Vegan Beetroot Brownies (Gluten-Free)

5 from 1 vote

Vegan Beetroot Brownies (Gluten-Free)

Vegan Beetroot Brownies are fudgy, slightly nutty, and super chocolatey. Indulgent yet slightly healthier thanks to the addition of humble beetroot (and no you can't taste it). Gluten, dairy and egg-free chocolate beetroot brownies you won't be able to resist!

Course brownies, Cake, Traybake

Cuisine American, fusion

Keyword beetroot brownies, vegan beetroot brownies

Prep Time 15

Cook Time 30

Servings servings

Calories 208kcal

Author Jo Allison

Equipment

Ingredients

100 g plain (all-purpose) flour Use gluten-free flour for gluten-free version
50 g ground almonds see notes
30 g cocoa or cacao powder see notes
200 g cooked beetroot peeled and pureed, not pickled variety
150 g brown sugar
150 g vegan block butter or coconut oil see notes
150 g vegan dark chocolate or chocolate chips see notes
3 tablespoon ground flaxseed
60 ml water
1 teaspoon vanilla extract optional
pinch of salt optional

Metric - US Customary

Instructions

Preheat the oven to 160C/320F/Gas Mark 3. I use fan oven.
Prepare flax egg by mixing together ground flaxseed and water. Set aside.
Puree cooked beetroot until it resembles pulp, add flax egg and blend a bit more.
To the medium saucepan add cubed butter or coconut oil, sugar and chocolate and heat them up on a low heat stirring constantly until butter/oil and chocolate have melted, sugar has dissolved and you get a nice and smooth mixture.
Take the pan off the heat, add beetroot/flax egg puree and mix it in until combined.
Add vanila extract (if using) and stirr it in too. Set aside.
In a large bowl mix together flour, ground almonds, cocoa/cacao powder and salt (if using) until well combined.
Add chocolate/beetroot mixture and mix until combined using gentle, folding motion and until you can no longer see any dry crumbs.
Pour brownie batter into baking tin that's been lightly greased and lined with baking paper overlapping on two sides. This will help with brownie removal later.
Bake in preheated oven for 25-30 minutes until the skewer inserted into centre comes out with few wet crumbs still attached to it. If there is a lot of raw batter on the skewer put your brownies back into the oven for another 2-3 minutes and check again.
When ready, take brownies out onto cooling rack but leave them in the tin to cool completely before taking them out of the tin and cutting into portions.
Enjoy!

Notes

Nutritional information is approximate, per serving (based on 16 servings) and should be treated as a rough guideline only.
You can make beetroot brownies nut-free by substituting ground almonds with equal amount of flour - see Ingredients and substitutions.
Raw cacao powder can be substituted by unsweetened cocoa powder.
I would recommend using vegan block butter instead of tub varieties as unlike in non-vegan bakes that include eggs, it produces better results due to higher fat to water ratio.
Don't be tempted to use vegan milk chocolate alternative here, vegan dark chocolate (at least 54% coco solids or higher) works the best.
Brownies can be kept in the airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Freezer friendly - see Storing and freezing beetroot brownies.

TIPS:

Think ahead and cook your beetroot in advance or use shop bought, vacuum packed beetroot to make these brownies in no time.
Stay away from pickled beetroot (the type packed in vinegar).
Don't be tempted to bake your brownies for too long. 25-30 minutes should be enough.
Let your brownies cool a bit before cutting them into portions. They will be much neater this way because they firm up as they cool down.
Feel free to throw in a handful of your favourite nuts for a bit of crunch (walnuts and pecans work really well).

Nutrition