Fudgy Dark Chocolate Beetroot Brownies (GF, DF, Refined Sugar Free)

Fudgy Dark Chocolate Beetroot Brownies (GF, DF, Refined Sugar Free)

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Rich fudgy and deliciously chocolately, these beetroot brownies are both a sweet treat and a sneaky way to get your veggies in. The beetroot adds moisture and works perfectly with the rich dark chocolate. You would never guess these were gluten, dairy and refined sugar free with hidden veggies inside.

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Am sure you are all familiar with the idea of adding fruit and vegetables to baked goods. I have experimented with using avocado to make chocolate mousse and chocolate cookies which are seriously delicious. Then there is the 100 and 1 ways to use bananas in baking. Let’s not forgot courgette and carrots as well, but beetroot was a new one for me until these beetroot brownies came along.

I searched on Pinterest for ways to use beetroot after buying a huge bag of cooked beetroot at Costco. To my delight I found a wide array of sweet and savoury recipes. This has led me to making beetroot burgers, these beetroot brownies and roasted balsamic beetroot. There is also a relish and a few dips I want to try out.

Beetroot brownies

 

Stay tuned for the beetroot burgers as I am still perfecting them at the moment.

Safe to see my fridge is stocked full of beetroot in all different variations. This beetroot brownies are definitely the star of the show so far. It only took two attempts to get the recipe right, which is a surprised in itself.

Whilst searching for a recipe for these brownies, I came across a whole spectrum of different ideas. Some called for raw beetroot, some called for cooked, some were vegan and some were way too high in sugar for my liking. This is all lead me to decide to wing it and make up my own recipe.

Beetroot brownies

If you know anything about baking, then you will know it tends to be a tricky thing to just chuck ingredients together and cross your fingers that it will work out. This is why I’m so surprised it only took two attempts to get this recipe right.

Historically I have been bad at making the fudgy gooey brownies and usually they turn out more like a dry cakey texture. Thankfully that seems to all be in the past now. As I have now made two amazing brownies recipes, this one and the almond butter blondies I posted early. You can get that recipe right here.

beetroot brownies

Personally, am a big fan of dark chocolate the darker the better in my opinion but if you prefer milk chocolate then you will want to use a lower percentage of chocolate here. Just keep in mind if you want these brownies to be dairy free then remember to buy dairy free milk chocolate. I don’t have this problem as really dark chocolate usually doesn’t contain any milk. I also use avocado oil in this recipe to replace the butter. This was also another great Costco find of mine.

Beetroot brownies

Fudgy dark chocolate beetroot brownies (GF, DF, Refined Sugar Free)

Rich fudgy and deliciously chocolately, these beetroot brownies are both a sweet treat and a sneaky way to get your veggies in. The beetroot adds moisture and works perfectly with the rich dark chocolate. You would never guess these were gluten, dairy and refined sugar free with hidden veggies inside.

Course Dessert
Cuisine DF, GF, Refined sugar free
Keyword Beetroot Brownies
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 16
Calories 80 kcal
Author emma

Ingredients

  • 125 grams cooked beetroot
  • 100 grams plain gf flour
  • 45 grams raw cacao powder
  • 25 grams 70% dark chocolate
  • 25 grams avocado oil
  • 10 grams cacao nibs
  • 3 large eggs
  • 1 tsp baking powder

Instructions

  1. Pre oven to 180c or 350f. Line a small baking pan with grease proof paper

  2. To a blender or food processor add cooked beetroot and blend until broken up into very small pieces.

  3. Next add all the rest of the ingredients except the dark chocolate and cacao nibs.

  4. Blend on high for 1 minute or until everything is well incorporated and you have a smooth batter. 

  5. Roughly chop up your dark chocolate and stir it into the brownie batter along with the cacao nibs. 

  6. Add batter to your lined baking pan and bake in the oven at 180c for about 14 minutes. 

  7. Remove from the oven and leave to cool for a 5 minutes in the tray before removing to cool completely on a wire rack. 

  8. Cut it up into to squares i managed to get 16 squares from mine. Store them in an airtight container in the fridge for 3 to 5 days. 

Recipe Notes

Macros for 1 square is 4f 8.2c 2.7p

Hope you guys enjoy this recipe, don’t forget to pin this recipe and follow me over on pinterest. If you recreate this or any of my recipes to tag me in them on Instagram @emmalouisecee I love to see them all. I also post daily on insta stories if you want to see what I eat in a day and how I train at the gym. Have a great day.

beetroot brownies

 

 



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