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Beetroot and chocolate Brownies
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5 from 1 vote

Beetroot and Chocolate Brownies

These beetroot and chocolate brownies are definitely incredibly moist, rich, and easy to make. The chocolate and beetroot pairing delivers that classic chocolate cake comfort with a deeper, earthy twist. The batter is simple, made in one food processor, and baked until firm to the touch with moist crumbs inside and they are vegan!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Keyword: beet brownie, beet chocolate, beetroot and chocolate brownies
Servings: 9 brownies

Equipment

  • Blender or food processor
  • Large bowl and whisk
  • Large metal spoon
  • Measuring cups and spoons
  • 8×8 inch (20×20 cm) prepared tin
  • Baking paper or parchment
  • Skewer (for testing doneness)
  • Cooling rack

Ingredients

  • 2 medium cooked beetroots peeled about 200 g
  • 1 cup self-raising wholemeal flour 150 g, or almond meal for gluten-free)
  • 2 tbsp cocoa powder 15 g
  • 1 tsp baking powder
  • ⅛ tsp salt a pinch of salt
  • 3 tbsp coconut oil 45 ml melted
  • ¼ cup maple syrup 60 ml or honey, or sweetener of choice
  • ¼ cup water or 60 ml soy milk

Ganache (optional but recommended)

  • 2 tbsp coconut oil - 30 g
  • 2 tbsp cocoa powder 15 g
  • 1 tbsp maple syrup or honey 15 ml

Instructions

  • Preheat your oven to 180°C (350°F). Lightly grease an 8×8 inch (20×20 cm) prepared tin with coconut oil or line it with baking paper.
  • In the bowl of a food processor combine cooked beetroot, melted coconut oil, maple syrup (or sugar), and water (or soy milk). Whizz until smooth and creamy. The beetroot mix should be thick but pourable.
  • Preheat your oven to 180°C (350°F). Lightly grease an 8×8 inch (20×20 cm) prepared tin with coconut oil or line it with baking paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift if needed for a lighter texture.
  • Pour the beetroot mixture into the bowl with dry ingredients. Use a spatula to gently fold everything together until a smooth chocolate mixture forms. Do not overmix the batter.
  • Spread the batter into the prepared tin and bake for 25–30 minutes, or until a skewer inserted in the centre comes out with a few moist crumbs. The brownies are easy to make and should have a soft, moist texture when done.
  • Let them cool completely in the tin on a wire rack before adding the topping.

Ganache Topping (optional)

  • In a heatproof bowl, add the butter in a heatproof bowl (or coconut oil), cocoa powder, and maple syrup. Set over a pan of simmering water and stir until smooth and glossy. The chocolate and butter will melt, creating a silky melted chocolate mixture.
  • Let it cool slightly, then pour in the melted chocolate over the brownies. Spread evenly, cover with cling film, and let the topping set before slicing.

Video

Notes

  • The chocolate and butter from traditional brownies are replaced here with coconut oil and beets, creating a lighter but still deliciously moist texture.
  • Using a cup of beet puree adds natural sweetness and keeps the batter thick and creamy.
  • These beet brownies are a clever way to hide vegetables in treats, great for picky eaters!
  • Add walnut pieces or walnuts and chocolate chips for crunch and extra flavour.
  • Store in an airtight container for up to 3 days; they actually taste better the next day as the flavours deepen.
  • The final brownie should be rich, deliciously moist, and firm to the touch with that perfect balance of sweet and earthy flavour.