Brownie ingredients:

  • 150g pitted medjool dates 
  • 250g cooked beetroot chopped into small chunks
  • 2 large eggs
  • 50g melted butter (or sub for coconut oil for dairy free version) 
  • 1 teaspoon vanilla extract 
  • 40g cocoa powder unsweetened
  • 175g ground almonds
  • 1 sachet Bimuno
  • 1/2 tsp bicarbonate of soda
  • Pinch sea salt

Cream cheese swirl ingredients:

  • 100g cream cheese (or sub for dairy free version)
  • 1/2 teaspoon vanilla extract
  • 2 tbsp maple syrup


  • Heat the oven to 180C (fan) and line a 20cm x 20cm or similar dimensions pan with parchment paper. Leave a little overhang on the sides.
  • Place the dates in a medium bowl and cover with boiling water. Allow to soak for 10-15 mins. Drain and add to a food processor with the chopped beetroot. Pulse to combine to get a thick puree. Use a spatula to stop and scrape a couple of times. 
  • Add the eggs, butter and vanilla extract and process again until fully combined.
  • Add the ground almonds, cocoa powder, Bimuno sachet, bicarb of soda and salt to the food processor and pulse to combine evenly. 
  • Using a spatula transfer the batter into the baking pan and spread evenly.
  • In a separate bowl lightly beat together the cream cheese swirl ingredients.
  • Drop in 12 evenly spaced teaspoons across the batter and using the sharp edge of a knife create a gentle swirl. 
  • Bake for 35-40 mins until the brownies are just set with a little wobble. Leave to cool completely in the pan for 30 mins. Transfer using the overhang of the parchment paper to lift out onto a board. Leave a further 30 mins before cutting into squares.