This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
I love snacking on these beet brownies made with beetroot, cocoa powder, and vegan chocolate chips. They bake in 45 minutes and turn out rich and fudgy, a texture that beats any traditional dark chocolate brownie. I like that they use basic ingredients, work well as a vegan dessert and can easily be made gluten-free.
Even when my kids “think” they do not like beets, they always love this healthy brownie recipe. I never expected beetroot to work in brownies, but these chocolate beet brownies changed my mind and my family’s, just like my Beetroot And Feta Salad at dinner, which is slightly sweet, slightly salty, and totally satisfying.
I created this chocolate beet brownie recipe to use beets as a nutrient-dense base. These brownies pack fiber, vitamins, and antioxidants from the beets, with tahini and vegan chocolate chips adding protein and healthy fats. I was inspired by how much we enjoy beet drinks like my Pink Beetroot Latte and wanted a dessert that is wholesome, chocolatey, and ready in no time.
I am kind of obsessed with beets, mainly because of the intense, bright color they add to meals and because they are such a healthy ingredient to include in my diet. Using beets, cocoa, and vegan chocolate chips lets me make these beet brownies that are rich in nutrients while still being indulgent. Yum!
I love that the whole batch is ready in 45 minutes. I simply mix the roasted beets, applesauce, and tahini into the batter to keep my brownies naturally moist without adding extra sugar or butter. I mix the dry ingredients separately, then fold in the beet puree gently so the texture stays soft and fudgy. Adding vegan chocolate chips makes each bite rich and chocolatey, and baking until the edges are set keeps the center perfectly gooey.
I took these brownies to a college nutrition workshop I was leading, and even students who usually avoid vegetables were impressed. Yes! So I definitely recommend making a batch and serving them to family and friends this Valentines Day coming up.
Latest Recipe Video!
🥘 Ingredients
These are the ingredients I use to bake these delicious beet brownies.
Beetroot: I use roasted and diced red beets, not raw, to give these brownies a moist texture and add extra nutrients to this sweet treat.
Apple Sauce: I add unsweetened applesauce for moisture and natural sweetness without extra sugar.
Tahini: Tahini adds a subtle nutty flavor that pairs well with the dark chocolate.
Oat Milk: I use unsweetened plant milk in both the brownie and frosting to keep it creamy.
All-Purpose Flour and Whole Wheat Flour: I mix whole wheat and all-purpose flour to get nutrition from the wheat and lightness from the all-purpose flour. This keeps the brownies tender but still wholesome.
Unsweetened Dark Cocoa Powder: I use 100% cocoa for a rich chocolate flavor in the brownies and frosting.
Baking Powder and Baking Soda: These help the brownies rise, stay tender, and balance the acidity from the beets and cocoa.
Coconut Sugar: I use coconut sugar for gentle sweetness, or date sugar from Medjool dates as an alternative.
Vegan Chocolate Chips: I fold in chocolate chips to boost the chocolate flavor, but I leave them out if I want a milder brownie.
Avocado: I use avocado in the frosting for a creamy, smooth texture that holds up well on the brownies.
Maple Syrup: I add maple syrup to the frosting for natural sweetness and extra moisture.
🔪 How To Make
Making this beet brownie recipe is pretty easy if you follow my steps directions below:
Preheat Oven, Blend Wet Ingredients: I preheat the oven to 350 degrees F / 180 C and line an 8 by 8 square baking dish with parchment paper. I add the cooked beets, applesauce, tahini, and oat milk to a high-speed food processor and blend until smooth.
Mix Remaining Ingredients: In a large mixing bowl, I whisk together the remaining dry ingredients, leaving out the chocolate chips for now.
Combine Ingredients: I pour the beet mixture into the dry ingredients and stir until it is well combined. Then I fold in the chocolate chips gently so they are evenly distributed.
Add Brownie Batter To Baking Dish: I pour the chocolate mixture into the prepared baking dish and bake it in the preheated oven for 20 to 25 minutes. The top will be slightly cracked while the inside stays gooey.
Cool: I let the brownie cool completely in the pan before removing it.
