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
Scale
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.
