Chocolate, beetroot & pistachio brownies
Waitrose and Partners

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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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












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Overall rating (5/5)

5 out of 5 stars1 rating