Sneak healthy veggies into chocolatey, deliciously fudgy vegan brownies. You would never know that they’re loaded with beetroot. These brownies are easy to make and will be a huge hit for any brownie lover.

Before you judge, have you tried my sweet potato brownies?

You can’t even taste the potato, right?

Same goes for these beetroot brownies.

After roasting the beets in the oven, they become soft and juicy, perfect for adding to things like brownies because they don’t have a particularly strong flavour, but still deliver a ton of nutrients and moisture to baked goods. Hence, the fudgy, moist texture of these brownies. They taste nothing like beetroot. Not one bit.

Rather than using butter to achieve the rich fudgy texture, beetroot has got it covered.

I’ve been meaning to make beetroot brownies for a while now, as beets pair really well with chocolate. But, I’ve been putting it off for a while as I also know for a fact that they can be seriously messy.

While they may stain your hands (and clothes) pink, they’re really healthy for you. Beetroot is loaded with nutrients like vitamins A, B and C, fibre, manganese, folate, and they’re a great source of phytonutrients called betalains, which contain antioxidant, anti-inflammatory, and detoxification properties (read more about beets here).

Please keep in mind that this isn’t a hall pass to go and eat a whole batch of brownies instead of beetroot. It’s just an added benefit of adding beets to your brownies.

They’re still sugar-filled brownies, just with a healthy twist.

So to cap it off, these brownies have a secret ingredient which is not-so-secret if you share this ingredient with the person who’s about to eat them. They may scrunch their face up at you and pass on the brownies. Better hold off on sharing that information until you’ve gotten the all clear.

Before we get started in learning how to make these fudgy beetroot brownies – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!

Vegan Beetroot Brownies

Fudgy vegan brownies with a secret healthy ingredient: Pureed roasted beets.

Ingredients:

• 1/2 cup beet purée
• 1 cup almond milk
• 3/4 cup coconut sugar
• 1/4 cup ripe avocado
• 1 cup vegan chocolate chips, melted
• 1 cup gluten-free all-purpose flour
• 1/2 cup cacao powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• Pinch sea salt

To make:

1. Preheat oven to 180°C (350°F) and remove the stem and most of the roots from your beetroot. Scrub and wash the beetroot until clean, then drizzle on a little bit of coconut oil and wrap the beet tightly in foil.
2. Roast the beetroot for one hour or until cooked through. You can test this by inserting a knife into the centre of the beet. If it goes right through without resistance, it’s cooked. Alternatively instead of roasting, you can boil the beet for 45 minutes to one hour.
3. Once roasted (or boiled), place the beetroot in a bowl in the fridge to cool to room temperature.
4. Once cooled, place the beet in your blender of food processor and pulse until puréed. You may need to add a little water to help with mixing. Measure out half a cup of the purée, then set it aside. You can use the leftover beetroot purée to make hummus.
5. Line or grease a brownie pan with some coconut oil or parchment paper, then set aside.
6. In a large bowl, add the almond milk, sugar, avocado, chocolate, and half a cup of the beet purée, and beat until well combined.
7. Add the flour, cacao powder, baking soda, baking powder, and sea salt to a sifter and slowly sift into the wet ingredients while whisking together. Beat until smooth.
8. Pour the batter into a prepared brownie tin and bake for 40-45 minutes, or until cooked through. Insert a toothpick into the centre of the brownie loaf to test if it is cooked. The toothpick should come out clean.
9. Transfer the baked brownie loaf to a cooling rack and let it cool completely before cutting up into slices.
10. Store any leftovers in an airtight container in the fridge for up to one week.

As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.

Have you used beetroot in a dessert recipe before? Did you like it? Share in the comments below.

Lots of love,

🖤 Vanessa