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This brownie recipe is a rich, chocolatey and oh so delicious. Adding beetroot gives the brownie an earthy depth of flavour. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. I have chosen to use white sugar in this recipe. Sugar substitutes can be expensive and don't aways cut the mustard when it comes to taste and after all these are a treat to relish and enjoy!


  • 250g dark chocolate 70% 

  • 3 medium organic eggs

  • 150g spelt flour

  • 250g unsalted butter

  • 200g sugar

  • 250g cooked grated beetroot

  • pinch of sea salt.


Preheat the oven to gas mark 4.

  1. Roughly chop the butter and chocolate and place in a heat proof bowl. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate/butter to melt,

  2. In another bowl, whisk the eggs until light and frothy. Add the sugar and whisk well.

  3. Slowly poor the chocolate mix into the egg mixture.

  4. Sift the flour and salt into the mix and stir well.

  5. Lastly fold in the beetroot into the mix, but do not over mix.

  6. Pour into a lined baking tray 25cmx25cm. Bake for 25-30 mins.


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