When it comes to Nigella Lawson, the queen of comfort food, there’s an almost magical way she makes every recipe feel like a warm hug. Her style of cooking is all about indulgence, simplicity, and giving us a way to experience luxury in the most accessible way. Among her vast repertoire of recipes, there’s one that stands out as unexpectedly delicious and surprisingly healthy: her beetroot brownies.
I first stumbled upon the recipe while looking for ways to sneak more vegetables into my diet (a challenge I’m sure many of us have faced). The idea of using beets in a brownie seemed odd at first – after all, beets are earthy, and brownies are meant to be rich and chocolatey, right? But the idea of a vegetable-based dessert intrigued me, and I couldn’t help but try it. What I discovered was a rich, moist, and indulgent treat that not only tasted incredible but also gave me a little bit of peace of mind knowing I was consuming something nutritious without compromising on flavor.
Nigella Lawson’s Beetroot Brownies Recipe
This recipe is an example of Nigella’s brilliance-transforming what could be a fairly typical chocolate brownie into something with unexpected depth and complexity. The key to making these beetroot brownies work is balancing the earthy flavor of the beets with the sweetness of the chocolate. The beets add moisture and a certain richness that makes these brownies less dense than traditional ones but still perfectly indulgent.
The most magical part? The beets don’t shout at you from the first bite. Instead, they offer a subtle hint that keeps you coming back for more, making the brownies feel almost like a decadent secret. Plus, it’s a clever way to get more veg into your day without even realizing it.
Ingredient List
Here’s where Nigella’s genius truly shines. The ingredients for beetroot brownies are simple yet versatile, making them incredibly easy to whip up. The combination of chocolate, beets, and a handful of pantry staples means this is a recipe you could throw together without a special trip to the store. Here’s what you’ll need:
- 3 medium-sized beetroots (about 300g, peeled and grated)
- 200g dark chocolate (the richer, the better – ideally around 70% cocoa)
- 175g caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g ground almonds (or you can use plain flour if you’re not worried about gluten)
- ½ tsp baking powder
- A pinch of salt
- 100g unsalted butter (or you can use olive oil for a twist)
- Optional: 100g chopped dark chocolate or chocolate chips (if you’re really craving chocolate!)
The magic of this recipe lies in the simplicity. No flour and only the most basic of pantry staples. The almonds give a lovely richness that makes these brownies naturally gluten-free. And that dark chocolate? It melts into the batter and takes the flavor to another level.
How To Make Nigella Lawson’s Beetroot Brownies?
Here’s the step-by-step breakdown of how to create this chocolatey, beetroot-infused wonder:
- Prepare the Beets: Start by peeling and grating the beetroots. It’s a bit of work, but you’ll be rewarded. Once grated, set them aside. You can even prep them a day in advance if you’re feeling organized, as they store well in the fridge.
- Melt the Chocolate: Chop the dark chocolate into pieces and melt it with the butter. You can do this over a double boiler (which is fancy for placing a bowl over simmering water) or in the microwave in short bursts, stirring in between. Once it’s smooth and glossy, let it cool slightly.
- Whisk the Eggs & Sugar: In a separate bowl, whisk the eggs and sugar together until pale and slightly frothy. This step adds a nice airiness to the batter that balances the density of the beets.
- Add the Vanilla & Chocolate: Stir the vanilla extract into the egg mixture, then gently fold in the melted chocolate and butter. This creates that luscious, silky base that makes the brownies so irresistible.
- Combine the Dry Ingredients: In another bowl, mix the ground almonds, baking powder, and salt. Then, fold these dry ingredients into the wet mixture. It’s all about gentle folding so you don’t knock the air out of your batter.
- Add the Beets: Now, the fun part. Stir in the grated beets. They’ll disappear into the batter, but you’ll still get all that moisture and sweetness in the final product. If you’re feeling extra decadent, you can fold in some chopped chocolate here too.
- Bake: Pour the batter into a greased or lined baking tin (around 8×8 inches). Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes. You’ll know they’re done when a skewer or toothpick inserted comes out with only a few moist crumbs clinging to it. The edges should look set, but the center will still have a little wiggle.
- Cool & Serve: Let the brownies cool in the tin, then slice them into generous squares. Trust me, they’re better when they’ve had time to rest, allowing the flavors to fully develop. Plus, they firm up beautifully, making them easier to cut.
Things I Learned
Making these beetroot brownies was a revelation, and I learned a few things along the way that I think are worth sharing:
- Beets Don’t Overwhelm: I was worried that the earthy flavor of the beets might be too much, but they act more like a secret ingredient. They make the brownies incredibly moist without overpowering the chocolate flavor.
- Ground Almonds Are Key: Using ground almonds instead of flour might sound strange at first, but it gives the brownies an almost fudgy, dense texture. It also means the brownies are naturally gluten-free, which was a pleasant surprise.
- Let Them Rest: The brownies improve with time. I learned that leaving them to cool completely (or even overnight) deepens the flavor. The chocolate intensifies, and the beetroot’s sweetness becomes more pronounced.
- Perfect for Gifting: These brownies are great for sharing. I baked a batch to bring to a friend’s house, and they disappeared within minutes. The best part is that no one could guess the secret ingredient!