Easy & Delicious Jamie Oliver Beetroot Brownies Recipe

Beetroot brownies transform the classic dessert into a surprisingly delightful treat that challenges everything you know about chocolate confections.

Rich, moist, and secretly nutritious, these brownies pack a powerful flavor punch that defies traditional expectations.

Dark chocolate melds seamlessly with earthy beetroot, creating a sophisticated dessert that feels both indulgent and smart.

The unexpected ingredient brings a deep, luxurious color and incredible moisture to the classic brownie formula.

Nutrients sneak into each decadent bite, making this dessert a clever way to enjoy something sweet while nourishing your body.

Bakers seeking a creative twist on traditional chocolate treats will find this recipe both intriguing and satisfying.

The magic happens when unexpected ingredients dance together, promising a dessert that delights and surprises: get ready to revolutionize your baking game!

How to Make Jamie Oliver Beetroot Brownies

Step 1: Prepare the Oven and Baking Tin

Preheat the oven to 350°F (180°C). Grease a 7×9.5-inch baking tin and line it with parchment paper, ensuring the paper extends over the sides for easy removal.

Step 2: Melt Chocolate and Butter

Combine butter and chocolate in a microwave-safe bowl. Melt using 30-second intervals, stirring between each burst. Alternatively, use a low-heat saucepan. Allow the mixture to cool slightly.

Step 3: Blend Beetroot

Chop beetroot into small pieces and process in a food processor until smooth and creamy. Set aside.

Step 4: Mix Eggs and Sugar

In a large mixing bowl, whisk eggs and sugar together until well combined and slightly lighter in color.

Step 5: Incorporate Melted Chocolate

Gradually add the cooled melted chocolate to the egg mixture, stirring carefully to prevent cooking the eggs.

Step 6: Add Dry Ingredients

Sift flour and salt into the bowl. Gently fold into the mixture until just combined.

Step 7: Fold in Beetroot

Carefully fold in the blended beetroot, being careful not to overmix. The batter will have a slightly runny consistency.

Step 8: Bake the Brownies

• 35-40 minutes for fudgy brownies
• 50 minutes for cake-like brownies

Test doneness by inserting a toothpick into the center.

Step 9: Cool and Serve

Allow brownies to cool in the tin for 10 minutes. Use the parchment paper to lift them out and transfer to a wire rack for complete cooling.

Chef’s Tips for Perfect Beetroot Brownies by Jamie Oliver

• Savor Moisture Magic: Pat blended beetroot thoroughly with paper towels to eliminate excess liquid, guaranteeing a dense, decadent brownie texture.
• Select Chocolate Wisely: Pick dark chocolate containing 70% cocoa or higher for a robust, complex flavor profile that elevates the entire dessert.
• Control Temperature Carefully: Let melted chocolate cool slightly before combining with eggs, preventing unexpected scrambling and maintaining smooth consistency.
• Fold Ingredients Gently: Use delicate mixing techniques to preserve air pockets, creating a lighter, more tender brownie structure.
• Roast Beetroot Brilliantly: Caramelize fresh beetroots before blending to concentrate natural sweetness and introduce deeper earthy notes into the brownies.

Safekeeping Jamie Oliver Beetroot Brownies

• Freezer Magic: Wrap brownies individually in plastic wrap, then store in a freezer-safe container. Frozen brownies preserve their decadent texture and rich flavor for up to 3 months, offering a delightful treat anytime you crave a sweet indulgence.
• Fridge Fresh: Place brownies in an airtight container, layering between parchment paper to prevent sticking. Refrigerated brownies stay moist and delectable for 5 days, ensuring you can savor every chocolatey bite without compromising quality.
• Flavor Guard: Keep brownies away from strong-smelling foods in the refrigerator. Brownies easily absorb surrounding aromas, so isolate them to maintain their original beetroot-chocolate essence and prevent unwanted taste contamination.

Flavor Variations on Jamie Oliver Beetroot Brownies

• Chocolate Cherry Beetroot Brownies: Add chopped cherries to the batter for a fruity kick. The tartness of cherries complements the earthy beetroot and rich chocolate perfectly.
• Nutty Beetroot Brownie Bars: Sprinkle chopped walnuts or pecans on top before baking. The nuts add a delightful crunch and extra protein to the already nutritious brownies.
• Spiced Beetroot Chocolate Squares: Mix in a pinch of cinnamon and a dash of cayenne pepper for a warm, slightly spicy undertone. These spices enhance the chocolate's depth and create a complex flavor profile.
• Vegan Beetroot Brownie Bites: Replace eggs with flax eggs and use dairy-free chocolate. Swap butter with coconut oil for a plant-based version that's just as moist and decadent.

Looking Back at Jamie Oliver Beetroot Brownies

Jamie Oliver’s beetroot brownies showcase culinary magic where unexpected ingredients create extraordinary dessert experiences.

