Fudgy Beetroot Brownies

You wouldn’t guess these Fudgy Brownies are actually healthier, more nutritious, refined sugar-free,  refined flour-free, dairy-free and oozing with delicious beetroot, yet they taste so deliciously decadent!  No-guilt needed when eating these Fudgy Beetroot Brownies! 

Fudgy Beetroot Brownies

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I absolutely love anything that involves chocolate, whether it is snuck into my breakfast recipes like these Peanut Butter Chocolate Breakfast Cups or Chocolate Protein Oat Pancakes. Or whether it is the star ingredient in my dessert recipes such as these Double Chocolate Fudgy Cookies or Creamy Vegan Chocolate Orange Chia Pudding.

Thankfully, becoming Vegan doesn’t mean you can’t enjoy Chocolate anymore, which many people may believe, because there are so many dairy-free chocolate bars out there and these are ever growing too, with different flavour additions such as mint, orange, coffee, hazelnut and cookie, but there is also the options as there is with dairy chocolate for milk, dark and white chocolate. What more could you ask for?!

Well as much as I love chocolate, I very rarely just eat a bar of chocolate as it is. Instead I prefer to get creative with my dairy-free chocolate bar and use them to make recipes whether it is snuck into a recipe or whether it is the main ingredient in a recipe, it is all about the addition of chocolate because I truly am an addict. When it comes to dessert, 90% of the time it has to be chocolate and a very rare occasion where it may be a fruity dessert such as these dreamy Lemon Mousse Bars.

Today, I am sharing my recipe for Fudgy Beetroot Brownies, which as you will have guessed from the name of these Brownies, the star ingredient is indeed Beetroot. I really wanted to call these Fudgy Red Velvet Brownies because as I was scrolling through the photographs, the colour is very much similar to classic Red Velvet desserts. However, the difference with Red Velvet and pure chocolate desserts such as Brownies is that Red Velvet desserts contain far less cocoa as it isn’t the star ingredient and it is purely meant to be a subtle chocolate taste with complimentary vanilla flavours and the red is there to disguise the chocolate so you register that you’re not eating chocolate cake when you see a vibrant red colour. Clever right?!

So as these Fudgy Beetroot Brownies are definietely a Brownie packed full of a strong chocolatey flavour as a Brownie should be, I couldn’t call them Red Velvet, but that’s fine because they are meant to be a Brownie and they are totally worthy of their Fudgy Brownie status.

I first made Brownies with Beetroot possibly over a year ago now and I hadn’t returned to trying them again until now. The reason for not returning to them was purely due to the fact that the first batch I made, I really didn’t like and didn’t want to try ever again. However, recently as I’ve turned Vegan, I am trying so much more than I ever would have done and I wanted to try them again as I received some fresh Organic Beetroots in my Organic Box so I thought this was the perfect opportunity. For my first batch of Beetroot Brownies all that time ago, I used vacuum packed Beetroot which I felt gave them a slight tang that I wasn’t a fan of, or perhaps I used a lack of Chocolate, but either way, they put me off until now where I felt I was lacking a good brownie in my life.

I was right, I was lacking a good brownie in my life, and there isn’t much better than biting into a Brownie that is fudgy, dairy-free, wholegrain, refined sugar-free and healthy (after all, it does contain Vegetables so it must be healthy right!?).

Fudgy Beetroot Brownies

For my recipe I have used:

Oat flour as the main flour ingredient as I often use homemade oat flour because it is inexpensive and find it to work well for me in most recipes (it does create a denser result though). I also added a little protein powder and wholemeal flour to the dry ingredients as I like to sneak in protein powder wherever I can and wholemeal is my next go-to flour.

Coffee Powder has also been added here as more of a test than anything else as my Partner had previously been telling me about adding coffee powder to my chocolate desserts to enhance the flavour of the cacoa and offset any bitterness…so I tried it. These Brownies were very chocolatey so I hope this helped to enhance them but feel free to leave it out completely as my partner who is sensitive to coffee, immediately tasted it without me saying a single thing… I personally did not and don’t believe the small amount of coffee powder in this recipe would overpower the much larger amount of cacoa and chocolate.

A good quality Organic Cacoa Powder, Maple Syrup and Coconut Oil which is essential for keeping these as healthy and nutritious as possible, as they are refined sugar-free and contain a great source of healthy fat.

A Dairy-free Chocolate Bar which makes these Brownies extra chocolatey and decadent. Use your favourite dairy-free chocolate bar here but I love this brand which does various flavours, thin-style bars and no added sugar bars.

If you also love anything Chocolatey and don’t wish to feel guilty for a little over indulgence then try some of my other recipes:

Fudgey Double Chocolate Brownies

Chocolate Brownie Coconut Cream Pie

Flourless Peanut Butter Brownies

Cookie Dough Brownie Skillet

Raw Vegan Coconut and Berry Chocolate Cheesecake

Triple Chocolate Filled Cupcakes

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Fudgy Beetroot Brownies
Prep time
Cook time
Total time
Recipe type: Dessert, Vegan
Serves: Serves 6-8
  • ½ cup oat flour
  • 2 tbsp protein powder
  • 2 tbsp wholemeal flour
  • ½ tsp ground coffee
  • ½ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp fine salt
  • ½ cup maple syrup
  • 1 tsp vanilla
  • 3 tbsp chickpea brine (= 1 egg)
  • ¼ coconut oil, melted
  • 2 cooked beetroots, roughly diced
  • ½ cup dairy-free chocolate, melted
  1. Line a baking dish with parchment paper. Pre-heat oven to 350F/180C/Gas Mark 4.
  2. In a mixing bowl combine the dry ingredients. Then in a food processor, combine the remaining ingredients until smooth.
  3. Add the dry ingredients to the food processor and pulse to combine.
  4. Transfer batter to the dish and place in the oven for 20 mins, until firm and an inserter comes out clean. Leave in the oven to cool for 15 minutes, then remove to a cooling rack to cool completely before slicing into 6-8 piece.
  5. Leave at room temperature in an air-tight container for a day or in the fridge for 3-4 days.

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