If you have a soft spot for rich, indulgent brownies but need to keep them gluten-free and vegan, then you are going to adore this Fudgy Gluten-Free Vegan Beetroot Brownies Recipe. These brownies have a beautiful moist, dense texture thanks to the natural sweetness and earthiness of fresh beetroot paired with the deep richness of dark chocolate. Every bite delivers that perfect fudgy goodness, with a hint of espresso and vanilla that elevate the chocolate flavor to a decadent level. I love how this recipe transforms simple, wholesome ingredients into a crowd-pleasing treat that everyone can enjoy, no matter their dietary needs.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is simple but crucial. Each item plays an important role, whether it’s adding moisture, depth of flavor, or the perfect fudgy texture that sets these brownies apart.
- 250 g raw red beet (beetroot): Provides natural sweetness, moisture, and a gorgeous color to the brownies.
- 80 g vegan Greek-style yogurt: Adds creaminess and helps bind everything together, keeping the brownies soft.
- 80 ml espresso: Enhances the chocolate flavor adding a subtle, rich complexity.
- 2 teaspoons vanilla extract: Brings warmth and rounds out the flavors beautifully.
- 115 g coconut sugar: A natural sweetener with a hint of caramel taste that complements the earthiness of beetroot.
- 200 g minimum 70% dark chocolate: The star of the show, melted for that luscious fudgy base (use sugar-free if preferred).
- 60 g Dutch-process cocoa powder: Deepens the chocolate intensity and adds richness.
- 2 teaspoons baking powder: Gives the brownies just enough lift without affecting the dense texture.
- ¼ teaspoon sea salt: Enhances all the flavors and balances sweetness.
- 125 g almond flour: Keeps the brownie gluten-free while imparting a subtle nutty flavor and tender crumb.
How to Make Fudgy Gluten-Free Vegan Beetroot Brownies Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F). Grab an 8-inch square baking pan and line it with parchment paper or lightly grease it to make sure the brownies come out easily once baked. This prep step ensures even cooking and simple cleanup later.
Step 2: Get Those Beets Ready
Wash the beetroot thoroughly and peel the skin—trust me, wearing gloves and an apron here will save your hands and clothes from bright pink stains! Cut the beetroot into chunks for easy blending. Fresh beetroot is key to achieving that moist, fudgy texture and a subtle earthy sweetness underpinning these brownies.
Step 3: Blend the Wet Ingredients
Pop the beetroot chunks, vegan Greek-style yogurt, espresso, and vanilla extract into a high-speed blender or food processor. Blitz until you get a perfectly smooth mixture. Pour this vibrant batter into a large bowl and whisk it together with the coconut sugar. This step ensures the sugar dissolves and the flavors meld beautifully before adding the chocolate.
Step 4: Add the Melted Dark Chocolate
Pour in the melted dark chocolate and whisk it into your beetroot batter. The melted chocolate bathes the mixture in rich flavor, balancing the earthiness and perfume of the beets with intense fudgy decadence. Take your time here to get a smooth, glossy batter!
Step 5: Combine the Dry Ingredients
Gradually whisk in the Dutch-process cocoa powder, baking powder, and sea salt, followed finally by the almond flour. Stir until everything is just combined – you want to handle the batter gently to keep that luscious fudgy consistency, not make it cakey or dry.
Step 6: Bake to Perfection
Transfer the thick batter into the prepared pan and pop it into your preheated oven for 30 minutes. Use a skewer or toothpick at around that time to check for doneness; it should come out mostly clean with a few moist crumbs attached. If you spot wet batter, bake an extra 5 minutes. This careful timing is what keeps the brownies fudgy rather than crumbly.
Step 7: Cool and Chill
Once out of the oven, let the brownies cool in their pan until they reach room temperature — about 30 minutes. Then move them to the fridge for at least four hours or overnight. Chilling is essential here because it helps the brownies set firmly, making slicing much easier and enhancing the fudgy texture you’re after.
Step 8: Slice Like a Pro
Ready to cut? Heat a sharp knife under hot water, dry it with a towel, and slice through your chilled brownies. Cleaning the knife between cuts ensures neat, crumb-free squares so you can serve up those photogenic edges without any mess.
How to Serve Fudgy Gluten-Free Vegan Beetroot Brownies Recipe
Garnishes
To make these brownies even more irresistible, try topping them with a dusting of powdered sugar or a light swirl of vegan whipped cream. A sprinkle of chopped toasted nuts or a few fresh raspberries can add a wonderful contrast to the rich fudginess.
Side Dishes
These brownies pair beautifully with a scoop of dairy-free vanilla ice cream or a dollop of coconut cream. The creaminess cools the palate and complements the deep chocolate flavor perfectly. For something warmer and heartier, a cup of spiced chai or espresso on the side works wonders.
Creative Ways to Present
Looking to impress your guests? Serve your Fudgy Gluten-Free Vegan Beetroot Brownies Recipe cut into mini squares on a tiered tray for a dessert buffet or package them individually in parchment paper tied with twine for lovely edible gifts. Alternatively, layer chunks of brownie with vegan yogurt and fresh fruit in dessert glasses for an elegant parfait twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover brownies in an airtight container in the fridge for up to five days. Chilling preserves their fudgy texture and keeps them fresh-tasting, making them perfect for a quick afternoon treat.
