In Home Chefs Club, Recipes

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Fills 1 x 20cm square cake or brownie tin


For the Beetroot Chocolate Brownies:

150g chocolate, chopped

2 eggs, beaten

180ml (2/3 cup) organic coconut sugar

45ml (3 Tbsp) xylitol

85ml coconut or olive oil

225g beetroot, cooked and grated

30ml (2 Tbsp) cooking liquid from the beetroot

180ml (2/3 cup) spelt/cake flour

45ml (3 Tbsp) cocoa powder

To Garnish & Serve:

125ml (1/2 cup) berry beetroot powder

80ml (1/3 cup) water

Fresh seasonal berries

Edible flowers


For the Beetroot Chocolate Brownies:

Preheat oven to 180°C. Line a 20cm square cake tin (or similar size tin of choice) with baking paper.

Melt the chocolate (on the stove in a bowl placed over gently simmering water, or on low heat in the microwave).

Beat the eggs, coconut sugar and xylitol in a stand mixer for about 3-4 minutes until light and fluffy. Gradually beat in the oil.

Stir in the beetroot and fold in the spelt flour and cocoa powder. Add the melted chocolate and stir to combine.

Spoon the mixture into the tin and bake for about 15-20 minutes, or until just firm. Remove from the oven and allow to cool, for about 5 minutes in the tin. Remove the brownie from the tin onto a wire rack and leave to cool down completely.

Once cooled, cut into sizes of your choice. (*store in an airtight container for up to a week).

To Garnish & Serve:

Garnish the brownies by mixing the berry beetroot powder with the water into a paste – you can even mush up some fresh berries for your topping. Spread the topping onto the brownies and serve with seasonal berries and edible flowers.

Thank you to @candybouffe for sharing this delicious recipe!

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