This brownie recipe is incredibly fudgy and packed with healthy goodness. You would never know these brownies contain beets!
Today’s blog post is short and sweet, which is so different for me. I’ve had a lot on my plate recently and am putting more of my time and energy into my studies and other little projects I have going on at the moment. That said, I’m trying to make an effort to get more consistent with blog posts— I’m thinking of getting a blog post out every Thursday so I can start being more consistent. Let me know your thoughts or if you would like to see more than just one blog post per week. I’m here to serve you and love hearing your feedback and opinions!
Let’s get to some details! This healthified brownie recipe is easy to whip together and satisfies the sweet tooth perfectly. These brownies are made with plant based, whole food ingredients that are rich in nutrients your body will thank you for. Oh, and they’re made with tons of love! The combination of beets and chocolate go hand in hand, and I’m clearly a huge fan because this is my second recipe I’m sharing that consists of beets and chocolate! I talk more about why I love to combine beets with chocolate in my Vegan Chocolate Beet Muffins recipe if you’re curious enough. I hope you enjoy!
VEGAN CHOCOLATE BEET BROWNIES
A healthy and fudgy brownie recipe made with plant based whole food ingredients. These brownies come loaded with fiber, healthy fats, plant protein, and antioxidants to leave you feeling nourished and satisfied. Dairy free, refined sugar free, vegan friendly.
Serves: 9 Brownies | Time: 30 minutes | Difficulty: Easy
- 1 cup organic spelt flour
- 1 cup organic coconut palm sugar
- 1/4 cup organic baking cocoa powder, or raw cacao powder works too
- 1 tsp baking powder, I like using Bobs Red Mill
- 1/4 tsp Himalayan salt, or sea salt
- 1 cup red beet puree
- 1/4 cup organic coconut oil, melted
- 1 tsp pure vanilla extract, non alcoholic
- 2 flax eggs (in a small bowl whisk together 2 tbsp of ground flax seed with 5 tbsp water)
- 1/2 cup dairy free/vegan chocolate chips
Notes: If you have not pureed beets before don’t worry— it’s actually quite simple! Peel, chop, and cook up a batch of red beets (you could aim for 2 to 3 medium to large sized red beets). Beets cook faster when peeled and chopped, and it makes it easier to blend them in a food processor. Once the beets are fully cooked, let them cool and then puree them in a food processor until smooth. You can freeze any left over cooked/pureed beets in an airtight container if you won’t be using it all, or if you don’t feel like pureeing the entire batch. I personally like to freeze cooked beets to use in smoothies, or other cooking/baking recipes. It doesn’t hurt to have prepped veggies on hand!
- Preheat the oven to 350 degrees F. Grease a 8×8 baking dish (I used a glass 8×8 Pyrex dish) with coconut oil and set aside.
- In a large sized mixing bowl, whisk together the dry ingredients; spelt flour, coconut palm sugar, baking cocoa powder, baking powder, and Himalayan salt. Set aside.
- In a medium sized mixing bowl, combine the wet ingredients; beet puree, melted coconut oil, vanilla extract, and flax eggs.
- Combine the wet ingredients into the larger bowl with the dry ingredients and mix everything together until a brownie batter consistency is achieved. Fold in the chocolate chips.
- Pour brownie batter into prepared baking dish and spread evenly with a spatula. Place in the oven to bake for 18 minutes keeping an eye. Always poke with a toothpick or a fork to check if your baking is complete. If it comes out clean, your brownies are complete.
- Keep brownies stored in an airtight container up to 4 days, or freezer up to 3 weeks.
I hope you enjoy this healthy and delicious Vegan Chocolate Beet Brownie recipe! If you make this recipe, be sure to tag me on Instagram @thenourishedblonde so I can see your healthy brownie creations. I hope you have an amazing day!