Prepare The Frosting: While the brownies are cooling, I add all the frosting ingredients to a high-speed food processor or blender and blend until smooth and fluffy.
Frost Brownies and Serve: I spread the frosting over the cooled brownies and slice them into 16 pieces. I serve them at room temperature or warm individual slices in the microwave.
My #1 Secret Tip for this recipe is to avoid overmixing the brownie batter so the brownies stay tender, using a rubber spatula or mixing on low speed just until combined.
Other Tips To Keep In Mind:
- For easy cleanup: I line my brownie pan with parchment paper for easy cleanup and never skip this step.
- Don’t overcook the brownies: I make sure to pull the brownies from the oven when the edges look set, but the center is still slightly moist, since they continue to cook in the pan and overbaking makes them more cake-like.
- Don’t frost your brownies until they have cooled: I wait until the brownies are fully cooled before frosting so the icing stays thick and does not melt
- Try brownie bites: I make brownie bites by baking the batter in a muffin tin, which gives me neat, easy-to-serve portions.
📖 Variations
I love experimenting with this beet brownie recipe and trying different flavors and textures to keep it interesting and satisfying.
Walnut Crunch: I stir in 1/2 cup chopped walnuts for extra texture and richness. The nuts balance the soft brownie center and add a light crunch.
Orange Cocoa: I add 1 teaspoon orange zest to the batter for a subtle citrus note. It pairs well with the chocolate and keeps the brownies tasting fresh.
Berry Swirl: I swirl in 1/3 cup mashed raspberries before baking. The berries add gentle sweetness and a slight tart contrast.
🍽 Serving Suggestions
I like serving these beet brownies on their own as a simple treat, but they also pair well with my chocolate banana ice cream and a simple chocolate strawberry smoothie. The cold, creamy texture balances the rich brownies, while the fresh fruit keeps the plate light and not overly sweet.
For gatherings, I pair them with tofu chocolate mousse and a mocha latte. The mousse adds a smooth chocolate layer without extra baking, and the latte brings a warm, lightly bitter contrast that balances the sweetness of the brownies.
🧊 Storage Directions
Refrigerating: I let the beet brownies cool completely, then store them in an airtight container in the fridge. They keep well for up to 5 days without drying out.
Freezing: I don’t recommend freezing this recipe as the frosting will not defrost
Reheating: I reheat refrigerated brownies in the microwave for about 15 to 20 seconds.
❓Recipe FAQs
The batter can be too thin or the pan too large, which prevents it from setting properly. I bake until the edges look set and the center has moist crumbs on a toothpick, and I make sure the batter is in the correct pan size so it is not spread too thin.
Overmixing develops gluten and makes the brownies dry and crumbly. I stir just until the dry ingredients are combined and handle the batter gently to keep it tender.
Chunks in the puree create an uneven texture and baking. I roast and cool the beets fully, then blend them completely smooth before adding to the batter.
Love this Delicious Dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Beet Brownies
I love snacking on these beet brownies made with beetroot, cocoa powder, and vegan chocolate chips. They bake in 45 minutes and turn out rich and fudgy, a texture that beats any traditional dark chocolate brownie. I like that they use basic ingredients, work well as a vegan dessert and can easily be made gluten free.
Servings: 16 brownies
Calories: 284kcal
For The Chocolate Frosting
- My #1 Secret Tip for this recipe is to avoid overmixing the brownie batter so the brownies stay tender, using a rubber spatula or mixing on low speed just until combined.
- For easy cleanup: I line my brownie pan with parchment paper for easy cleanup and never skip this step.
- Don’t overcook the brownies: I make sure to pull the brownies from the oven when the edges look set but the center is still slightly moist, since they continue to cook in the pan and overbaking makes them more cake-like.
- Don’t frost your brownies until they have cooled. I wait until the brownies are fully cooled before frosting so the icing stays thick and does not melt
- Try brownie bites: I make brownie bites by baking the batter in a muffin tin, which gives me neat, easy to serve portions.
Serving: 1brownie | Calories: 284kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 58mg | Potassium: 366mg | Fiber: 7g | Sugar: 20g