Nigella Beetroot Brownies

This delicious Nigella Beetroot Brownies recipe is an easy, nutritious treat perfect for when you crave something rich and indulgent. Made with simple ingredients like chocolate and beetroots, it’s a moist, chocolatey delight with a unique earthy twist. You’ll love how quickly these come together, perfect for any gathering or cozy night in.

Ingredients Needed:

For the Brownies:

• 3 medium eggs
• 250 grams (1 ¼ cups) light brown muscovado sugar
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 2 tablespoons maple syrup
• 40 grams (⅓ cup) self-raising flour
• 40 grams (⅓ cup) plain flour
• 1 teaspoon bicarbonate of soda
• ¼ teaspoon salt
• 25 grams (¼ cup) cocoa powder
• 50 grams (⅓ cup) ground almonds
• 250 grams (about 2 medium) cooked beetroots (from a vacuum pack)
• 100 millilitres (⅓ cup + 1 tablespoon) coffee
• 30 millilitres (2 tablespoons) oil
• 250 grams (9 oz) plain chocolate

For the Chocolate Ganache (Optional):

• 100 millilitres (⅓ cup + 1 tablespoon) double cream
• 100 grams (3.5 oz) dark chocolate (broken up)

How To Make Beetroot Brownies?

1. Preheat the Oven: Preheat the oven to 140°C (fan-assisted) or 160°C (standard).
2. Melt the Chocolate: Melt the chocolate in a bowl over simmering water, ensuring the base of the bowl does not touch the water. Alternatively, melt it in the microwave, stirring regularly. Set aside to cool.
3. Mix the Eggs and Sugar: In a large bowl, break the eggs, add the sugar, and vanilla, and beat until lightly frothy and well combined.
4. Add Honey and Syrup: Mix in the honey and maple syrup until you achieve a fluffy, smooth consistency.
5. Combine Dry Ingredients: Fold in the self-raising flour, plain flour, bicarbonate of soda, salt, cocoa powder, and ground almonds until well combined. The mixture will be thick, so mix by hand with a spatula.
6. Add Wet Ingredients: Stir in the cooked beetroot, oil, and coffee until well incorporated.
7. Incorporate Melted Chocolate: Scrape the cooled melted chocolate into the bowl and mix until you have a smooth texture with no identifiable ingredients.
8. Bake the Brownies: Pour the mixture into a lined baking tin and bake for 1 ½ hours. After the first hour, you may need to turn the brownie for even cooking. The top should be nicely baked, and a skewer inserted should come out mostly clean.
9. Make the Ganache: Melt the dark chocolate and double cream in a pan over medium heat, stirring continuously until fully melted. Heat for an additional minute but do not allow it to simmer or boil. Remove from heat and let cool until shiny and slightly thicker.
10. Finish the Brownies: Once the brownies are cooled, spread the mostly cooled ganache on top.

Recipe Tips:

• Use Fresh Beetroot: For the best flavor and texture, use freshly cooked beetroot instead of pre-packaged or canned. It adds a deeper, earthy sweetness to the brownies.
• Cool the Chocolate: Let the melted chocolate cool slightly before mixing it in. This prevents the eggs from cooking and helps maintain a smooth batter.
• Avoid Overmixing: Fold the dry ingredients gently into the wet mix to avoid a dense texture. Overmixing can make the brownies tough.
• Check for Doneness: Insert a skewer into the center after baking; it should come out with a few moist crumbs, not completely clean, for a fudgy result.
• Let It Cool Completely: Allow the brownies to cool fully before slicing. This helps them set properly and enhances their flavor and texture.

How To Store Leftovers?

• Refrigerate: First, let the leftover beetroot brownies cool completely to room temperature. Store them in an airtight container and refrigerate for up to 5 days to keep them moist and fresh.
• Freeze: Let the brownies cool fully, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave at room temperature for a few hours before serving.

Nutrition Facts:

• Calories: 180
• Total Fat: 8 g
• Saturated Fat: 3 g
• Cholesterol: 35 mg
• Sodium: 40 mg
• Potassium: 100 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 2 g
• Sugars: 12 g
• Protein: 3 g

Try More Nigella  Lawson Recipes:

• Nigella Emergency Brownies
• Nigella Everyday Brownies
• Nigella Flourless Brownies