Whether you love beets or loathe them, I promise you won't taste them in these decadent fudgy beet brownies.
Similar to my beetroot chocolate cake, this recipe uses raw beet puree, which doesn't leave behind a strange earthy flavor.
🧾 Ingredients
Here's everything you need to make these gluten free beetroot brownies. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Raw Beetroot: Ideal for brownies because it adds moisture and a fudgy texture without the slightly sour, tangy flavor cooked beetroot can bring. When used raw, its earthy flavor is completely masked by the cocoa, vanilla, and espresso, leaving behind richness without any beet taste.
Dark Chocolate: Use good quality, minimum 70% chocolate or dark chocolate chips, opting for sugar-free if needed.
Almond Flour: You'll often find it sold as "ground almonds" in stores. To be on the safe side, go for one with a pale, even colour and no flecks of almond skin. And if you've got some left over, it's the perfect excuse to try my gluten-free zucchini bread!
Dutch-Process Cocoa Powder: This type of cocoa has been alkalized to reduce acidity, resulting in a darker colour and a richer, smoother chocolate flavour. To tell if a cocoa powder is Dutch-processed, check the packaging for terms like "alkalized" or "processed with alkali." This type of cocoa has been alkalized to reduce acidity, resulting in a darker colour and a richer, smoother chocolate flavour.
Coconut Sugar: Keeps the recipe free from refined sugar, but you can easily substitute with panela or light brown sugar if that's what you have in the cupboard.
Vegan Greek Yogurt: Works as an egg replacer in these brownies, adding a moist texture and helping bind the ingredients together.
Espresso: Paired with vanilla extract, espresso adds depth to the chocolate flavour and helps tone down the beetroot. If you don't have a coffee machine, use espresso powder mixed with hot water or strong brewed coffee instead.
🔪 Instructions
Here's a visual overview showing how to make vegan chocolate beetroot brownies. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Blending the beetroot, yogurt, espresso, and vanilla first creates a smooth, uniform base without any lumps or bits of beetroot. This ensures the beetroot blends seamlessly into the brownies, adding moisture and richness without affecting the texture.
Whisking in the coconut sugar afterward helps it dissolve evenly into the wet mixture.
To the beetroot puree mix, add the melted chocolate. Adding the chocolate at this stage helps it mix evenly into the batter, giving the brownies a rich flavour and smooth, fudgy texture.
Whisk in the cocoa powder first, followed by the baking powder and salt, and finally switch to a rubber spatula and fold through the almond flour until just combined.
Adding these dry ingredients in stages helps distribute them evenly and prevents clumping, ensuring a smooth batter without overmixing.
Spread the batter into the lined square pan and bake for 30 minutes. Check with a skewer, it should come out with a few moist crumbs. If there's wet batter, bake for 5 more minutes.
Removing the brownies when they still have a few crumbs clinging to the skewer ensures a fudgy texture, as they'll continue to set slightly as they cool.
How to slice brownies
For the cleanest slices, chill the brownies fully (overnight if possible) before cutting. You can even pop them in the freezer for 1-2 hours if you're short on time. This helps them firm up and hold their shape.
Use a hot, sharp knife, and for best results, run the blade under hot water, dry it with a paper towel, and slice. For each additional slice, repeat the process and wipe away any crumbs or fudgy bits. This ensures smooth, tidy edges every time.
💬 FAQs
Nope! Raw beetroot adds moisture and a rich, dark colour, but thanks to the espresso, vanilla, and Dutch cocoa, the earthy flavour is completely masked. All you'll taste is deep, fudgy chocolate.
Heads up: These brownies are on the fudgier, messier side since they're made without flour, eggs, or butter and rely mainly on chocolate to set. For best texture, keep them chilled and enjoy within 5 days. Store in an airtight container, layered with parchment paper to prevent sticking.
Yes! First, chill them down so that they are easier to handle. Layer them with parchment paper in an airtight container or freezer bag and freeze. Thaw in the fridge or at room temperature, or enjoy chilled straight from the fridge for a firmer texture.
🌱 More Hidden Veggie Desserts
Check out my other vegan brownie recipes!
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📖 Recipe
Fudgy Gluten-Free Vegan Beetroot Brownies
Ingredients
- 250 g raw red beet (beetroot) weighed after peeling *note 1
- 80 g (⅓ cup) vegan Greek-style yogurt *note 2
- 80 ml (⅓ cup) espresso *note 3
- 2 teaspoons vanilla extract
- 115 g (⅔ cup) coconut sugar *note 4
- 200 g (7 oz) minimum 70% dark chocolate sugar free if needed, melted
- 60 g (¾ cup) Dutch-process cocoa powder *note 5
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 125 g (1 ¼ cups) almond flour
Instructions
- Prepare: Preheat your oven to fan-forced 170°C/340°F or conventional 180°C/356°F. Lightly grease an 8" square pan with parchment paper.
- Prepare the beets: Wash the beetroot well, peel the skin (it's recommended to wear gloves and an apron to prevent staining). Cut the beetroot into chunks and weigh out the required amount.
- Puree beets: Add the beetroot, yogurt, espresso, and vanilla to a high-speed blender or food processor and blitz until smooth. Pour into a large bowl with the coconut sugar and whisk to combine.
- Mix chocolate: Add the melted chocolate to the mixture and whisk to combine.
- Add dry ingredients: Whisk in the cocoa powder, followed by the baking powder and salt, and lastly the almond flour until just combined.
- Bake: Add the batter to the prepared pan and bake for 30 minutes. Check for doneness with a skewer - it should come out mostly clean with a few crumbs. If there's very wet batter, bake for an additional 5 minutes.
- Cool and chill: Let the brownies come to room temperature while in the pan (around 30 minutes). Then transfer to the fridge to chill for at least 4 hours (or overnight or freeze for 2 hours), as this will help them firm up and become much easier to slice.
- Slicing: Use a sharp knife, and for best results, run the blade under hot water, dry it with a paper towel, and slice. For each additional slice, repeat the process and wipe away any crumbs or fudgy bits.
Notes
- Raw Beetroot: Fresh raw beetroot, weighed after washing and peeling.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Espresso: Sub for very strong coffee or plant-based milk.
- Coconut Sugar: Swap for brown sugar or raw cane sugar.
- Cocoa Powder: I recommend Dutch-processed, which is alkalized for a more intense flavor. In a pinch, you can use natural cocoa powder.
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