Your cart
translation missing: en.general.icons.close_alt Icon
Search Icon
Search Icon Close Circle Icon

Beetroot and Espresso Brownie by Little by Little Jewellery

Beetroot and Espresso Brownie by Little by Little Jewellery

As you may know already, food is our biggest inspiration here at Little by Little Jewellery and you will find all our collections have been inspired by the natural beauty found in everyday food.

So to mark the end of a what could have been a potentially already indulgent month with Valentine's day chocolate, we thought we would ask our co-founder Georgina to share a recipe with two of her favourite ingredients. 

BEETROOT & ESPRESSO BROWNIE

Chocolate. Now there’s a word that makes us sit up, take notice and resist urges to sing love songs at the top of our lungs. There can’t be many people that have a chocolate aversion, I’ve certainly never met one and I’m certainly not one of them. In fact, my very first ‘proper job’ was working at a fledgling chocolate company and I could not have been happier.

Such is its reputation; chocolate can cope with being the star of the proverbial dessert show. It is the edible canvas and our job, as the cook, is to add the colour. 

Beetroot is another favourite of mine. The extraordinary, unexpected pink that emerges from a dismal looking beet is a joy. The taste is bitter and sophisticated; an ideal partner to this chocolate romance. I’m presenting you with a luxurious, soft beetroot brownie with a hit of espresso.

MAKES 16 BROWNIES

PREP TIME - 20 MINUTES

COOK TIME – 45 MINUTES

200g raw beetroot, peeled  (approximately 2 medium)

250g 70% dark chocolate


2 heaped tsp. instant coffee granules

200g unsalted butter


400g caster sugar

4 medium eggs, beaten

50g cocoa powder

50g plain flour


Pinch of salt

You will also need a 20cm x 20cm x 4cm square tin

  1. Preheat the oven to 180C, fan 160C, gas 4. Line a 20cm x 20cm x 4cm shallow brownie tin with parchment paper.
  2. Prepare the beetroot by peeling and grating on the fine side of a box grater.
  3. Melt the chocolate, butter and coffee granules very gently in a large, heavy based saucepan over a low heat. Remove from the heat and stir in the chopped beetroot, caster sugar sugar and beaten eggs. Combine thoroughly before adding cocoa powder, plain flour and a pinch of salt to the mixture. Stir well.
  4. Pour into the prepared tin and bake for 30 minutes until just cooked, brownies are easy to over bake. The top should be dried to a paler brow, but the middle should still be dark and dense and gooey and only just firm. Allow to cool completely in tin before slicing, as it will continue to cook until cooled.

Hope you enjoy making, baking and eating this little treat -  And don't forget to share your baking treats with us on Instagram! 

Love Georgina xx