Rich chocolate mingles with earthy beetroot, producing unexpectedly luxurious results.

Nutrition meets indulgence through this clever recipe’s creative approach.

Baker’s skill transforms simple ingredients into magical chocolate treats.

Complex flavor profiles emerge from humble components blended with precision.

Chocolate lovers and health enthusiasts will discover pure delight in these remarkable brownies – so grab your mixing bowl, share this recipe with friends, inspire kitchen creativity, and let deliciousness reign supreme!

Why Jamie Oliver’s Beetroot Brownies Are a Unique Treat

• Unexpected Veggie Twist: Beetroot brings a surprising, sneaky nutrition boost to classic brownies, adding natural sweetness and moisture without overwhelming the chocolate flavor.
• Foolproof Fudgy Texture: These brownies deliver an incredibly rich, moist consistency that's both decadent and light, with a perfect balance between cake-like and ultra-gooey brownie styles.
• Quick and Simple Technique: The recipe offers an easy one-bowl method that even beginner bakers can master, requiring minimal cooking skills and basic kitchen equipment while producing impressive results.
• Healthier Dessert Hack: By incorporating beetroot, this recipe secretly adds extra nutrients and natural sweetness, making it a guilt-free treat that feels indulgent but provides a nutritional upgrade from traditional brownies.

All the Essentials for Jamie Oliver Beetroot Brownies

• Butter, Chocolate: Rich, smooth base that provides deep flavor and moistness. Dark or milk chocolate works well, choose high-quality chocolate for best results.
• Eggs: Binding agent that helps create structure and adds richness to the brownies.
• Sugar: Sweetens the brownies and helps create a soft, tender texture.

• Flour: Provides structure and helps bind the ingredients together. All-purpose flour is recommended.
• Salt: Enhances overall flavor and balances the sweetness of the brownies.

• Beetroot: Natural sweetener that adds moisture, vibrant color, and subtle earthiness. Fresh beetroot works best, choose firm and deep-colored roots. Blending creates smooth texture and ensures even distribution throughout the batter.

Jamie Oliver Beetroot Brownies Recipe

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4.6 from 31 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Beetroot brownies blend earthy sweetness with rich chocolate in a surprisingly delightful dessert. Jamie Oliver’s clever recipe infuses classic brownies with unexpected veggie goodness, creating a moist, indulgent treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 250 grams (8.8 ounces) dark chocolate
• 250 grams (8.8 ounces) cooked beetroot
• 250 grams (8.8 ounces) unsalted butter
• 3 eggs
• 250 grams (1 ¼ cups) white sugar

Flour and Seasoning:

• 150 grams (1 cup) self-raising flour
• 1/8 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (180°C) and prepare a 7×9.5-inch (18×24 centimeters) baking tin by greasing it and lining with parchment paper, ensuring the paper extends over the sides for easy removal.
2. Create a double boiler or use the microwave to gently melt unsalted butter and dark chocolate together, stirring frequently until smooth. Allow the mixture to cool slightly to prevent scrambling the eggs.
3. Process fresh beetroot in a food processor until achieving a completely smooth, puréed consistency. Set the vibrant crimson purée aside.
4. Whisk eggs and granulated sugar in a large mixing bowl until the mixture becomes pale and increases slightly in volume, creating a light, airy texture.
5. Gradually incorporate the cooled chocolate mixture into the egg mixture, stirring continuously to prevent temperature shock and ensure even blending.
6. Sift all-purpose flour and salt directly into the wet ingredients, using a gentle folding technique to combine without deflating the mixture.
7. Introduce the beetroot purée into the batter, folding carefully until just incorporated. The mixture will appear slightly loose and have a soft, spreadable consistency.
8. Transfer the batter to the prepared baking tin, spreading it evenly with a spatula to ensure uniform baking.
9. Bake in the preheated oven for 35-50 minutes, depending on desired texture. Test for doneness by inserting a toothpick – it should emerge with a few moist crumbs.
10. Allow the brownies to cool in the tin for 10 minutes, then carefully lift out using the parchment paper overhang and transfer to a wire rack for complete cooling.

Notes

• Sneak nutrient-packed vegetables into a decadent dessert that surprises and delights chocolate enthusiasts.
• Dark chocolate with 70% cocoa creates a rich, complex flavor that elevates the entire brownie experience.
• Grated beetroots vanish during baking, leaving behind incredible moisture and a luxurious fudgy texture.
• Gluten-free flour options make these brownies accessible for various dietary needs without sacrificing taste.
• Freezing individual portions provides a quick chocolate fix or unexpected treat for spontaneous guests.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Uk

Nutrition

• Serving Size: 12
• Calories: 361 kcal
• Sugar: 22 g
• Sodium: 16 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 63 mg