beetroot healthy brownie with chocolate

Beetroot healthy brownie

Beetroot healthy brownie, easy to make, flavourful and full of nutrients. The perfect healthy treat to enjoy with a nice coffee.

I got some beetroots at Lekkernassuh last week so I had to do something nice with them.

beetroot healthy brownie with chocolate
Beetroot healthy brownie

This healthy brownie is the perfect treat when you are craving something sweet and with chocolate.

Full of chocolate, flavourful and moist, the perfect brownie. What makes this brownie so special is the beetroot, add lots of moist to the cake and almost no flavour, so it is a great way to enjoy this root vegetable in season.

Beetroot has lots of fiber, vitamin B9, manganese, potassium, iron and vitamin C. We will use quite a large amount to make this brownie so it is another great way to add extra nutrient to a treat 🙂

But no worries as that will not compromise the amount of chocolate on this brownie 😉

I used butter to make this version of the brownie but you can also use extra virgin olive oil. Butter adds lots of flavour to the brownie but olive oil makes it even more moist. So it is up to you 🙂 I have to say my reference is with good olive oil, I like the texture and the flavour more 🙂

Let’s start!

Beetroot healthy brownie

Recipe by Enara ParraCourse: Dessert, HealthyCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 250 g raw beetroot (2 medium beets)

  • 1 apple

  • 100 g pitted dates

  • 150 whole wheat flower

  • 50 g cocoa powder

  • 50 g bar dark chocolate (85%)

  • 2 eggs

  • 80 ml milk

  • 40 g butter (or 2 tablespoons EVOO)

  • a pinch of salt

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon vinegar


  • Peel the beetroots and roughly chop them. Transfer to a bowl and 1 tablespoon of water, cover with cling film and microwave on high for 6-8 minutes or until tender.
    Repeat the process with the apple, but cook for 2-3 mins.
  • Preheat the oven to 180°C.
  • Add the whole wheat flower, cocoa powder and salt to a bowl. Set aside.
  • Transfer the cooked beetroots, apple, pitted dates, vanilla extract and milk to a blender. Blend for 1-2 minutes until smooth. Set aside.
  • Melt the chocolate and butter, in a small sauce pan over low heat. Set aside.
  • Place the eggs in a large bowl and whisk using an electric mixer or a stand mixer until light and fluffy. About 3 minutes.
  • Stir in the melted chocolate and butter and whisk.
  • Add the mixture from the blender and whisk until combined.
  • Stir in the dry ingredients (flower, cocoa powder and salt) and whisk.
  • In a small bowl mix the baking soda and vinegar. Add to the batter and whisk.
  • Place parchment paper on a small roasting tin (25×10 cm).
  • Pour the batter into the tin and bake for 40-45 mins 180°C.
  • Allow the brownie to cool in the tin then cut into squares and enjoy it.


  • This brownie tastes better the day after baking it. I always allow it to cool, transfer it to a closed container and store it the fridge. The day after it is ready to enjoy it for breakfast or as a treat with the coffee.
  • You can store it in a closed container in the fridge for up to 1 week.

If you are looking for more healthy dessert recipes, here are some of my favourites.

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