Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free, with Oil-Free Option}

Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free, with Oil-Free Option}

Well, with the switchover to this new website name {Woohoo! It finally happened} last week flew by in what seemed like an instant. And I realized today that I only shared one recipe with you throughout all of it {Gasp! Only one dessert for a whole week — unheard of! ;) }.

So starting to make it up to you now with the fudgiest chocolate beet brownies recipe ever — gluten-free, vegan, refined sugar-free, and all {and even “more free” as Shirley @ gfe would say}! And I don’t use the word ever lightly. I mean it. EVER. Trust me. :)

Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free, with Oil-Free Option}

Oh, are you worried about the beets in there? Don’t be. Chocolate and beets are a beautiful thing. If you’ve never had a chocolate beet sweet treat, rest assured these won’t taste anything like the vegetable — promise! {And I’ll prove it to you even further with another recipe in a few days}. What you’ll get is all the moisture, the wonderful health benefits of beets, and none of the eggs, dairy, gluten, or refined sugar all in one go in these super fudgy chocolate brownies.

P.S. Want to know more about the benefits of beets? {You know, in case you need more reasons to make these ;) } — check out what one of my new favorite bloggers, Trinity, has to share on the subject. We had a strange synchronicity happen the other day: I was eating these delicious chocolate beet brownies and she was writing about how healthy beets are. The arrangement works for me :) }. Ok, now to the recipe:

Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free, with Oil-Free Option}Update: these brownies have been getting rave reviews lately {thank you! I’m so happy to hear people are enjoying these :) }. I noticed they are especially popular with those looking for fat-free brownies — which is great because the brownie base here is completely oil-free — but I do love the topping {which uses butter} and think it adds a lot. So I decided to add a fat-free vegan chocolate frosting alternative in case anyone is interested. Recipe for that follows the original recipe. Though the original recipe is still my darling and I definitely recommend going with that :)

4.8 from 5 reviews
Fudgiest Chocolate Beet Brownies {Gluten-Free, Vegan, Refined Sugar-Free}
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: an 8" x 12" tray
 
{Gluten-Free, Vegan, Refined Sugar-Free}
Ingredients
Fudgy Brownie Base Ingredients
  • 1 cup + 2 tbsp of my gluten-free all purpose flour mix {combine: ½ cup brown rice flour, 6 tbsp sweet sticky rice flour, ¼ cup tapioca flour, ¼ tsp guar gum} {or for a store-bought mix, I recommend using Pamela's Artisan Flour Blend}
  • ½ cup cocoa powder
  • 1 tsp cinnamon
  • 1 tsp gluten-free baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup cooked beet puree {see notes}
  • 1 cup maple syrup {or any liquid sweetener of your choice}
  • ½ cup beet water {leftover from cooking, or just use regular water or mylk}
  • 1 tbsp vanilla
Chocolate Topping Ingredients {don't skip this super important part of the brownies!}
  • 1 cup non-dairy chopped chocolate chips
  • ¼ cup non-dairy butter {I used Earth Balance} {or make your own} {note, if your butter is unsalted, add a generous dash in}
  • ¼ cup beet water
  • 1 tsp vanilla
  • ½ tsp pure almond extract
  • Some non-dairy powdered milk {I used powdered non-dairy coconut milk -- I use this in place of powdered sugar} or cocoa powder for dusting
Instructions
  1. Preheat oven to 350F. Grease an 8" x 12" baking tray {or something of a similar size} and set aside.
  2. Mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt in a large mixing bowl. Add in all remaining base ingredients and mix everything with a mixer to combine. Pour into prepared baking pan and level the top with a spatula to smooth out the batter.
  3. Bake in a pre-heated oven for approximately 25 minutes until a skewer inserted in the center comes out dry. Remove from oven and place on a cooling rack for 10 minutes.
  4. In the meantime, prepare the chocolate topping by placing all ingredients in a glass heat-proof bowl. Warm the mixture on a double boiler and mix occasionally until everything is smooth and uniform. Once the brownie base has cooled a little, pour this mixture thinly and evenly over the brownies {use a spatula to spread it around evenly as needed}. Allow the brownies to chill a little by placing them in the fridge for at least 20 minutes {once the tray has cooled enough to go in the fridge}. {This will allow the topping to get absorbed into the brownies and add that delicious fudginess I've been talking about.}
  5. Dust with some cocoa powder or non-dairy powdered milk, cut into squares, and dive in! :)
Notes
To make the beet puree, I simply boiled a few small beets in water until they were tender enough to pierce with a fork. I then strained them {reserving the water for use in the recipe} and pureed them using my magic bullet with the addition of approx. 2 tbsp of the water to help things blend easier {don't add too much because you don't want the puree to be too wet, just enough to blend it}, though a food processor or blender would work equally well.
And here is the alternative oil-free frosting recipe:
4.8 from 5 reviews
Fudgiest Chocolate Beet Brownies -- Fat Free Frosting Alternative {Gluten-Free, Vegan, Refined Sugar-Free, Oil-Free}
Author: 
Prep time: 
Ready In: 
Makes: approx 2½ cups frosting
 
Ingredients
  • 1½ ripe bananas {or possibly ripe persimmons -- see note above}
  • 9 soft medjool dates
  • 1 tsp pure vanilla extract
  • ¼ cup water
  • dash of sea salt
  • ¼ cup cacao powder
  • ½ cup sweet sticky rice flour {also known as glutinous rice flour, mochiko/mochi flour}
Instructions
  1. When ready to frost, place bananas, medjool dates, vanilla, water, and sea salt into a blender and blend into a smooth consistency, add cacao powder and sweet sticky rice flour and blend until mixture is uniform. Frost the cooled brownies and enjoy! Or chill if you want the frosting to firm up more.
Now your turn to share: If you try these out, I’d love to hear which frosting you used and how you liked it? I’m rooting for the original myself {love how they come out with it} but I’m curious to know what your preference is too :)

Happy Baking!

Audrey

~~

This recipe has been shared with Gluten-Free Wednesdays, Sweet and Savoury Sunday, Savoring Saturdays, Allergy-Free Wednesday, Gluten-Free Fridays, WNWNW, Full Plate Thursday, Corn-Free Everyday Link Party, and The Hearth and Soul Hop.

Disclaimer: this post contains an affiliate links for powdered coconut milk and Pamela’s artisan purpose flour mix.

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