Easy Beet Brownies
We used to buy Beet Brownies far more than we should have at Beet Box Bakery & Cafe, a vegan bakery that used to be walking distance from us when we lived in Uptown. If you’re in Denver, you have to try this place. They have amazing bread, sandwiches and desserts.
One day, instead of walking to Beet Box, Amelia decided to make some Beet Brownies from scratch and boy were they delicious. These brownies are so moist and chocolatey that you might have to put them behind lock and key or they won’t last a day!
Beet puree makes a great binder so it’s a good egg replacer in baked desserts. It’s also naturally sweet, so combined with the maple syrup in this recipe, you get a very rich brownie.
If you don’t have a non-stick baking pan, you may want to use a little cooking spray or oil to grease the pan. Just spray a tiny amount down the middle and use your fingers to spread it over the bottom and sides. Or, put a tiny amount on a paper towel as shown in the video and use it to lightly coat the baking dish.
Easy Beet Brownies Cooking Video
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|12 servings||15 minutes|
|Cook Time||Passive Time|
|1.5 hours||15 minutes|
These Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!
- 2 medium beets or 3 small beets
- 1 1/8 cup all purpose flour or whole-grain flour (1 cup + 2 tbsp)
- 1/2 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup maple syrup can substitute agave may increase to 1 cup if desired
- 1/2 cup unsweetened almond milk or 1/2 cup reserved beet water
- 1 tbsp pure vanilla extract
- chocolate chips 1/2 cup, optional
- Preheat oven to 350 degrees.
Serving size is one brownie roughly 3"x4".
Inspired by Fudgiest Chocolate Beet Brownies by Audrey, the Unconventional Baker.
I made this recipe today and loved it!!! I was looking for a good, healthy (and vegan, of course!) brownie recipe that uses beets. After reading through some other recipes that were more complicated than I felt like dealing with, I found this one and am glad it doesn’t require making flax eggs! The ingredients are simple and it is quick to make. I used Bob’s Red Mill 1 to 1 Gluten Free flour and brown rice syrup instead of maple syrup, since I wanted to finish the jar and had just enough. I LOVE that these brownies are so light and fluffy! I already ate 3.5!! And I don’t feel that guilty because I know these are so much more nutrient-dense than traditional brownies. Mine don’t taste too sweet. The chocolate chips add just the right amount of sweetness. Thank you so much for this recipe! I will definitely make these brownies again!
That’s great! We’re so happy that you enjoyed these brownies as much as we do! And thanks for the substitution ideas. We always like to hear how people modify the recipes.
These tasted amazing, used a bar of dark chocolate instead of the chips, and added slightly more maple syrup because I like sweet things, would definitely recommend, very quick to make also 🙂
Great! Glad you liked them! And a bar of dark chocolate sounds amazing! Yum!
These are awesome! So easy to make and delicious. We and our house guests devoured them. Thanks!!
Awesome! Happy to hear it!
How big is your baking pan?
Great question! I just added that to the recipe. We use a 9″x13″ baking dish.
How is the calories
The nutrition info is on the right side of the screen on computers and below the recipe on mobile. There are 133 calories per serving and the recipe makes 12 servings.
I tried a delicious beet brownie at Beet Box today but live way across town from there, so I decided to google “vegan beet brownie recipe,” and here is your website, reading my mind!!!
They have great beet brownies! Did you try making these yet?
Hi, I only have self raising flour so assume would just not use any additional raising agents in the recipe?
That’s correct. Self raising flour already has the baking powder in it so you can skip that ingredient.
Hi! I want to try this recipe but I live in Spain where it’s not as easy to find maple syrup. I would like to use brown sugar instead, but I’m worried that the texture would be altered. Do you have any tips for substituting the syrup with sugar?
I canned a lot of beets from the garden this year and was curious about trying them in browies. I did make some modifications, I was nervous about using that much maple syrup so I subbed sugar and added a teaspoon of maple extract. I also added a 1/2 stick of butter a bit more milk to offset the liquid from the missing maple syrup. My brownies were probably not as healthy as yours however my very picky husband loved them. He even asked me to make more. Kids liked them too. They turned out very fudgy. Win!
Great! Thanks for sharing!
Can you please give an amount for the beets? Beet size can be so subjective and, I’m guessing, make a difference in the recipe. Thanks