Dessert

Fudgy Gluten-Free Vegan Beetroot Brownies Recipe

Name: Fudgy Gluten-Free Vegan Beetroot Brownies Recipe
Prep time: 30 min
Cook time: PT-490374H28M59S
Total time: 2 h 50 min
Cuisine: Vegan
Ingredients: 250 g raw red beet (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 (use sugar-free if needed); 60 g Dutch-process cocoa powder; 2 teaspoons baking powder; ¼ teaspoon sea salt; 125 g almond flour

ByJulian Dempsey December 1, 2025December 1, 2025

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Introduction

These fudgy gluten-free vegan beetroot brownies offer a rich, chocolatey treat with a subtle hint of earthiness from the beets. They’re perfect for anyone craving a healthy twist on a classic favorite without compromising on flavor or texture.

A stack of four dark brown chocolate brownies with a moist, dense texture is centered in the image, each piece showing rough crumbs on the sides. Behind the stack, two white milk bottles and slices of bright red beetroot are visible, while in the foreground, a whole beetroot with reddish stems lies next to two more brownies. The brownies and beetroot rest on a piece of newspaper on a white marbled surface, creating a fresh and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g raw red beet (beetroot), peeled
80 g vegan Greek-style yogurt
80 ml espresso
2 teaspoons vanilla extract
115 g coconut sugar
200 g minimum 70% dark chocolate, melted
60 g Dutch-process cocoa powder
2 teaspoons baking powder
¼ teaspoon sea salt
125 g almond flour

Instructions

Step 1: Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F). Lightly grease an 8-inch square pan and line it with parchment paper.
Step 2: Wash and peel the beetroot carefully (wear gloves to avoid staining), then cut into chunks and weigh out 250 g.
Step 3: In a high-speed blender or food processor, combine the beetroot chunks, vegan yogurt, espresso, and vanilla extract. Blend until smooth, then pour into a large bowl.
Step 4: Add the coconut sugar to the bowl and whisk to combine well.
Step 5: Stir in the melted dark chocolate until fully incorporated.
Step 6: Sift in the cocoa powder, then add the baking powder and sea salt. Finally, fold in the almond flour until just combined without overmixing.
Step 7: Pour the batter into the prepared pan and bake for 30 minutes. Test doneness by inserting a skewer; it should come out mostly clean with a few moist crumbs. Bake an extra 5 minutes if needed.
Step 8: Let the brownies cool in the pan at room temperature for about 30 minutes, then chill in the fridge for at least 4 hours or overnight to firm up.
Step 9: To slice, heat a sharp knife under hot water, dry it, and cut through the brownies. Repeat heating and drying the blade for each slice to keep edges clean.

Tips & Variations

Use gloves and an apron when peeling beets to avoid staining your hands and clothes.
For a nut-free option, substitute almond flour with oat flour or gluten-free all-purpose flour.
Try adding chopped nuts or vegan chocolate chips for extra texture and flavor.
Ensure the chocolate is fully melted and slightly cooled before mixing to prevent curdling the batter.
If you prefer a less intense espresso flavor, replace it with strong brewed coffee or additional water.

Storage

Store the brownies covered in the refrigerator for up to 5 days. For longer storage, freeze them tightly wrapped for up to 2 months. To serve, thaw in the fridge overnight and bring to room temperature before enjoying for the best texture.

How to Serve

The image shows a block of dark chocolate brownies cut into 12 square pieces. The brownies have a shiny, slightly rough top layer with a rich, dark brown color and moist texture. Each piece is thick and dense, with a uniform height, suggesting a fudgy consistency. The edges of the brownies are slightly crisp, contrasting with the soft inside. The block is placed directly on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or cooked beetroot instead of raw?

Raw beetroot provides the best texture and moisture. Cooked or canned beetroot is softer and may alter the final texture, making the brownies less fudgy. If using cooked, drain thoroughly and puree well before incorporating.

Are these brownies really gluten-free and vegan?

Yes, this recipe uses almond flour and no animal products, making it suitable for gluten-free and vegan diets. Just be sure your chocolate and yogurt are certified vegan and gluten-free.