Photo of Chocolate & orange beetroot brownies by WW

Chocolate & orange beetroot brownies

Total Time
50 min
15 min
35 min
Fancy the fudgy squidginess that is the classic chocolate brownie? Try this healthier version, in which butter and sugar are replaced by the moisture and natural sweetness of dates, orange juice and beetroot


Calorie controlled cooking spray

4 spray(s)

Dates, dried

200 g, soft pitted

Unsweetened Orange Juice

150 ml


100 g, cooked, chopped

Vanilla Extract

2 teaspoon(s), level

Dark Chocolate

50 g, melted

Egg, whole, raw

3 medium, raw, beaten

Plain White Flour

150 g

Cocoa Powder

2 tablespoon(s), level

Baking powder

1 teaspoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square tin with the cooking spray and line with baking paper.
  2. Put the dates into a pan with the orange juice. Bring to a gentle simmer and cook, covered, for 5 minutes. Pour into a food processor with the cooked beetroot and vanillaextract, and whizz to a smooth purée. Pour into a bowl, add the melted chocolate and mix well.
  3. Stir the eggs into the mixture, then sieve the flour, cocoa and baking powder into the bowl and gently fold through. Pour into the lined tin and cook for 30 minutes until risen and a skewer inserted into the brownie comes out clean. Leave to cool in the tin then cut into 9 squares.