These fudgy beetroot brownies are proof that vegetables absolutely belong in dessert. Blended beetroot gives these brownies their rich colour, moist texture and an earthy sweetness that pairs perfectly with dark chocolate. Easily made refined sugar-free with chocolate choice.
If you love baking with whole ingredients and sneaking extra nourishment into everyday foods, these brownies are about to become a staple in your kitchen.
Why Beetroot?
- Rich in antioxidants
- Supports heart health
- High in fibre
- Naturally lower in calories than traditional brownies
- Rich in folate (cell function and heart health), manganese (metabolism and bone support), potassium (blood pressure regulation), plus smaller amounts of iron and vitamin C
- Helps retain moisture, especially after freezing
Fudgy Beetroot Brownies
12
servings15
minutes20
minutes100
kcalThese are my rich, fudgy chocolate brownies with a secret veggie ingredient. These beetroot brownies are moist, naturally lighter in calories, freezer friendly, and packed with fibre and antioxidants.
Ingredients
- Wet Ingredients
3/4 cup cooked & peeled whole beetroot (approx. 160–180g; about 2 medium or 4 small beets)
1/3 cup pure maple syrup (105g)
2 eggs
1 tsp vanilla extract (4g)
1/3 cup melted dark chocolate (50g)
1/4 cup melted butter (50g)
- Dry Ingredients
3/4 cup plain flour (120g)
1/3 cup cacao powder (35g)
1/4 tsp salt (2g)
1/2 tsp baking powder (3g)
- Toppings (optional)
1/4 cup chocolate chips (optional)
dusting of icing sugar (optional)
Directions
- Preheat oven to 170°C and line an 8×8 inch brownie tin.
- Add cooked and peeled beetroot to a food processor or blender and blend until a smooth puree forms.
- In a medium bowl, whisk together flour, cacao powder, salt, and baking powder. Set aside. In a separate bowl, combine beetroot puree, maple syrup, eggs, vanilla, melted dark chocolate, and melted butter until smooth.
- Gently fold dry ingredients into wet ingredients until just combined. Spread batter evenly into the prepared tin and sprinkle with chocolate chips (if using)
- Bake for 18–24 minutes, until it looks set in the centre and a toothpick inserted comes out with clean or with moist crumbs. Allow brownies to cool completely in the pan. They will firm up as they cool and are even fudgier after chilling.
- Storage:
Store in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months. Thaw in the fridge, they stay beautifully fudgy.
Notes
- Refined Sugar-Free Option:
To keep these brownies refined sugar free, choose dark chocolate and/or chocolate chips sweetened without refined white sugar (such as coconut sugar or other unrefined sweeteners). Maple syrup is used as the primary sweetener in this batter. - Approximate Nutrition (Per Brownie)
Based on 12 servings. Values are estimates only.
Calories: ~185 kcal
Protein: ~4 g
Fat: ~9 g
Carbohydrates: ~24 g
Fibre: ~3 g
Sugars: ~10g
Folate: ~45 mcg
Potassium: ~220 mg
