Flourless Beetroot Chocolate Brownies


  • 200g dark chocolate (70% Cocao solids)
  • 4 cooked beetroots drained
  • 100ml rapeseed oil
  • 2 medium eggs
  • 50g caster sugar
  • 200g ground almonds
  • 2 tbsp cocao powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch sea salt
  • 100g walnuts


  1. Preheat the oven to 190C. Then line your baking tray with baking paper and grease with a little rapeseed oil.
  2. Melt the chocolate with the oil in a saucepan very gently. Mix together.
  3. Add the beetroot to your food processor and blitz to a paste then add in the chocolate, and oil and eggs.
  4. Blitz again to combine.
  5. Finally add in the sugar, almonds, cacao, baking powder and salt and whiz again until you get a batter.
  6. Fold in the walnuts.
  7. Pour the batter into the tray and smooth down. Bake for 30 minutes then rest for 10 minutes to cool down before slicing.