Fudgey Cacao and Beetroot Brownie

30 March 2015 | Recipes
cacao and beetroot brownie

How the hell did we survive Easter before healthy chocolate treats?

I was never a ‘chocolate person’, but Easter was always a different story. I would start off tasting the ears of my sister’s chocolate bunny and a few bites of Dad’s rocky road and then before I knew it I’d polished off a Bertie Beetle show bag and half a box of cadbury favourites… just cos’ they were there.

But we don’t need to worry about that shiz anymore, because now we have chocolate treats like Cacao & Cardamom Bliss Balls, Hot Cross Chocolate Bliss Balls, Chocolate Thickshakes, and even though they’re not strictly chocolate, my Salted Carob Crunch (so good).

Well here’s another one to add to the healthy chocolate list…

The best bit about this brownie is not only does it have no nasties in it, it’s actually good for you. It’s dairy free, fructose free, gluten free, flourless and full of hidden veg.

Serve this up at Easter lunch and I promise Dad won’t even know you squeezed in all that healthy goodness.

Fudgey Cacao and Beetroot Brownie

cacao and beetroot browni

Makes 12 squares


  • 1 cup nut butter (I used cashew butter)
  • 1 egg
  • 1/2 cup rice malt syrup
  • 1/3 cup of raw cacao powder, plus extra for dusting
  • 2 teaspoons baking powder
  • 1 cup of grated beetroot (approx 1 medium beetroot)


  1. Preheat oven to 180°C. Grease and line a rectangular slice tin with baking paper.
  2. Combine all ingredients in a large bowl.
  3. Spoon mixture into a prepared tin. Bake for 35 minutes, or until a skewer inserted into the centre comes out clean.
  4. Dust with extra cacao.


Note: I have tested the recipe above several times. It works. If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Nut butter: If you’re allergic to nuts you can use tahini or coconut butter, although I haven’t tried with either.

Beetroot: Give it a go with zucchini or carrot.

Rice malt syrup: If you’re not concerned with fructose then replace with honey, maple syrup or coconut nectar.

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    1. Jordanna

      Katie, these really are so simple and so incredibly delicious. Let me know what you think if you try them. I had to go back and forth a bit to make sure they were perfectly fudgey.

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    These tasted great, but unfortunately did not resemble brownies in the slightest. We substituted malt syrup with honey and they did not harden and they were very wet. Tasted great, but sadly I think flour or something else was needed!

    1. Jordanna

      Hi Anji,

      I have made these several times and have not had an issue with them not cooking properly. Other than the substitution of rice malt syrup did you change anything else in the recipe? Did you insert a skewer in them to make sure they were cooked through before removing from the oven? Perhaps you just needed to cook them a little longer.

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    Jordy!! I made this today; it’s delicious! I MacGuyvered it a bit so that i didn’t have to go shopping, so used honey instead of RMS and made my own nut butter out of almonds, almond meal and butter (I think the IQS almond butter bark recommends that sub?)… it’s doesn’t hold together as well as i imagine yours does, but it’s deliciously gooey and has definitely hit the chocolate cravings on the head. I’ve just had to put the rest in the freezer so that i stop picking at the crumbs though! Thanks for a fab recipe x

  3. Avatar

    Thanks for this recipe! I used coconut butter and it worked well, very rich which is a good thing for portion control! I will be trying a few different versions with zucchini, nut butter etc I’m also curious to leave out the egg and baking powder and try a raw version!

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