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 any other traditional fudgy dark chocolate brownies.
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.
In a separate large mixing bowl whisk together the remaining dry ingredients, except the chocolate chips.
Pour the beet mixture into the dry ingredients and stir until well combined. Then, add in the chocolate chips and stir gently to combine.
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.