Recipe: Rosemary’s Sweet Beet Brownies

Created by Rosemary Shrager in collaboration with Numan, these rich, fudgy beetroot brownies use natural sweetness and deep cocoa flavour to deliver a dessert that feels indulgent, satisfying, and beautifully balanced.

Beetroot brownies: chocolatey, soft, and surprisingly wholesome

Beetroot brings moisture, colour, and a gentle natural sweetness to these brownies. You won’t taste the beetroot itself, just the softness and richness it creates. Combined with cocoa, honey, and butter, the result is a brownie that feels indulgent, comforting, and very much like a proper treat.

They’re perfect for baking ahead, slicing up, and having with a coffee when you want something sweet that’s actually satisfying.

Why they work for fullness and cravings

Beetroot: Adds moisture and fibre, helping you feel satisfied.

Eggs and butter: Provide fat and protein, which slow digestion and make treats more filling.¹

Cocoa: Deep chocolate flavour means you don’t need as much sugar to feel satisfied.

Beetroot Brownies

Makes 8

Ingredients

• 150g cooked beetroot, pureed (start with 200g approx in weight)

• 2 large eggs or 3 medium, whisked well

• 120g plain flour

• 100g stevia caster

• 60g unsalted butter

• 80g honey

• 70g cocoa powder

• 1 teaspoon baking powder

• 2 teaspoons vanilla paste

• 1 tablespoon of milk to loosen if necessary

To serve

• 1 tablespoon cocoa powder

Method

1. First, purée the beetroot, pass it through a fine sieve, and weigh out 150g. You will need exactly 150g for this recipe.

2. Place the beetroot purée and butter in a saucepan. Gently melt the butter over a low heat, then remove from the heat, add the honey, and whisk well. Leave to cool.

3. In a separate bowl, combine the flour, baking powder, stevia, and cocoa powder. Mix thoroughly to remove any lumps.

4. Add the whisked eggs and vanilla paste to the cooled beetroot mixture.

5. Fold this into the dry ingredients until fully combined. Add the milk, if needed, to create a droppable, cake-batter consistency.

6. Line a 21 × 16cm dish (or a similar-sized baking dish) with greaseproof paper. Pour in the mixture and bake in a preheated oven at 160°C fan for 35 minutes. Remove and allow to cool in the tin.

7. Once cool, dust with the cocoa powder and cut into 8 pieces.

To serve

Serve these brownies slightly warm, when the centre is still soft and rich. Place a square on a plate, dusted lightly with cocoa, and add a spoon of thick Greek yoghurt or softly whipped cream on the side. 

Total energy values per 82g serving:

• Calories: 256 kcal

• Fat: 9.8g

• Of which saturates: 5.5g

• Carbohydrates: 34g

• Of which sugars: 11g

• Fibre: 3.8g

• Protein:6.1g

• Salt: 0.25g

References 

1. Samra RA. Fats and satiety. In: Fat Detection: Taste, Texture, and Post Ingestive Effects. Boca Raton (FL): CRC Press/Taylor & Francis; 2010.