Beetroot Brownies

May 14, 2020

Beetroot Brownies

How good is a warm, gooey, chocolate brownie? Not much tops that in my eyes. But how about one that actually has some nutrients on board? Now introducing you to the beetroot brownie. 

  • Moist and chewy
  • Oh so fudgy
  • Chewy & chocolatey

The taste of beetroot disappears once its baked, making this the perfect treat for the family (even the fussy ones). 


Beetroot Brownies




  • 3 medium cooked beetroots
  • 30 g flaxseed meal
  • 90 ml beetroot water from cooked beetroot
  • 3 tbsp coconut oil
  • 1/4 cup almond milk
  • 1 tbsp vanilla extract
  • 1/4 cup cornstarch or arrowroot starch
  • 100 g oats
  • 250 g wholemeal self-raising flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1/4 tsp salt
  • 1/4 ground cinnamon
  • 15 g Cacao nibs
  • 50 g Cacao powder

Fudge Topping:

  •  30ml coconut oil melted
  • 1tsp vanilla extract
  • 1tsp corn starch or arrowroot starch
  •  15g cacao powder



  • Preheat the oven to 180 degrees C, and lightly oil a small baking tray max 10″x10″
  • In a small bowl, stir together beetroot water and flax meal to make vegan flax eggs. Leave it for about 10 minutes to thicken
  • Slice the beetroot into cubes and put in the blender. Blend for a few minutes to make beetroot puree.
  • Transfer the puree into a mixing bowl, and add the remaining ingredients and mix by hand or using hand mixer.
  • Add the flaxseed mixture (beet water and flaxseed meal and mix in the batter
  • Pour the brownie batter into the baking dish and smooth it evenly.
  • Place in the oven and bake for 30 -40 minutes. Allow brownies to cool for 30 to 40 minutes before slicing them into pieces.
  • After the brownies have cooled down, In a small bowl, stir together coconut oil, vanilla extract, cornstarch (to thicken), and cocoa powder. Pour and spread over the brownies and cut into even pieces. 
  • Enjoy!

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