Beet Brownies

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I love snacking on these beet brownies made with beetroot, cocoa powder, and vegan chocolate chips. They bake in 45 minutes and turn out rich and fudgy, a texture that beats any traditional dark chocolate brownie. I like that they use basic ingredients, work well as a vegan dessert and can easily be made gluten-free.

Even when my kids “think” they do not like beets, they always love this healthy brownie recipe. I never expected beetroot to work in brownies, but these chocolate beet brownies changed my mind and my family’s, just like my Beetroot And Feta Salad at dinner, which is slightly sweet, slightly salty, and totally satisfying.

I created this chocolate beet brownie recipe to use beets as a nutrient-dense base. These brownies pack fiber, vitamins, and antioxidants from the beets, with tahini and vegan chocolate chips adding protein and healthy fats. I was inspired by how much we enjoy beet drinks like my Pink Beetroot Latte and wanted a dessert that is wholesome, chocolatey, and ready in no time.

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🥘 Ingredients

These are the ingredients I use to bake these delicious beet brownies.

Beetroot: I use roasted and diced red beets, not raw, to give these brownies a moist texture and add extra nutrients to this sweet treat.

Apple Sauce: I add unsweetened applesauce for moisture and natural sweetness without extra sugar.

Tahini: Tahini adds a subtle nutty flavor that pairs well with the dark chocolate.

Oat Milk: I use unsweetened plant milk in both the brownie and frosting to keep it creamy.

All-Purpose Flour and Whole Wheat Flour: I mix whole wheat and all-purpose flour to get nutrition from the wheat and lightness from the all-purpose flour. This keeps the brownies tender but still wholesome.

Unsweetened Dark Cocoa Powder: I use 100% cocoa for a rich chocolate flavor in the brownies and frosting.

Baking Powder and Baking Soda: These help the brownies rise, stay tender, and balance the acidity from the beets and cocoa.

Coconut Sugar: I use coconut sugar for gentle sweetness, or date sugar from Medjool dates as an alternative.

Vegan Chocolate Chips: I fold in chocolate chips to boost the chocolate flavor, but I leave them out if I want a milder brownie.

Avocado: I use avocado in the frosting for a creamy, smooth texture that holds up well on the brownies.

Maple Syrup: I add maple syrup to the frosting for natural sweetness and extra moisture.

🔪 How To Make

Making this beet brownie recipe is pretty easy if you follow my steps directions below:

Preheat Oven, Blend Wet Ingredients: I preheat the oven to 350 degrees F / 180 C and line an 8 by 8 square baking dish with parchment paper. I add the cooked beets, applesauce, tahini, and oat milk to a high-speed food processor and blend until smooth.

Mix Remaining Ingredients: In a large mixing bowl, I whisk together the remaining dry ingredients, leaving out the chocolate chips for now.

Combine Ingredients: I pour the beet mixture into the dry ingredients and stir until it is well combined. Then I fold in the chocolate chips gently so they are evenly distributed.

Add Brownie Batter To Baking Dish: I pour the chocolate mixture into the prepared baking dish and bake it in the preheated oven for 20 to 25 minutes. The top will be slightly cracked while the inside stays gooey.

Cool: I let the brownie cool completely in the pan before removing it.

Prepare The Frosting: While the brownies are cooling, I add all the frosting ingredients to a high-speed food processor or blender and blend until smooth and fluffy.

Frost Brownies and Serve: I spread the frosting over the cooled brownies and slice them into 16 pieces. I serve them at room temperature or warm individual slices in the microwave.

📖 Variations

I love experimenting with this beet brownie recipe and trying different flavors and textures to keep it interesting and satisfying.

Walnut Crunch: I stir in 1/2 cup chopped walnuts for extra texture and richness. The nuts balance the soft brownie center and add a light crunch.

Orange Cocoa: I add 1 teaspoon orange zest to the batter for a subtle citrus note. It pairs well with the chocolate and keeps the brownies tasting fresh.

Berry Swirl: I swirl in 1/3 cup mashed raspberries before baking. The berries add gentle sweetness and a slight tart contrast.

🍽 Serving Suggestions

I like serving these beet brownies on their own as a simple treat, but they also pair well with my chocolate banana ice cream and a simple chocolate strawberry smoothie. The cold, creamy texture balances the rich brownies, while the fresh fruit keeps the plate light and not overly sweet.

For gatherings, I pair them with tofu chocolate mousse and a mocha latte. The mousse adds a smooth chocolate layer without extra baking, and the latte brings a warm, lightly bitter contrast that balances the sweetness of the brownies.

🧊 Storage Directions

Refrigerating: I let the beet brownies cool completely, then store them in an airtight container in the fridge. They keep well for up to 5 days without drying out.

Freezing:  I don’t recommend freezing this recipe as the frosting will not defrost 

Reheating: I reheat refrigerated brownies in the microwave for about 15 to 20 seconds. 

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