We all deserve a treat every so often. Rich and velvety, this simple-to-make brownie has a fun pink twist with the addition of the JUX Beetroot.

Rehydrating the Beetroot adds not only vibrant colour but makes for a great crunchy topping when serving. Keep for an afternoon boost, or serve with cream for an indulgent pudding.

Makes about 18 brownies.


  • JUX Beetroot, 2 tablespoons and a pinch to serve
  • 3 medium eggs
  • 250g caster sugar
  • 250g unsalted butter
  • 300g (or 2 packets) dark chocolate, broken into pieces
  • Sea salt, a pinch


  1. Grease a medium-sized shallow baking tin and line with baking paper and heat the oven the 180 degrees
  2. Place the butter and 250g of the chocolate in a heatproof bowl. Place over a pan of boiling water, set aside and leave to melt slowly
  3. Chop the remaining chocolate and line the base of the tin
  4. Add the JUX Beetroot to a small bowl, and add 2 tablespoons of water
  5. Whisk the eggs and sugar together in a large bowl until combined
  6. Beat in the melted chocolate and butter until smooth 
  7. Add the salt to the flour, sift over the chocolate mixture and fold in
  8. Fold in the JUX Beetroot
  9. Pour the mixture into the tin and bake for 25-30 mins. Use a knife to make sure the brownies are done by inserting into the centre so they come out with a few moist crumbs
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