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three stacked vegan beet brownies

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.

Course Dessert
Cuisine American
Keyword beet brownies, glutenfree vegan beet brownies, vegan beet brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Calories 200 kcal

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

  1. Preheat your oven to 350℉ and either line a 9x9 pan with parchment paper or generously grease it with additional oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Gently fold in the chocolate chips for that extra burst of chocolate goodness.
  6. Pour the batter into the prepared pan. For an added touch, sprinkle extra chocolate chips on top.
  7. Bake for 30-35 minutes or until the top of the brownies is firm to the touch and has a dry appearance.
  8. Allow the brownies to cool completely before slicing. For an enhanced texture, consider chilling them in the fridge for a bit.
  9. 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.