Fudgy Chocolate Beet Brownies (Vegan & Gluten Free)
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.
Servings: 9 servings
Ingredients
Dry 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
Wet Ingredients
- 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
Optional
- 1/3 cup chocolate chips or chopped chocolate (I use this oil free one)
- 1 tbsp organic vegan powdered sugar
- 1 tbsp beet powder
Instructions
- Preheat oven to 350F degrees while you prepare your brownie batter.
- In a mixing bowl, whisk together dry ingredients (oat flour, cacao powder, ground flax, baking soda, coconut sugar and salt).
- Blend the avocado, beets, non-dairy milk, maple syrup and vanilla extract in a high speed blender until completely smooth and add to the dry ingredients. Mix until smooth batter forms.
- Mix in chocolate chips/chunks if using, and transfer batter to lined baking dish. I used this Staub ceramic baking dish but you can also use a square baking tray! I just wanted my brownies a little thicker, so I used a deeper dish.
- Bake in the oven for about 20 minutes (my dish was a bit deeper, so I ended up baking closer to 30). Check to see whether it is cooked through by poking a skewer through the center. If it comes out clean, your brownies are ready to go!
- Remove from oven and allow to cool completely if cutting into shapes.
- If you want to get extra festive, cut heart shapes out of brownies and dust with a mixture of equal parts beet powder and organic powdered sugar through a sugar duster.
Notes
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.