Beet Brownies
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.
Servings: 16 brownies
Calories: 284kcal
Ingredients
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
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a 8x8 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.
Notes
- My #1 Secret Tip for this recipe is to avoid overmixing the brownie batter so the brownies stay tender, using a rubber spatula or mixing on low speed just until combined.
- For easy cleanup: I line my brownie pan with parchment paper for easy cleanup and never skip this step.
- Don’t overcook the brownies: I make sure to pull the brownies from the oven when the edges look set but the center is still slightly moist, since they continue to cook in the pan and overbaking makes them more cake-like.
- Don’t frost your brownies until they have cooled. I wait until the brownies are fully cooled before frosting so the icing stays thick and does not melt
- Try brownie bites: I make brownie bites by baking the batter in a muffin tin, which gives me neat, easy to serve portions.
Nutrition
Serving: 1brownie | Calories: 284kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 58mg | Potassium: 366mg | Fiber: 7g | Sugar: 20g