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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

beetroot brownies

Beetroot brownies sound crazy but they are awesome. Trust me.

beetroot brownies



3 raw beetroots

100g unsalted butter

100g plain chocolate

1 teaspoon of vanilla extract

250 light muscovado sugar

3 eggs

100g plain flour

50g cocoa powder

50g ground almonds

Handful of roughly chopped hazelnuts

Icing sugar


1. Chop the beets into quarters and place in a saucepan. Cover with water and bring to the boil, simmering for 25 minutes until tender. Discard the cooking water.

2. Place the tender beets into your food processor. Break the chocolate into chunks and chop the butter into cubes. Add to the food processor – the heat from the beetroots will melt the chocolate and butter while you whizz the lot into a smooth paste.

3. Sieve the flour into a large mixing bowl. Mix in the cocoa, ground almonds and chopped hazelnuts.

4. Place the vanilla extract, muscovado sugar and eggs into a second large mixing bowl. Use an electric whisk to beat until lovely and frothy.

5. Add the beetroot and chocolate mix into the sugar and butter mixture. Stir lightly until well-combined.

6. Combine the beetroot mixture to the flour, mixing lightly until well-combined.

7. Pour the batter into a 20cm x 30cm baking dish lined with parchment paper. Cook for 25 minutes at 180c/160c/Gas Mark 4 until risen and cooked through.

8. Allow to cool completely in the tin before cutting into squares. Serve with a dusting of icing sugar.

This recipe first appeared in Insider Magazine in The Irish Independent on August 28th

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