Moist Beetroot Blondies with Almond Flakes aka White Chocolate Brownies

Our beetroot brownies with coconut turned out to be big hit among kids and readers as well so we decided to experiment a bit more with beets.

And that is how the beetroot brownies were born… delicious, moist and topped with crunchy almonds.

healthy blondies recipe


  • 200 g unsalted butter (melted)
  • 300 g white chocolate (broken into pieces)
  • 200 g cooked beetroot (drained, grated)
  • 1¼ cup golden caster sugar
  • 1 cup plain flour
  • 1 cup almond flakes
  • 1 tsp baking powder
  • 3 – 4 eggs (egg whites separated)

blondies brownies healthy recipe with beets beetroots


  • 1 large baking tray, at least 3 cm high (special, perfectly rectangular brownie tray would be the best)
  • whisk
  • stand mixer
  • baking paper
  • double boiler (small pot for water and metal bowl / curry dish over it)
  • wooden skewer to test if brownies are ready
  • silicone pastry brush
  • aluminium foil


  1. Preheat oven to 180°C (356°F).
  2. Melt the butter either in a small saucepan or in a microwave.
  3. Using a bit of melted butter and silicone brush grease baking tins and line them with baking paper, grease some more.
  4. In a double boiler melt chocolate, let it cool down a little bit.
  5. Whisk the egg whites.
  6. In a mixer bowl combine flour, sugar, baking powder, egg yolks and egg whites.
  7. Gradually add also cooled down a bit butter and chocolate and turn on the mixer.
  8. In the last moment fold in also beets and half of the almonds and mix a bit longer.
  9. Pour the batter into baking tin.
  10. Sprinkle with the rest of almonds.
  11. Bake for about 25 – 30 minutes or until skewer comes out almost clean.
  12. Half way you may need to cover the trays with aluminium foil to prevent almond flakes from burning.
  13. Let the blondies to cool down completely before cutting into squares.

Makes about 23 – 25 small portions.


If you are looking for more blondie recipes, check out: White Chocolate Brownies from Full To The Brum, Lemon Blondies from The Petite Cook, Vanilla Apricot Almond Blondie Bites from Family Friends Food, Raspberry and White Chocolate Blondies from Tin & Thyme or Gluten Free Blackberry Blondies from Maison Cupcake.

I’m submitting this recipe to Helen’s from Fuss Free Flavours and Michelle’s from Utterly Scrummy #ExtraVeg challenge hosted this month by Helen.

recipes using extra hidden veggies vegetables

DISCLOSURE: This post contains some affiliated links.

Your thoughts…

  1. These look and sound amazing! The flaked almonds remind me of bakewell tart!

  2. I know, almonds and cherries! It looks a bit similar thanks to the beetroot ;)

  3. Ooh these sound lush. I’ve made plenty of beetroot brownies, but never blondies and now I’m very taken with the idea. Thanks for including a link to my raspberry blondies.

  4. Beetroot blondies? That s absolutely genius!! Can’t wait to try them! Thanks for sharing my blondies :)

  5. I wasn’t sure if it would work but I’m glad we tried…. my girls love those blondies.

  6. I’ve never had much success with beetroot in cakes but these look so delicious I might have to have another go! Thanks for linking to my blondie bites too :-)
    H x.

  7. I was thinking of bakewell tart as well! These sound incredible. I love bakes with beetroot in them but it’s usually paired with dark or milk chocolate. I love the sound of these. #extraveg

  8. These look amazing Margot and I will certainly be trying them. Thanks for sending them into #extraveg

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