Decadent Vegan Beetroot Brownies (Gluten-Free & Eggless)
40 minutes
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About Decadent Vegan Beetroot Brownies (Gluten-Free & Eggless)
Indulge your sweet tooth without the guilt! These gooey, fudgy vegan beetroot brownies are a game-changer. They're surprisingly healthy, packed with the natural sweetness and moisture of beetroot, and completely free from gluten, eggs, and unhealthy fats.The rich, irresistible flavor will leave you wondering how something so decadent can be so good for you. This recipe transforms humble beetroot into a truly extraordinary dessert experience, proving that healthy treats can be just as satisfying as their less virtuous counterparts.Prepare to impress your friends and family with these unique and delicious brownies – a perfect blend of healthy indulgence and unexpected flavor.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1/3 cup Gluten-Free Flour Blend oat and millet blend recommended
- 1/4 cup Cocoa Powder unsweetened
- 1/3 cup Jaggery palm jaggery preferred
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 2 tbsp Olive Oil or coconut oil, melted vegan butter, or nut butter
- 1 tsp Vanilla Extract
- 1/3 cup Beetroot Puree
- 5 tbsp Water additional water may be needed to adjust consistency
Chocolate Ganache
- 50 gm Vegan Chocolate chopped, dark
- 2.5 tbsp Coconut Oil melted
- 1/2 tsp Vanilla Extract
- 2 tbsp Beetroot Juice reserved from the puree
Instructions
Prepare the Brownie Batter
- Preheat oven to 350°F (180°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, jaggery, baking powder, baking soda, and salt.
- In a separate bowl, combine the olive oil, vanilla extract, beetroot puree, and water. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Bake the Brownies
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Make the Chocolate Ganache
- While the brownies are baking, prepare the ganache. In a heatproof bowl set over a pan of simmering water (double boiler), melt the vegan dark chocolate, coconut oil, vanilla extract and beetroot juice together, stirring occasionally until smooth and glossy. Remove from heat.
Assemble and Chill
- Once the brownies are baked, let them cool slightly in the pan before pouring the melted chocolate ganache evenly over the top.
- Refrigerate for at least 2 hours, or until the ganache is set.
Serve
- Cut into squares and serve. Enjoy!
Recipe Notes
Expert Tips
- For an extra intense beetroot flavor, roast the beets before pureeing them.
- If your batter seems too thick, add 1-2 tablespoons of extra water, a teaspoon at a time, until you reach a smooth, pourable consistency.
- Don't overbake the brownies! Slightly underbaked brownies will be fudgier.
- For a richer ganache, use a higher percentage of cocoa dark chocolate.
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Recipe Nutrition
Calories: 16kcalCarbohydrates: 2gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 142mg
Sweta Biswal
Articles: 91
7 Comments
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This is a fantastic recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Such a scrumptious dish! Thank you.
Your ideas are always awesome, Loved how you did a layer of melted chocolate on top, thats top notch!!
Very nice recipe and I like the addition of millets.
Nice dessert
Looks so delicious! Thanks for the recipe.