Once you’ve cooked up some beetroot, these soft and gooey beetroot brownies are a cinch to make. They taste really good with a noticeable orange flavour and they have a delightful purple hue.
Along with the courgette glut in August and September this year, I ended up with a beetroot one too. This was good news. Last year was such a rubbish one down at the plot, we hardly got any courgettes and even less beetroot. So I was very pleased to be able to puzzle over what I could turn my surplus beets into.
Beetroot Brownies Flavoured with Orange
I had a go at making beetroot brownies a few years ago and seem to remember thinking they were more like cake than brownies. However, that was a while ago and I thought another attempt was in order. In retrospect, I recalled making beetroot & almond chocolate squares which definitely got the thumbs up. Never mind, there’s always room for more beetroot brownies in our life.
Orange is a classic flavouring to pair with beetroot, so this seemed like a good place to start. I had some orange and almond Lindt chocolate I thought would work and I reasoned that adding a slug of orange liqueur could only make things better.
These beetroot orange brownies are definitely gooey rather than cakey and they have the classic crackly top. So after due deliberation, I awarded them full marks. Even more remarkably, CT, who is not at all a beetroot fan gave them the thumbs up.
The crunchy pieces of almonds in the orange chocolate contributed to the texture and added to the overall pleasure. But it’s fine to use ordinary dark chocolate if that’s easier to get hold of. Just grate the zest from an orange into the brownie batter instead.
Likewise, if you don’t have any orange liqueur or would rather not use it, swap it for orange juice. Alternatively, just leave it out altogether.
Other Sweet Vegetable Bakes You Might Like
- Almond squash cake
- Carrot cake flapjacks
- Chocolate courgette squares
- Golden beetroot cake
- Jerusalem artichoke cake
- Nettle, lemon & white chocolate cupcakes
- Parsnip walnut chocolate chip cake
- Spiced orange pumpkin cake
- Spinach cake with lemon
Ness over at JibberJabberUK is hosting We Should Cocoa this month and has chosen vegetables as the surprise ingredient. This gives plenty of scope and is just right to showcase my recipe for beetroot orange brownies.
As the brownies are made from scratch and with our own beetroots too, I’m submitting these to Javelin Warrior’s Made with Love Mondays.
With all those homegrown beets, this is a slightly cheaper brownie than it might otherwise have been, so I am submitting it to Credit Crunch Munch which is hosted this month by Michelle of Utterly Scrummy Food For Families. This is a monthly challenge normally hosted by Fuss Free Flavours or Fab Food 4 All.
I’m also entering these beetroot orange brownies into the No Waste Food Challenge with Turquoise Lemons. The theme is root vegetables this month and I had a mass of beetroot I did not want to waste.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this recipe for beetroot orange brownies, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like to see some more brownie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Beetroot Orange Brownies. PIN IT.
Beetroot Orange Brownies – The Recipe
Beetroot and Orange Brownies
- 4 medium sized beetroots, weighing in at 350g once topped, tailed and skinned) – cooked (boiled or roasted)
- 200 g dark Chocolate (half orange flavoured, half 70% plain)
- 100 g unsalted butter
- 1 tbsp orange liqueur
- 3 eggs
- 200 g light brown sugar
- 50 g dark brown sugar
- 100 g flour (half wholemeal spelt, half plain white)
- 25 g cocoa powder
- Melt the chocolate and butter together in a pan over very low heat. Stir until smooth, then allow to cool.
- Puree the beetroot with the orange liqueur – I used a stick blender.
- Whisk the eggs and sugar together until the mixture is thick and has doubled in volume.
- Fold in the chocolate mixture, followed by the beetroot trying not to stir all of the air out of the egg mixture.
- Sieve in the flour and cocoa and fold in until just combined.
- Pour into a 9" (23 cm) sq silicone cake mould and bake in the middle of the oven at 180℃ (350℉, Gas 4) for about 30 minutes when the top should be firm, but the middle still a bit squidgy.
- Allow to cool in the mould, then cut into 16 squares.