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Homemade Fudgy Beetroot Brownies photo

Fudgy Beetroot Brownies

These Fudgy Beetroot Brownies are a deliciously rich and healthy treat that will satisfy your sweet tooth without the guilt!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 2 tablespoons ground flax seed acts as a binding agent
  • 6 tablespoons water
  • 4 small beets roasted and chopped (about 1 cup pureed)
  • 3 tablespoons coconut oil melted
  • 1 1/4 cup full-fat coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup raw cacao powder
  • 1/2 cup tapioca flour
  • 3/4 cup coconut sugar
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon

Equipment

  • Mixing bowls
  • Blender or food processor
  • Baking Pan
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

Method:
  1. In a small bowl, combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir well and let it sit for about 10 minutes until it thickens. This will form your flax egg, perfect for binding the brownies.
  2. If you haven’t done so already, roast your beets. Wrap the beets in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes, or until tender. Once cool, peel and chop them before pureeing them in a blender or food processor until smooth.
  3. In a large mixing bowl, combine the pureed beets, melted coconut oil, full-fat coconut milk, pure vanilla extract, and the prepared flax egg. Mix well until you have a smooth mixture.
  4. In another bowl, whisk together the raw cacao powder, tapioca flour, coconut sugar, almond flour, baking powder, baking soda, sea salt, and ground cinnamon until well combined.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to over-mix; you want to keep that fudgy texture!
  6. Pour the brownie batter into your prepared baking pan, spreading it evenly with a spatula.
  7. Preheat your oven to 350°F (175°C) and bake the brownies for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • Freeze brownies individually wrapped for up to 3 months.
  • Reheat in the microwave for a warm treat!