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Top down view of beet brownies with chocolate on top.
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Beet Brownies (Dairy Free)

These beet brownies are made with roasted beets, a combination of dark chocolate and cocoa powder, dates as well as coconut oil for added flavour. They are moist and chocolatey, not too sweet and made without dairy. Easy to make and delicious the next day, too!
Course Dessert, Snack
Cuisine American, dairy free
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 12 brownies
Calories 289kcal
Author Monika Dabrowski

Equipment

  • 8/11" (23/28cm) baking pan
  • Hand blender
  • Whisk

Ingredients

  • 1 cup beet puree see preparation tips in Instructions
  • 1½ cups dark chocolate chips or dark chocolate, 60-70% cocoa solids, dairy free if required
  • 3 tablespoons cocoa powder
  • ¾ cup + 2tsp all-purpose/plain flour
  • ½ teaspoon baking powder
  • ½ cup + 1tbsp coconut oil
  • 3 large eggs at room temperature
  • ⅔ cup less 1tbsp sugar
  • 10 dates regular, not Medjool, pitted, chopped
  • 1½ teaspoons vanilla extract
US Customary - Metric

Instructions

  • Prepare beets: Preheat the oven to 375F/190C/gas mark 5. Place the beets on top of a small baking sheet lined with parchment paper and bake in the centre of the oven for about 50 minutes or until tender (but not too soft). Remove from the oven and set aside to cool.
    TIP: If using large beets halve them and bake cut side down. You can bake the beets in advance and once cooled refrigerate overnight. 
  • Preheat the oven to 350 F/180C/gas mark 4. Lightly grease and line a 9/11'' (23/28cm) pan with parchment paper. Set aside.
  • Melt chocolate: Place the chocolate and coconut oil in a clean, dry glass bowl and microwave until almost completely melted then stir until the chocolate pieces are no longer visible. Stir in the sugar and set aside to cool.
  • Prepare beet mixture: Peel the beets. Puree until smooth then measure out the right amount (or vice versa, if using a scale). Add the dates and puree again. Set aside.
  • Add eggs: Whisk in the eggs and vanilla extract.
  • Add chocolate mixture: Gradually pour in the chocolate mixture whisking in until thoroughly incorporated.
  • Make dry mixture: Combine the flour, baking powder and cocoa and stir using a whisk.
  • Assemble: Sift the flour mixture over the batter (in 3 goes) and stir in using a whisk. Do not overstir the batter.
  • Bake: Pour the batter into the prepared pan and bake in the centre of the oven for 40 minutes.
  • Cool: Remove from the oven and set aside to cool completely in the pan.

Notes

  • Ready-cooked beets should not be used in this recipe (they are likely to have less flavour and more moisture than beets baked at home).
  • The beets can be baked ahead and, once cooled, refrigerated (covered) overnight. Puree the beets when you are ready to make the recipe.
  • It's important to sift the dry ingredients (see Instructions).
  • Do not overmix the batter, stir just to combine.
  • Your beet brownie squares will become fudgier if you refrigerate them.
  • Freeze for up to 3 months.
  • I recommend using rubber gloves when handling beets.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 49mg | Potassium: 278mg | Fiber: 2g | Sugar: 21g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg