Description
These fudgy gluten-free vegan beetroot brownies combine the natural sweetness and moisture of raw beetroot with rich dark chocolate to create a decadent yet wholesome treat. Made without any eggs, dairy, or gluten, these brownies are perfect for those with dietary restrictions or anyone seeking a healthier, plant-based dessert. The espresso intensifies the chocolate flavor, while almond flour and coconut sugar keep the texture moist and satisfyingly fudgy.
Ingredients
Scale
Main Ingredients
- 250 g raw red beet (beetroot) (weighed after peeling)
- 80 g vegan Greek-style yogurt
- 80 ml espresso
- 2 teaspoons vanilla extract
- 115 g coconut sugar
- 200 g minimum 70% dark chocolate (melted, sugar-free if needed)
- 60 g Dutch-process cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 125 g almond flour
Instructions
- Prepare the 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 baking pan and line it with parchment paper to prevent sticking.
- Prepare the beetroot: Thoroughly wash the beetroot, peel off the skin carefully (wear gloves and an apron to avoid staining), cut into chunks, and weigh out 250 g.
- Puree the beetroot mixture: Place the beetroot chunks, vegan Greek-style yogurt, espresso, and vanilla extract into a high-speed blender or food processor. Blend until smooth, then transfer the puree to a large mixing bowl. Add the coconut sugar and whisk well to combine.
- Add melted chocolate: Stir the melted dark chocolate into the beetroot mixture and whisk until fully incorporated and smooth.
- Add dry ingredients: Gradually whisk in the Dutch-process cocoa powder, baking powder, and sea salt, followed by the almond flour. Mix gently until just combined to maintain a fudgy texture.
- Bake the brownies: Pour the batter into the prepared baking pan and bake in the preheated oven for 30 minutes. Test doneness by inserting a skewer into the center; it should come out mostly clean with a few moist crumbs. If wet batter remains, bake 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 them to the refrigerator to chill for at least 4 hours, or overnight, to firm up and improve sliceability. Alternatively, freeze for 2 hours for quicker firming.
- Slice and serve: Use a sharp knife to cut into squares. For clean slices, run the knife under hot water, dry it with a paper towel between cuts, and wipe away crumbs and fudgy bits.
Notes
- Wearing gloves and an apron when peeling beetroot is highly recommended to prevent stains on your skin and clothes.
- Use vegan Greek-style yogurt or any firm plant-based yogurt alternative for creaminess and moisture.
- The espresso intensifies the chocolate flavor but can be substituted with cooled strong coffee or omitted if desired.
- Coconut sugar adds a rich sweetness and depth; regular brown sugar can be a substitute but may alter flavor slightly.
- Dutch-process cocoa powder provides a smoother and less acidic cocoa flavor.
- Chilling the brownies is crucial for achieving the desired fudgy texture and easier slicing.
