Waitrose and Partners
Chocolate, beetroot & pistachio brownies

Chocolate, beetroot & pistachio brownies

Serve cold, or just-warm as dessert with a scoop of vanilla ice cream.

5 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • PlusPreparation time 15 minutes + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g Cooks’ Ingredients Belgian Dark Chocolate
  • 100g unsalted butter, diced, plus a little extra for greasing
  • 50g cocoa powder, plus extra for dusting
  • 120g plain flour
  • 1 tsp baking powder
  • ¼ tsp fine salt
  • 330g pouch Fresh Beetroot
  • 3 British Blacktail Free Range Large Eggs
  • 225g light brown muscovado sugar
  • 50g pistachio kernels, roughly chopped
  • 1 pinch sea salt flakes (optional)
  • 2 scoops vanilla ice cream, to serve (optional)


  1. Preheat the oven to 180ºC, gas mark 4. Place the chocolate and butter in a heatproof bowl, set over a pan of simmering water and heat, stirring occasionally, until melted. Remove and set aside to cool for 5 minutes.

  2. Grease a 20x27cm baking tin, then line it with baking parchment. Combine the cocoa, flour, baking powder and salt in a bowl. Blend the beetroot in a blender or food processor until smooth or finely chopped. Pour in the melted chocolate mix and blend some more until smooth.

  3. In a separate bowl, beat the eggs and sugar together using an electric hand mixer, until doubled in volume. Stir in the chocolate and beetroot mixture. Using a large metal spoon, fold in the dry ingredients.

  4. Pour the batter into the prepared tin and spread out using a palette knife. Scatter with pistachios and the sea salt flakes, if using, then bake for 25-30 minutes, until set to the touch but still gooey inside. Cool on a wire rack before cutting into 12 pieces. Serve warm with ice cream, if liked.


Typical values per item when made using specific products in recipe


1,358kJ/ 325kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating