Fudgy and Chocolaty Beet Brownies
May 28, 2021 (Last updated Sep 29, 2025) by Hannah Sunderani
Fudgy and Chocolaty Beet Brownies
These beet brownies are so fudgy, decadent, and chocolatey. You won’t believe we’ve snuck cooked beets into the batter! The texture is spot on for a deliciously moist brownie. A great way to get more veggies into your diet.
How to make Chocolate Beet Brownies
I recipe tested these chocolate beet brownies three times until perfect.
Note – It’s important that you’re using cooked beets for this recipe, not raw. You can buy pre-cooked beets from the grocery store, or cook them yourself on the stove top in a pot of boiling water until fork tender (about 1 hour), peel and chop.
Can you freeze beet brownies:
These beet brownies can be frozen for up to 2 months. Store in an air-tight container with layers of parchment paper in-between the stacked layers. This will stop them from sticking together. Let thaw at least 30 minutes before eating.
I like to take the brownies out of the freezer the day before eating, and pop straight in the fridge to thaw overnight.
So there we have it. A delicious beet brownie recipe that’s moist, fudgy, chocolatey and vegan! They’ve got a gorgeous red velvet hue, and you’d never know it was from pureed beets! This recipe was a huge hit with both the vegans and the vegan skeptics in our family. I know you are going to love these beet brownies as much as we do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Fudgy and Chocolatey Beet Brownies
Ingredients
- 2 tbsp ground chia or ground flax
- ½ cup water
- 8 oz cooked beets skins removed, chopped
- 1 cup vegan butter
- 8 oz semi-sweet vegan chocolate chips more for sprinkling
- 1 ¼ cup all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tsp vanilla extract
- 1 cup cane sugar
Instructions
- Preheat oven to 350F/180. Line a 8×8-inch square baking pan with parchment paper.
- Make the flax eggs by combining the ground chia and water in a small bowl. Whisk together and let sit at least 10 minutes.
- In a food processor (or blender), puree the cooked beets until smooth, 2 minutes.
- Melt the butter and chocolate in the microwave (in 30 second increments), whisk until smooth and combined. Set aside. (Alternatively, you can do this on the stove top in a double boiler).
- In a small mixing bowl, combine the flour, baking powder, and salt.
- In a large mixing bowl beat the flax egg and sugar, on medium speed with a hand-mixer until fluffy and combined. Then add the vanilla, pureed beets, and melted chocolate. Beat until smooth, 1 minute. Add the flour mixture, bit-by-bit, while mixing on medium speed until combined.
- Pour the brownie batter into the baking pan and sprinkle with a handful of chocolate chips. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool 10 minutes, then transfer to a wire rack to cool completely.
Approvals
Nutrition
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Is it possible to not use the sugar in this recipe or replace it with honey?
Hi there! I haven’t recipe tested with honey but I imagine that it would change the consistency of the batter as you’re swapping a dry ingredient for a wet one! If you’d like to replace the sugar my recommendation would be to try coconut sugar. Although I have not recipe tested I do think it would be a better swap! Good luck!
My go-to when I want a chocolate treat without the guilt!
I’m thrilled to hear that Madison! Thanks for the review!
I doubled the recipe on this and made it in a 9 x 13 inch pan. It took closer to 50 minutes to cook, but it was wonderful. I’d definitely make it again.
Thanks so much for this insight Elizabeth! Great to know that the recipe can be doubled in a rectangular pan. 🙂 And I’m so glad you enjoy this brownie recipe as much as I do. Thanks for the kind review. 🙂
I visited a lot of website but I think this one holds something extra in it in it
I LOVE beets!! This recipe is genius! My husband don’t love beets, he will eat them but doesn’t care too much for them, but he loved these brownies! My scale ran out of batteries, so I had to guess how much beet and chocolate chips to use. I used just less than 2 cups of chopped beets and 1 and 1/3 cups chocolate chips. I may have been off, because my toothpick didn’t come out clean until an additional 10 minutes of baking, and the brownies where ridiculously moist, a little too moist lol. BUT after resting and completely cooling, by the next day they were the absolute perfect texture. Delicious!
Hi Krystal! I am so glad you enjoyed these beet brownies. They have been really popular with our friends and family too. It seems you did add a little more beets and chocolate than recommended! But I’m glad it still worked out. The 8 oz of beets (pureed) and chocolate chips measures to about 1 cup each. 🙂 Hope that clarifies things for next time in case your scale quits on you! haha. And I hope you make them again soon!