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Beetroot & cinnamon brownies

Beetroot & cinnamon brownies


Earthy beetroot works well with the dark chocolate and warming spices in this easy brownie recipe

  • Feeds 16 Feeds 16
  • Ready in 35 minutes

Each serving contains

  • Energy
    617kj 148kcal
  • Fat
    High 14%
  • Saturates
    Med 12%
  • Sugar
    Med 4%
  • Salt
    Med 5%

% of adult’s reference intake | Carbohydrates per serving : 11g


  • 250g pack Co-op British cooked beetroot, chopped
  • 100g Co-op soft pitted dates, chopped
  • 3 large Co-op British free range eggs
  • 100ml Co-op vegetable oil
  • 50g Fairtrade cocoa powder
  • 100g Co-op self raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 50g Co-op Irresistible 70% cocoa dark chocolate, chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a 20cm-square cake tin with greaseproof paper
  3. Put the beetroot and dates in a food processor and whizz into a purée, scraping down the sides as you go
  4. Add the eggs and vegetable oil, then pulse to combine
  5. Add the remaining ingredients, except the chocolate, and whizz well to combine
  6. Pour into the tin and scatter over the chocolate
  7. Bake for 20 mins, then leave to cool in the tin
  8. Cut into 16 squares to serve

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