This recipe is dangerous. Sinful and completely irresistible, this brownie is so wicked that you could drown in it. Like a bad man, this is a girl’s deathbed. If it were poison, you would still be glad you’d tried it. These brownies can be served hot with vanilla ice cream. They are very rich so have just a small amount.
  • 400g topped, tailed and peeled raw beetroot, cut into 2cm pieces
  • 100g hazelnuts
  • 3 medium eggs
  • 220g light Muscovado sugar
  • ¼tsp salt
  • 150g Divine 85% Dark Chocolate, broken into squares
  • 2tbsp white rice flour
  • 70g Divine Cocoa Powder
  • 2tsp baking powder
  • 1tsp vanilla extract
To decorate
  • 30g chopped hazelnuts
Cook's Tips
  • If the beetroot doesn’t purée completely, don’t worry about it but just add the chocolate. Once the chocolate has completely melted, purée again until as smooth as possible.
  • Hazelnuts have a tendency to clump when being blitzed as they are very high in oil, so blitz them in two or three batches.

Preparation & Quantity

Serves 12
Preheat the oven to 160°C/325°F/gas mark 3.  
Line the base and sides of a 33cm x 20cm x 3cm brownie tin with baking parchment.  Once it is in place, lightly brush the parchment on the base and sides with a little vegetable oil.


  1. Cook the diced beetroot in the microwave for 10 minutes in a heatproof bowl with a small splash of water, covered in cling film.
  2. Whilst the beetroot is cooking, whizz the hazelnuts to a powder in a food processor.  
  3. Whisk the eggs, sugar and salt with a hand-held whisk in a large mixing bowl for 5 minutes until tripled in volume.
  4. Drain the water from the cooked, hot beetroot and blend to a purée.  Add the chocolate squares before re-covering the bowl with cling film and setting aside.  You need to make sure that the beetroot is piping hot or it won’t melt the chocolate. If the beetroot has cooled too much, simply heat it up for 1 final minute in the microwave.
  5. Beat the powdered hazelnuts, flour, cocoa powder, baking powder and vanilla extract into the fluffy egg mixture until well combined.
  6. Add the beetroot and melted chocolate purée to the mixture and fold through until fully incorporated.
  7. Pour the mixture into the prepared tin and sprinkle over the hazelnuts. Cook for 30-35 minutes.  Then cool for 20 minutes before cutting it into individual brownies and serving with ice cream. (In ‘ordinary’ brownie recipes, you would never expect to cook the cake for more than 20 minutes or so. That doesn’t apply to this recipe, since the beetroot furnishes the cake with squidgyness and we need to cook it longer in order to set the eggs and chocolate together slightly.)
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