Who doesn’t like a nice warm Chocolate Brownies? Enjoy this delicious vegan dessert with a beetroot twist served with a nice scoop or two of dairy free ice cream. With thanks to the super team at Vegetarian for Life for this gorgeous recipe.


350g raw beetroot (after peeling) 

125g (*vegan) dark chocolate cut into pieces/chocolate chips

100g (*non-dairy) margarine 

170g caster sugar

egg replacer – for 3 “eggs” (such as No Egg)

1 tsp vanilla extract

150g plain flour

1 tsp bicarbonate of soda

25g cocoa powder 

1.If using raw beetroot, peel and chop into chunks. Place in a microwave-safe dish with 3 tbsp water. Cover and cook for 12 minutes on full power or until soft. If using vacuum-packed beetroot then remove from packet and drain. 

2 Preheat oven to 180°C/350°F/gas mark 4. Line and grease a 20cm (8-inch) square cake tin. 

3 In a large bowl add 100g dark chocolate and margarine. If using fresh beetroot, add to this mixture straight from the microwave when hot then blend until smooth. If using vacuum-packed beetroot, in 10 second bursts melt the chocolate and margarine in a microwave-safe bowl until soft. Add the beetroot and blend until smooth. 

4 Place the sugar, eggs/No Egg, and vanilla into a large bowl. Whisk until fluffy then spoon into the beetroot mixture. 

5 Sift in the flour, bicarb and cocoa powder and mix until smooth. 

6 Pour into the prepared tin and sprinkle the remaining chocolate on top. Place in the centre of the preheated oven and bake for 30 minutes. 

7 If the brownie is still too soft then cover with foil and continue to bake for a further 10 minutes. Because this is a brownie recipe it will be very moist and sticky.

The mixture keeps well wrapped in cling film and chilled in a fridge for up to a week in an airtight container. Serve with oat cream or ice cream. 

Meal Type: Dessert

Serves: 8 

For more delicious recipes from Vegetarian For Life please click here