Beetroot Brownies
These beetroot brownies are built around real ingredients that work together: dark chocolate for depth, beetroot for moisture and natural sweetness, and olive oil for richness. The result is a brownie that’s deeply chocolatey and fudgy in texture.
Using 70% -80% dark chocolate adds not just flavour, but naturally occurring polyphenols. Olive oil replaces butter, providing beneficial fats, while ground almonds contribute protein and fibre, helping to slow sugar absorption and support digestive balance. The recipe is gluten-free, making it suitable for those with a more sensitive gut, and the sugar content is kept intentionally low.
Beetroot may be an unexpected addition, but it blends seamlessly with the chocolate while increasing plant diversity. Alongside cocoa, almonds, and olive oil, these brownies already contribute 4 different plants, making them a gut-friendly bake that fits easily into a balanced way of eating.
Let’s get our hands on it
INGREDIENTS:
Makes 12 brownies
Nutrition per one brownie ; Kcal 330, Fats 27g, Carbs 19g, Protein 6g, Fiber 4g;
- 100g dark chocolate (at least 70% cocoa solids)
- 300g pre-cooked beetroot (use vacuum-packed for ease)
- 120g dark brown sugar
- 200ml olive oil
- 3 eggs (if you’re vegan use flax egg instead)
- 200g ground almonds
- 1 tsp baking powder
- Pinch of salt
- 1,5 heaped tbsp cocoa powder
- 40g flaked almonds
Top-ups
I like to serve these brownies with warmed frozen fruits or Greek yoghurt.
METHOD:
Preheat your oven to 180°C (160°C fan) and line a 23cm square or round baking tin with baking parchment.
Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Stir until smooth, then remove from the heat and let it cool slightly.
Blitz the cooked beetroot in a food processor until completely smooth.
In a large bowl, whisk together the brown sugar and olive oil. Stir in the melted chocolate, then fold in the beetroot purée until fully combined.
Whisk the eggs in a separate bowl, then beat them into the chocolate-beetroot mixture. Add the ground almonds, baking powder, salt, and cocoa powder, and mix gently until smooth.
Pour the batter into the prepared tin, smooth the surface with a spatula, and scatter the flaked almonds on top.
Bake for about 45 minutes, or until the brownies are set but still fudgy in the centre.
STORAGE AND REHEATING TIPS
1. Cooling first
- Always let the brownies cool completely in the tin before storing. This prevents condensation, which can make them soggy.
2. Room temperature
- Store in an airtight container at room temperature for up to 3–4 days.
- Keep them in a cool, dry spot, away from direct sunlight.
3. Fridge
- For longer freshness, you can refrigerate them in an airtight container for up to 1 week.
- Note: chilling may firm up the brownies; bring them to room temperature or warm slightly before serving for that fudgy texture
4.Serving tip
- They’re delicious as is, or paired with Greek yoghurt, fresh berries, or warmed frozen fruit for an extra fibre and nutrient boost.
Last Bite…
Don’t forget to share these brownies — they taste even better with friends and family. A little sweet treat and a bit of company go a long way, just like the Blue Zones idea of community.
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