Description
These fudgy gluten-free vegan beetroot brownies combine the earthiness of beetroot with rich dark chocolate, creating a moist and decadent treat without any dairy or gluten. Perfectly suited for a plant-based lifestyle, these brownies are naturally sweetened and packed with wholesome ingredients, making them an indulgent yet nutritious dessert option.
Ingredients
Scale
Wet 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)
Dry Ingredients
- 60 g Dutch-process cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 125 g almond flour
Instructions
- Prepare 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 pan and line with parchment paper for easy removal.
- Prepare the beets: Thoroughly wash and peel the beetroot, preferably wearing gloves and an apron to prevent staining. Cut into chunks and weigh out 250 grams.
- Puree beets: In a high-speed blender or food processor, combine the beetroot chunks, vegan Greek-style yogurt, espresso, and vanilla extract. Blitz until smooth, then pour into a large mixing bowl. Add coconut sugar and whisk well to combine.
- Add melted chocolate: Pour the melted dark chocolate into the beet mixture and whisk thoroughly to incorporate all ingredients evenly.
- Incorporate dry ingredients: Whisk in the Dutch-process cocoa powder, baking powder, and sea salt. Finally, fold in the almond flour gently until just combined, careful not to overmix.
- Bake the brownies: Transfer the batter to the prepared pan and smooth the top. Bake for 30 minutes. Test doneness with a skewer – it should come out mostly clean with some crumbs. If batter remains wet, continue baking for an additional 5 minutes.
- Cool and chill: Allow the brownies to cool in the pan at room temperature for about 30 minutes. Then transfer to the refrigerator to chill for at least 4 hours or overnight for best results. Alternatively, freeze for 2 hours to firm up faster.
- Slice and serve: Use a sharp knife dipped in hot water and dried between slices to cut cleanly. Wipe away crumbs and fudgy bits before each new slice for a neat presentation.
Notes
- Wearing gloves is recommended when handling beetroot to avoid staining hands.
- Using a vegan Greek-style yogurt adds creaminess and moisture to the batter.
- Espresso intensifies the chocolate flavor but can be substituted with strong brewed coffee or water if preferred.
- Coconut sugar provides natural sweetness and a slight caramel note; feel free to adjust according to taste.
- Ensure the dark chocolate is at least 70% cocoa; sugar-free options suit dietary needs.
- Letting brownies chill fully before slicing helps them firm up and prevents crumbling.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
Keywords: beetroot brownies, vegan brownies, gluten-free dessert, fudgy brownies, dairy-free brownies, healthy brownies, plant-based dessert
