Beetroot Brownies

Get into the holiday spirit with these healthy beetroot chocolate brownies! Bursting with rich dark chocolate and vibrant beetroot, these delicious treats are a hit for Christmas, appealing to both the young and the young at heart.

Serves: 15-20

Preparation time: 1 hour

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.
 

Ingredients:  

375 g raw beetroot (around 3 medium beets)

250 g dark chocolate (70% cacao) – chopped

250 g unsalted butter – cut into cubes

1 tsp vanilla extract

3 medium eggs

250 g caster sugar

150 g wholemeal self-raising flour

1 tbsp cocoa powder

Instructions

• Preheat your oven to 180°C/160°C fan/gas mark 4.
• Prepare the beetroot by trimming off any leaves, then peel and cut into quarters; you can wear gloves to stop your hands from staining. Add the beetroots to a saucepan filled with water and bring to a boil. Boil on medium heat, half covered, for around 30 minutes, until soft.
• While the beetroots cook, roughly chop the chocolate, and cut the butter into cubes. Grease a 20cm square cake tin (where possible, avoid using non-stick cookware).
• When the beetroots are cooked, remove from the heat, and tip into a sieve to drain any excess liquids. Put the beetroots, chocolate, butter and vanilla into a food processor or blender. Whizz until the mix is as smooth as possible – the chocolate and butter will melt during the process.
• In a large bowl, whisk the eggs and sugar together until thick and creamy. Spoon the beetroot-chocolate mix into the bowl and fold into the whisked eggs until combined. Sift in the flour, then gently fold in to make a smooth batter.
• Pour the brownie mix into the tin. Spread out so the surface is even, then bake for 20-30 minutes, until only a few moist crumbs remain when you poke with a knife or skewer. Don’t overcook, or the brownies will be dry.
• Remove the brownies from the oven and let them cool completely. Dust with cocoa powder and cut into squares.

Why this is good for you  

Beetroots are good sources of carotenoids, which are substances found in fruits and vegetables that act as a type of antioxidant, are known for their positive health benefits, and may be associated with a reduced risk of breast cancer.

Dark chocolate is a source of polyphenols, compounds with an antioxidant and anti-inflammatory effect that may reduce the risk of breast cancer.

Enjoyed this beetroot brownies recipe and are craving more like this? Breast Cancer UK’s brand new recipe e-book is out now! Download (for free) ‘Organic Flavours’ today. What are you waiting for? Get cooking. 

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