Fudgy Beetroot Brownies

Natalie Tamara

Prep Time: 10M
Cooking Time: 45M
Serves: 8

Rich, gooey and devilishly chocoately, these vegan beetroot brownies are both a sinful dessert and one of your five-a-day!

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  1. For the brownies:
  2. 4 fresh beetroot, peeled, chopped, boiled until softened (retain a small amount of the liquid from cooking), and puréed in a food processor
  3. 100g plain flour
  4. 50g dairy-free margarine
  5. 50g brown sugar
  6. 3 flax “eggs” (1tbsp ground flax meal + 3tbsp water per “egg”, whisked for five minutes)
  7. 125g dark chocolate, roughly chopped
  8. 3tbsp cocoa powder
  9. 2tsbp liquid coffee
  10. 2tsp baking powder
  11. For the topping:
  12. 50g dark chocolate, broken into pieces
  13. 2tsp coconut oil
  14. 1tbsp water from the beetroot
  15. ¼tsp stevia syrup (optional)
  16. Small amount of desiccated coconut or grated dark chocolate to sprinkle on top (optional)

Rich, gooey and devilishly chocoately, these vegan beetroot brownies are both a sinful dessert and one of your five-a-day!


Serves 8.

Preheat the oven to 180C.


  • In a large mixing bowl, cream the margarine and sugar. Once mixed, stir in the flax eggs followed by the beetroot purée and coffee.
  • In another bowl, add the flour, cocoa and baking powder. Using a sieve to remove any lumps, slowly add the flour mix to the beetroot mix, a small amount at a time. As you go, gently fold in the flour, avoiding stirring too much. Finally, stir in the chopped chocolate.
  • Grease a deep tin or oven-proof dish (glass or ceramic are fine) and pour the mixture in, spreading evenly. Place in the oven and bake for around 45 minutes; the exact cooking time will depend on your oven. For fudgy brownies, you can tell they are cooked when the edges begin to pull away from the container and putting a cocktail stick in doesn’t bring out any lumps (it won’t come out clean for fudgy ones even when they are cooked).
  • Once the brownies are cooked, remove from the oven. Leave for around five minutes to cool slightly before transferring to a cooling rack or kitchen paper. Allow them to cool completely before adding the topping.
  • Whilst the brownies are cooling, bring a small amount of water to the boil in a large pan. Place a large heat-proof mixing bowl over the pan and add the chocolate, coconut oil and beetroot water into the bowl. Stir constantly until the ingredients have melted and formed a smooth, glossy paste. Mix in the stevia syrup, if using.
  • Spread the topping evenly over each brownie and sprinkle with either desiccated coconut or grated chocolate. Serve as warm or cold!


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