30-Minute Fudgy Chocolate Beet Brownies

These beet brownies are fudgy, decadent, and chocolatey. You won't believe we've snuck beets into the batter! The texture is spot on, for a delicious tasting brownie recipe that you'll create time and again. Bakes in 30 minutes!

Course Sweets

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings brownies

Calories 263kcal

Author Hannah Sunderani

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

US Customary - Metric

Instructions

Preheat oven to 350F/180. Line a 8x8-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.

Nutrition