Dark Chocolate Beetroot Brownies
Cook Time:
45 Minutes
Serves:
12 Servings
These rich, fudgy brownies are packed with gut-supportive ingredients, and no, you can’t taste the beetroot. Promise.
Beetroot - Full of fibre and natural nitrates to support digestion (but totally hidden in flavour).
Dates - Natural sweetness + prebiotic fibre to feed your good gut bacteria.
Ground almonds - Gentle fibre and healthy fats to nourish the gut lining.
Orange zest & juice - A burst of antioxidants and natural citrus lift.
Dark chocolate - Rich in polyphenols that support microbiome diversity.
Gluten-free, refined sugar-free, and made with real, whole ingredients.
✨ A treat your gut (and tastebuds) will love.
Ingredients
200g fresh beetroot (2-3 small beets; cooked, vacuum-packed beetroot won't work)
200g dark chocolate (70% cocoa or higher). If you struggle with the bitterness of dark Chocolate, try Montezuma’s 70% Cocoa Black Forest Cherry Dark Chocolate (from Sainsbury's)
200g stoned dates
100g ground almonds
Zest and juice of 1 large orange
2 medium eggs
½ tsp baking powder (gluten-free if needed)
Preparation
Cook the beetroot:Place the fresh beets (unpeeled) in a saucepan of boiling water. Simmer for 30–45 minutes, or until tender when pierced with a knife. Drain, let cool slightly, then peel and roughly chop.
Preheat oven and prepare the tin:Preheat the oven to 180°C (Gas Mark 4). Line a 20cm square baking tin with baking parchment or a brownie non-stick tray.
Melt the chocolate:Break the chocolate into pieces and melt it in a heatproof bowl over a pan of simmering water, or microwave in short bursts, stirring between each.
Blend the wet mix:In a blender or food processor, combine the chopped beetroot, dates, ground almonds, orange zest and juice, eggs, and baking powder. Blend until smooth and well combined.
Combine with chocolate:Transfer the beetroot mixture to a large bowl and stir in the melted chocolate. Mix until fully incorporated.
Bake:Spoon the mixture into the prepared tin and smooth the top. Bake for 25–30 minutes, or until a skewer inserted into the center comes out with moist crumbs. The brownies should still be slightly squidgy in the middle.
Cool and serve: Allow to cool completely. If it is in the tin, once cool, cut into small squares and enjoy.
