Vegan Beet Brownies

Vegan Beet Brownies PinWe used to buy Vegan 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 Vegan 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.

Vegan Beet Brownies Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Beet Brownies
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Print Recipe
These Vegan Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
1.5 hours 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
1.5 hours 15 minutes
Beet Brownies
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Print Recipe
These Vegan Beet Brownies are amazingly moist and delicious. If you have a chocolate craving, these brownies are a great fix for it!
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
1.5 hours 15 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time Passive Time
1.5 hours 15 minutes
Ingredients
Servings: servings
Instructions
Let's Cook the Beets
  1. Boil beets until fork tender, about 45 minutes.
  2. Let beets cool for 15 minutes.
  3. Peel and puree the beets in a food processor or blender. You may need to add a small amount of water-anywhere from 1/2 tbsp to 2 tbsp. You can save the beet water and to use in this recipe in place of milk.
    Vegan Beet Brownies Prep 2
Let's Cook the Vegan Beet Brownies
  1. Preheat oven to 350 degrees.
  2. Assemble your ingredients.
    Vegan Beet Brownies Prep 1
  3. Add the dry ingredients to a large mixing bowl: flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
  4. Stir to combine and mix well.
    Vegan Beet Brownies Prep 4
  5. Add the maple syrup, milk and vanilla. Mix thoroughly to combine.
    Vegan Beet Brownies Prep 5
  6. Add beet puree to the mixing bowl.
    Vegan Beet Brownies Prep 6
  7. Stir to combine. The batter will have a purple/pink color. If you want your brownies extra chocolatey stir in 1/2 cup chocolate chips.
    Vegan Beet Brownies Prep 7
  8. Pour the batter in a non-stick baking pan or a baking dish that's lightly coated with non-stick cooking spray. Level with a spatula to smooth out the batter.
  9. Bake for approximately 25 minutes or until a knife inserted in the center comes out clean.
  10. Let cool for a few minutes, then serve and enjoy the moist chocolatey goodness.
    Vegan Beet Brownies
Recipe Notes

Serving size is one brownie roughly 3"x4".

Inspired by Fudgiest Chocolate Beet Brownies by Audrey, the Unconventional Baker.

4 replies
  1. Alissa
    Alissa says:

    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!

    Reply
    • LottaVeg
      LottaVeg says:

      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.

      Reply
  2. Emily
    Emily says:

    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 🙂

    Reply

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