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These beet brownies are so decadent and chocolately, you won’t believe there are beets in the batter! In just 45 minutes with simple ingredients, this chocolate beetroot brownies recipe creates a texture that beats (no pun intended) any other traditional fudgy dark chocolate brownies.
Even if you don’t love beets, you will love this healthy brownie recipe. Beets may not be the main ingredient you think of when you think of brownies, but these chocolate beetroot brownies will change your mind. Have a second serving of this healthy beet brownie recipe and just call it an extra vegetable serving!
You might be skeptical that baking with beets does anything positive for brownies. But the amazing thing about beet puree is that it just adds moisture and depth of flavor, without giving any actual beet flavor!
These fudgy beet brownies have a place in the diet of anyone who wants to make some healthier choices and still enjoy decedent desserts whenever they feel like it.
This beet brownie recipe also happens to be vegan, and can easily be made gluten free, but you won’t be able to tell at all because they are both fudgy and cakey, and the decadent chocolate frosting just puts them over the top!
👩🏽🍳 Why This Recipe Works
- Can be made gluten-free
- A healthy alternative to regular brownies
- Easy sweet recipe
- Great way to sneak veggies into dessert!
- Perfect for chocolate cravings
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The ingredients for this vegan beet brownies recipe can be found in any grocery store and you may already have many of them in your kitchen. For detailed instructions and nutritional information, see the recipe card at the bottom of this post.
- Beetroot: You’ll want to use roasted and diced red beets, not fresh beets. This key ingredient will give these vegan brownies a moist texture and adds health benefits to this sweet treat.
- Apple Sauce: Unsweetened apple sauce is another ingredient that adds moisture to your brownies, and adds sweetness without needing added sugar.
- Tahini: Tahini gives these dark chocolate beet brownies a subtle nutty flavor.
- Oat Milk: Any plant milk can be used for this recipe, as long as it’s unsweetened. This will go in your brownie mix and frosting.
- All-Purpose Flour & Whole Wheat Flour: Mixing whole wheat flour and all-purpose flour is a good way to get the benefits of both. Whole wheat is healthier and makes these beetroot brownies more nutritious, while all-purpose flour gives your brownies lightness and lift. Whole wheat flour is more dense, so mixing it with all-purpose is beneficial for the texture of this beet dessert.
- Unsweetened Dark Cocoa Powder: Cocoa is made from 100% cocoa. It brings an intense chocolate flavor to these brownies and frosting in this recipe.
- Baking Powder & Baking Soda: Baking powder will help your brownies rise so they don’t come out flat and underwhelming. Using baking powder and baking soda together will help neutralize the acids in the recipe and add tenderness to your brownies.
- Coconut Sugar: Coconut sugar is subtly sweet like brown sugar and gives these healthy brownies the perfect sweetness in combination with the other ingredients. You can also use use date sugar (from Medjool Dates) instead of coconut sugar.
- Vegan Chocolate Chips: These take the chocolate flavor up a notch! You can always leave these out if you prefer a more mild chocolate brownie.
- Avocado: This ingredient is for your frosting and what a creamy, smooth, and delicious frosting this makes! You’ll be surprised by the finished product!
- Maple Syrup: Maple syrup is added as a sweetener in the frosting for this chocolate beets brownies recipe.
- Sugar Free Beetroot Brownies: You’ve got a few options here if you want to eliminate or reduce the sugar in this beetroot brownie recipe. For a lower sugar option, try cutting the amount of sugar and maple syrup by 1/3 or 1/2. For a sugar free option, replace the coconut sugar with monk fruit, and the maple syrup with a sugar free variety.
- Gluten Free Beetroot Brownies: Make these healthy beet brownies gluten-free by substituting the whole wheat flour and all-purpose flour and using gluten-free all-purpose flour.
Preheat Oven, Blend Wet Ingredients: Preheat the oven to 350 degrees F / 180 C. Line a 8×8 square baking dish with parchment paper, set aside. Add the cooked beets, apple sauce, tahini and oat milk to a high-speed food processor. Blend until smooth.
Mix Remaining Ingredients: In a separate large mixing bowl whisk together the remaining dry ingredients, except the chocolate chips.
Combine Ingredients: Pour the beet mixture into the dry ingredients and stir until well combined. Then, add in the chocolate chips and stir gently to combine.
Add Brownie Batter To Baking Dish: Pour the chocolate mixture into the prepared baking dish and bake in the preheated oven for 20-25 minutes. The brownie will be slightly cracked on top but still gooey on the inside.
