Fudgiest Chocolate Beet Brownies

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

4.8 from 8 reviews

Fudgey gluten-free vegan chocolate brownies -- made with beets -- make for a rich, secretly veggie, chocolate treat!


Fudgy Brownie Base:

  • 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, ¼tsp 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*
  • 1 cup maple syrup
  • ½ cup beet water {leftover from cooking, or just use regular water or mylk}
  • 1 tbsp vanilla

Chocolate Topping (don't skip this super important part of the brownies!)

See recipe notes below for an oil-free chocolate topping alternative**


  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! :)


*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.

** Oil-Free Chocolate Frosting Alternative: Ingredients: 1 1/2 ripe bananas, 9 soft medjool dates, 1 tsp pure vanilla extract, 1/4 cup water, dash of sea salt, 1/4 cup cacao powder, 1/2 cup sweet / sticky rice flour (also known as glutinous rice flour, mochiko/mochi flour). Directions: 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.