Freezing
If you want to save some for later, these brownies freeze beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. They can keep well frozen for up to three months without losing that fudgy deliciousness.
Reheating
For a warm, gooey bite, let frozen brownies thaw in the fridge overnight and then warm them gently in a microwave for 15-20 seconds. They reheat beautifully, almost tasting like they’re freshly baked. Alternatively, enjoy them cold straight from the fridge as a refreshing treat.
FAQs
Can I use canned beetroot instead of raw beetroot?
While canned beetroot can be used in a pinch, fresh raw beetroot provides better texture and flavor for this brownie recipe. The natural moisture and slight earthiness in fresh beets really enhance the fudgy quality you’re seeking.
Is the espresso flavor very strong in these brownies?
Not at all! The espresso acts like a flavor enhancer for the chocolate rather than tasting like coffee. It deepens the chocolate notes without making the brownies taste like a coffee cake.
Can I substitute almond flour with another flour?
Almond flour is recommended here because it provides moisture and a tender crumb without gluten. If needed, you might try other nut flours, but avoid wheat flours to keep the brownies gluten-free. Note that texture may vary.
Are these brownies completely nut-free?
This recipe includes almond flour, so it’s not nut-free. For a nut-free version, you could try substituting with sunflower seed flour, but the texture will be different and it may affect the flavor slightly.
How fudgy can I expect these brownies to be?
Very fudgy indeed! Thanks to the beetroot and melted chocolate, these brownies maintain a moist, almost ganache-like center that is rich, dense, and satisfyingly gooey. They’re perfect for anyone who loves that dense chocolate brownie experience.
Final Thoughts
This Fudgy Gluten-Free Vegan Beetroot Brownies Recipe has fast become one of my favorite treats to make and share. It’s such a wonderful experience watching people bite into these brownies and discover that rich chocolatey, fudgy magic comes from humble, wholesome ingredients like beetroot and almond flour. Whether you’re gluten-free, vegan, or just curious about a naturally delicious alternative, these brownies are sure to win your heart. I can’t wait for you to try them and create your own little chocolate beetroot masterpiece!
Print
Fudgy Gluten-Free Vegan Beetroot Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
Description
These fudgy gluten-free vegan beetroot brownies combine the natural sweetness and moisture of beets with rich dark chocolate and coconut sugar, delivering a decadent treat that’s both allergy-friendly and packed with flavor. Perfectly dense and moist, these brownies are enhanced with espresso and vegan Greek-style yogurt for a luscious texture without any dairy or gluten.
Ingredients
Wet Ingredients
- 250 g raw red beetroot (peeled and chopped)
- 80 g vegan Greek-style yogurt
- 80 ml espresso
- 2 teaspoons vanilla extract
- 115 g coconut sugar
- 200 g minimum 70% dark chocolate (melted, sugar free if needed)
Dry Ingredients
- 60 g Dutch-process cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 125 g almond flour
Instructions
- Prepare the oven and pan: Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F). Lightly grease an 8-inch square baking pan and line it with parchment paper to prevent sticking.
- Prepare the beets: Thoroughly wash the beetroot, peel off the skin (wear gloves and an apron to avoid staining), cut into chunks, and weigh 250 g of peeled beetroot for the recipe.
- Puree the beet mixture: In a high-speed blender or food processor, combine the chopped beetroot, vegan Greek-style yogurt, espresso, and vanilla extract. Blitz until completely smooth. Pour the beet puree into a large mixing bowl and whisk in the coconut sugar until well combined.
- Add melted chocolate: Pour the melted dark chocolate into the beet mixture and whisk thoroughly to integrate it evenly.
- Incorporate dry ingredients: Add the Dutch-process cocoa powder, baking powder, sea salt, and almond flour to the wet mixture. Whisk gently until just combined to avoid overmixing.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, checking doneness by inserting a skewer which should come out mostly clean with a few moist crumbs. If wet batter remains, bake for an additional 5 minutes.
- Cool and set: Allow the brownies to cool to room temperature in the pan for about 30 minutes. Then transfer to the fridge to chill for at least 4 hours or overnight. Alternatively, freeze for 2 hours to firm up the texture, making slicing easier.
- Slice the brownies: Use a sharp knife dipped in hot water and dried with a paper towel to slice the brownies smoothly. Reheat and dry the knife between cuts for best results and clean edges.
Notes
- Wearing gloves and an apron while peeling beets helps prevent staining of skin and clothes.
- Vegan Greek-style yogurt adds creaminess without dairy; substitute with any plant-based yogurt.
- Espresso intensifies the chocolate flavor and balances sweetness.
- Coconut sugar brings a caramel-like sweetness and is healthier than refined sugars.
- Using Dutch-process cocoa powder ensures a rich, smooth chocolate flavor ideal for baking.
- Chilling the brownies solidifies their fudgy texture and makes slicing cleanly much easier.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