Cool: Allow the brownie to cool completely in the tin before removing.
Prepare The Frosting: While the brownies cool, add all frosting ingredients to a high-speed food processor or blender and blend until smooth and fluffy.
Frost Brownies & Serve: Top the cooled brownies with frosting, and slice into 16 pieces. Serve at room temperature or warm up brownies individually in the microwave.
The answer is, it depends! If you make these brownies with tons of sugar and refined grains, then they’re more of a decadent treat than a healthy dessert. But these vegan beetroot brownies are made with healthy ingredients and less added sugar, making them a healthier alternative to regular brownies.
Beetroots are a powerhouse vegetable with numerous health benefits. They are low in calories but are a great source of vitamins and minerals like folate, manganese, potassium, iron, and vitamin C. Beetroots and beet juice are also rich in antioxidants, are high in fiber which help with digestive health, can aid in stabilizing high blood pressure, and may help fight inflammation.
The use of pureed beets makes for the moistest brownies you’ve ever tasted. The health benefits of beetroots are also a plus!
These healthy beetroot brownies should be stored in an airtight container in the refrigerator for up to 4-5 days. I don’t recommend freezing this recipe as the frosting will not defrost well.
Chocolate and beetroot brownies can be served cold or warmed up in the microwave. Serve these on their own or heated up with a scoop of plant-based ice cream.
💭 Expert Tips
- Don’t overmix your brownie batter so that your brownies stay tender. Try using a rubber spatula to mix instead of a mixer, or mix on a low speed.
- For easy cleanup, make sure to use parchment paper in your brownie pan. Don’t skip this step!
- Don’t overcook your brownies: Make sure to pull this beet dessert out when they look done around the edges but when the center of the brownies is still slightly moist. They’ll continue to cook in the pan when you pull them out. If you do overcook them, they’ll be much more cake-like and less fudge-like.
- Don’t frost your brownies until they have cooled. If your brownies are still slightly warm when you frost them, the icing will melt!
- Try brownie bites: Make your brownies in a muffin tin for neat and easy brownie bites.
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📋 Recipe Card
🎥 Watch How to Make It
For The Brownies
- 3 Beetroot roasted, peeled, and diced
- 1½ cups Unsweetened Apple Sauce
- ¼ cup Tahini
- ½ cup Unsweetened Oat Milk
- 2 cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- ¾ cup Cocoa Powder
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 cup Coconut Sugar
- 7 oz Vegan Chocolate Chips
For The Chocolate Frosting
- 1½ Ripe Avocado
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Maple Syrup
- 2-3 tsp Unsweetened Oat Milk
- Preheat the oven to 350 degrees F / 180 C. Line a 8×8 square baking dish with parchment paper, set aside.
- Add the cooked diced beets, apple sauce, tahini and oat milk to a high-speed food processor. Blend until smooth.
- In a separate bowl whisk together the remaining ingredients, except the chocolate chips.
- Pour the wet ingredients into the dry ingredients and stir until well combined.
- Stir through the chocolate chips.
- Pour into prepared baking dish and cook in the preheated oven for 20-25 minutes minutes. The brownie will be slightly cracked on top but still gooey on the inside.
- Allow the brownies to cool completely in the tin before removing.
- To prepare the frosting: While the brownies are cooling, add all frosting ingredients to a high-speed food processor and blend until smooth and fluffy.
- Top the cooled brownies with frosting and slice into 16 pieces. Store brownies in an airtight container in the fridge for up to 3 days.
- Make sure to blend the wet ingredients until smooth so that there’s no beetroot lumps, you may need to scrape down the food processor several times in between blending.
- Any plant based milk will work in this recipe.
- Be sure not to overcook to ensure deliciously fudgy brownies.
- Adjust the thickness of the frosting to suit your needs by adding more or less oat milk.
- To make gluten free sub the flours out for gluten free flour.
Very good! Definitely cannot taste beetroot in these, but they do taste extra chocolatey, just how we like our brownies! 🙂
Woohoo! That’s great Ieva!
Okay, you had me at the colour of those brownies! Mine didn’t turn out that pink but the texture and flavour were amazing so big thumbs up!
Happy to hear you liked this recipe Irena!
I love the natural red color of these pretty, moist brownies!
I know right? They’re a fun twist on regular brownies for sure!
Wow…these beet brownies are amazing. Love the color.
Thanks so much! You will love them!