Dairy-Free Beetroot Brownies

These beetroot brownies are a really good and surprisingly healthy treat. The recipe uses less sugar than most brownie recipes, and it’s dairy-free too.

Ingredients: (Makes approx 16 -20 brownies)

  • 4 free range eggs
  • 150g chocolate (70% dark)
  • 50ml coconut oil
  • 250g dark brown sugar
  • 150g cocoa
  • 125g self raising flour
  • 300g cooked beetroot (approx 2-3 large beetroots, boiled until soft)
  • 1 tsp baking powder
  • pinch sea salt


  1. Pre-heat oven to 180c ¬†and grease a baking tin (12×8″) with coconut oil
  2. Blend the cooked beetroot to make a smooth puree
  3. Melt the chocolate in a bain marie. Once melted, add the coconut oil and remove from the heat. Stir to mix.
  4. Whisk the eggs with the sugar and salt for 3 to 4 mins until light and fluffy.
  5. Add the dry ingredients to a mixing bowl and mix
  6. Add the wet ingredients (the chocolate, beet puree, and the egg mixture) and whisk together
  7. Pour the mixture into the greased baking tin and cook for 30-40 mins (test with a skewer – it should come out clean/dry when the brownies are done)
  8. Leave to cool slightly before removing from the tray and slicing into brownies.