Beetroot Slice
Rich, moist, and irresistibly luscious, this Beetroot Slice is a dessert like no other! Combining the earthy sweetness of freshly grated beetroot with the decadence of dark chocolate, this recipe delivers a fudgy texture reminiscent of brownies but with an added nutrient-packed twist. Perfectly balanced by hints of vanilla and the slight crunch of brown sugar, each bite offers layers of flavor that will surprise and delight. The quick prep (just 20 minutes!) and straightforward steps make it ideal for bakers of all levels looking to whip up a show-stopping treat. Whether you’re indulging in a sweet snack or impressing guests, this chocolate beetroot slice is a unique, wholesome twist on classic desserts—plus, it’s the perfect make-ahead dish that stays moist for days. Keep your dessert game elevated with this crowd-pleaser that’s as stunning as it is simple!
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Recipe Information
Ingredients
- 250 grams beetroot
- 200 grams all-purpose flour
- 150 grams unsalted butter
- 200 grams brown sugar
- 3 large eggs
- 200 grams dark chocolate
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F). Line a 9x13 inch baking pan with parchment paper and set aside.
Peel the beetroot and grate it finely using a grater or a food processor.
Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, brown sugar, and vanilla extract until light and fluffy.
Stir in the melted chocolate and butter mixture until well combined.
In a separate bowl, mix the flour, baking powder, and salt.
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Gently fold in the grated beetroot until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the beetroot slice to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice into squares and serve. Store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 241 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
