Fudgy Chocolate Beet Brownies (Vegan & Gluten Free)

Name: Fudgy Chocolate Beet Brownies (Vegan & Gluten Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup fine oat flour; 1/2 cup unsweetened cacao powder; 1/2 cup coconut sugar; 1 tbsp ground flax seeds; 1 tsp baking soda; 1/2 tsp salt; 1/2 very ripe avocado ((approx 1/2 cup)); 2 small steamed beets ((approx 1/3 cup)); 1 cup non-dairy milk of choice; 1/4 cup maple syrup or liquid sweetener of choice; 1 tsp vanilla extract; 1/3 cup chocolate chips or chopped chocolate ((I use this oil free one)); 1 tbsp organic vegan powdered sugar; 1 tbsp beet powder

By Remy

Feb 05, 2019 • Updated Jun 17, 2024

2 Comments

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These fudgy vegan beet brownies are packed with heart-healthy ingredients, plus they’re gluten-free, dairy-free, refined sugar-free, and oil-free! These chocolate beetroot brownies take just 10 minutes to prep.

a hand holding a beet brownie topped with dusting sugar

What Makes These Beetroot Brownies Great

These heart-shaped, vegan Beetroot Brownies are made with ingredients that are good for your heart and so perfect for Valentine’s Day! They’re extra fudgy, rich, chocolatey, and aren’t too sweet. While cutting them into hearts and dusting them with pink powdered sugar is optional, I couldn’t resist this festive spin on brownies for Valentine’s Day!

These gluten-free and vegan brownies have not one secret ingredient, but TWO – avocados and beets! Avocados have so many health benefits and are so good for you as they lower LDL levels, allow for the absorption of essential nutrients, and help keep you satiated. I usually use nut butter as the oil replacement in my brownies, but wanted to make this recipe nut-free! Beetroots may actually lower the risk of heart disease as they are packed with nitrates that may lower blood pressure.

This sweet treat is perfect for Valentine’s Day or any time of the year!

Recipe Highlights

It only takes 10 minutes to make these chocolate beetroot brownies.
These chocolate brownies contain 2 secret ingredients that are nutrient boosters – avocados and beets!
Vegan and free from gluten, dairy, refined sugars, and oil.
These fudgy beet brownies are extra fudgy and chocolatey, you can’t taste the avocado and the beets just provide a subtle earthy flavor.
You can use a cookie cutter to cut out cute shapes!

Ingredient Notes

See detailed ingredients and amounts in the recipe card below.

Avocado: this is the perfect recipe to use if you have any avocados that are soon going to go bad! This is what replaces the oil in the brownies.
Fresh Beetroot: Feel free to steam your own or purchase pre-steamed beets. You must use cooked beetroot! The earthy flavor of the beets acts as a flavor booster as coffee does in other brownie recipes!
Oat Flour: I recommend using superfine oat flour (like this one from Bob’s Red Mill), as texture is so important when making brownies. You can also make homemade oat flour, but just note that it might not be as fine. If you make your own, be sure to sift it before using it.
Beet Powder: this is totally optional, but I like mixing some beet powder with some vegan powdered sugar to make a pink dusting of sugar to sift on top of the brownies before serving!
Maple Syrup: I tested this recipe with maple syrup but you can use a different liquid sweetener if you prefer!
Coconut Sugar: I prefer coconut sugar as an all-natural sweetener but you can substitute brown sugar if that’s all you have on hand.
Dark Chocolate Chips: while I said this was optional, I really recommend adding a handful of chocolate chips or chocolate chunks to the brownie batter! This will give it a really nice fudgy texture. I like to use this one from Hu Kitchen.
Unsweetened Cacao Powder or Unsweetened Cocoa Powder
Ground Flax Seeds: This will help bind the brownies together and replace the eggs.
Baking Soda
Sea Salt
Non-Dairy Milk of Choice
Vanilla Extract
Organic Powdered Sugar

Step-by-Step Instructions

Step 1: Preheat the oven to 350 degrees F. Line a square tin with parchment paper.

Step 2: In a large bowl, whisk together all of the dry ingredients – oat flour, cacao powder, ground flax, baking soda, coconut sugar, and salt.

Step 3: Blend together the avocado, beets, non-dairy milk, maple syrup, and vanilla extract in a high-speed blender or food processor until you reach a completely smooth consistency. Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.

Step 4: Stir in the chocolate chips (if using!) and pour the smooth batter into the prepared tin. Use a rubber spatula to scrape the sides of the bowl.

Step 5: Bake for 20-25 minutes, depending on the size of your dish. Add additional time if needed. Check to see if they’re ready by inserting a toothpick into the center. If it comes out clean they are ready!

Step 6: Remove the brownies from the oven and let them cool completely.

Step 7: Optional, use a heart-shaped cookie cutter to cut out brownies and dust with a mixture of beet powder and vegan powdered sugar. Serve warm or at room temperature. Enjoy!

Secrets to Success

If you’re cutting the brownies with a cookie cutter, make sure to wash and dry the cookie cutter before each new brownie cut for clean edges.
Don’t toss out any leftover pieces if you’ve cut out hearts! Use them to make cake pops or just eat as is.
Top the brownies with a scoop of vegan vanilla ice cream!
Combine equal amounts of vegan powdered sugar and beet powder to create a light pink dusting of sugar. I like to use this organic powdered sugar.
Make sure the avocado you use for these beetroot brownies is fully ripe!
Taste the brownie batter before baking, these brownies aren’t overly sweet so you may want to add a touch more coconut sugar or maple syrup!
I use oat flour as it’s my favorite gluten-free flour to bake with. I wouldn’t recommend substituting almond flour or coconut flour as the moisture requirements vary with different flour.

Storage & Freezing Tips

I recommend storing these beet brownies in an airtight container in the fridge for up to 4 days. You can freeze the brownies by storing the sliced brownies and placing them in an airtight container for up to 2 months in the freezer.

three heart shaped brownies on a white plate

Recipe FAQs

Can I use homemade oat flour?

While I love making my own oat flour at home, I do recommend using store-bought oat flour as we want it to be extra fine so our brownies have the perfect texture. If you do want to make your own oat flour, make sure to give it an extra sift before using it! This will give you fudgy brownies instead of cakey brownies.

Is baking with beets healthy?

Not only do beets lightly color these healthy brownies, but they are so good for your heart and are packed with minerals and vitamins.

Can I use raw beets?

Nope! You need to use those pre-steamed beets you can find at the grocery store or steam them yourself!

a chocolate brownie topped with vanilla ice cream on a white plate

More Vegan Sweet Treats

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

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