Fudgy Vegan Beet Brownies – Glutenfree & Healthy
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These Fudgy Vegan Beet Brownies are perfect for Valentine’s Day or any other occasion that calls for gooey brownies. Gluten-free & made with healthy ingredients. Jump to Recipe
Today we’re diving into the perfect treat for any Valentine’s Day celebration – Vegan Beet Brownies. Picture this: rich, fudgy brownies with a hint of romance, thanks to the pretty vibrant color of beetroot.
The best thing? These gooey brownies are made with healthy ingredients and everyone that tasted these confirmed that they didn’t taste beety at all compared to most other beet baked goods. Just like traditional brownies.
In my house, we do love a healthy brownie recipe – have you tried my black bean brownies or my gluten-free raspberry blondies? OH MY these are so good!
But back to these chocolate beetroot brownies.
I frist tried this recipe for a dinner party with friends and decided it was the ideal dessert to celebrate love, even when flying solo on Valentine’s Day. The key players? Beet puree, a flax egg for that perfect fudgy texture, and a lineup of wholesome ingredients like almond flour, coconut oil, and cocoa powder.
How to make Vegan Beet Brownies
To whip up these sweet treats, mix up your wet ingredients – so beetroot puree, pure vanilla extract, applesauce (or pureed ripe bananas), and coconut oil. Blend until it’s a smooth mixture, then add in the flax egg, maple syrup, and a touch of coconut sugar for sweetness. Done
In a separate large bowl, combine your dry ingredients – gluten-free oat flour, almond flour, cocoa powder, baking powder, and a generous pinch of salt. Mix it all together, fold in some chocolate chips, and pour the batter into a parchment-lined 9×9 pan.
Pop it in the oven at 350°F for 30-35 minutes until the top is set and dry. Don’t overbake these!
As they cool on a cooling rack, the anticipation builds. Place them on a cutting board and slice into these decadent bites, and if you’re feeling extra indulgent, drizzle some melted chocolate on top of the brownie. It’s the perfect finishing touch to elevate your brownies into a work of art.
So, here’s to celebrating love in all its forms – whether it’s self-love or sharing these healthy brownies with friends and family. These Vegan Beet Brownies are your go-to for a little extra love on a plate, not just on Valentine’s Day, but whenever you crave a sweet pick-me-up.
Frequently Asked Questions:
How many beets shall I add?
The recipe calls for a 4 ounce beet. My 4 ounce beet was a smallish beet (not tiny). If you were to puree it up, it would be about 1/2 cup of pureed beets.
Can I use fresh beetroot?
You can start out with fresh beets but the recipe uses cooked beets. Cooking your beet brings out the natural sugars in it and cuts the earthy flavor that many people don’t love about beets. You can cook them, steam them or roast them. And yes you can use pre-cooked beets as a shortcut.
Can you freeze these?
They work great for me in the freezer. I cut them into portions, freeze and take one out to thaw when I’m craving one.
Tips:
- Not vegan? Use eggs. Your can replace the flax meal and water in this recipe with 2 eggs. But you should know that the eggs make these brownies more cakey than fudgy.
- Swap oat flour for whole wheat flour. Ifgluten isn’t an issue for you, feel free to switch out the flours.
Fudgy Vegan Beet Brownies
These Fudgy Vegan Beet Brownies are perfect for Valentine's Day or any other occasion that calls for gooey brownies. Gluten-free & made with healthy ingredients.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons water
- 4 ounces beets approximately 1/2 cup pureed, cooked and peeled. oven-roasted beets are best
- 1/2 cup unsweetened applesauce or substitute with same amount of mashed ripe banana
- 2 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1/4 cup almond or coconut milk
- 1/4 cup coconut oil
- 1 tsp Instant espresso powder
- 1 1/4 cups gluten-free oat flour you can make your own – just blend oats in a high speed blender
- 1/4 cup coconut sugar or your preferred granulated sweetener like brow sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup unsweetened cocoa powder opt for non-Dutch processed or cacao for that alluring red hue
- 1/2 cup dairy-free chocolate chips or chocolate chunks plus extra for a delectable sprinkle on top (optional)
Instructions
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Preheat your oven to 350℉ and either line a 9x9 pan with parchment paper or generously grease it with additional oil. Set aside.
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In a small bowl, mix the flax meal and water. Allow it to sit for at least 5 minutes until it forms a gel-like consistency.
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In a food processor or high-speed blender, blend the cooked beets, vanilla, maple syrup, milk, applesauce, espresso powder and oil until the beets are seamlessly pureed, resulting in a velvety and uniform mixture.
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Add the flax/water mixture and the remaining ingredients (excluding the chocolate chips) to the blender/food processor. Blend until the mixture achieves a smooth consistency. If needed, scrape down the sides and reblend for perfection.
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Gently fold in the chocolate chips for that extra burst of chocolate goodness.
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Pour the batter into the prepared pan. For an added touch, sprinkle extra chocolate chips on top.
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Bake for 30-35 minutes or until the top of the brownies is firm to the touch and has a dry appearance.
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Allow the brownies to cool completely before slicing. For an enhanced texture, consider chilling them in the fridge for a bit.
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Store any leftovers in the fridge for up to 4 days.
Recipe Notes
Tips:
- Not vegan? Use eggs. Your can replace the flax meal and water in this recipe with 2 eggs. But you should know that the eggs make these brownies more cakey than fudgy.
- Swap oat flour for whole wheat flour. Ifgluten isn’t an issue for you, feel free to switch out the flours.
