. This is fabulous! By the way, I adore the English word “scrummy”. The first time I read it, it just tickled me. So, I’m crushing on your cute blog name. 🙂 Thanks for sharing and have a wonderful week!
Helen says
Hey, thanks Stacy! Your comment has definitely made my day! I actually didn’t realise that you guys over in North America don’t use that word when I chose my blog name! But if I can ‘tickle’ other bloggers with it then I’m happy! Glad you liked the beet brownies … definitely weird but strangely wonderful!