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

Fudgiest Chocolate Beet Brownies

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: an 8" x 12" tray
  • Category: Brownies
  • Method: Baked
  • Cuisine: Dessert


Fudgey gluten-free chocolate brownies… made with beets! The combination of beets and chocolate is perfect, and you won’t be able to taste them. Vegan, dairy-free.


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 {see notes}
  • 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!}

  • 1 cup non-dairy chopped chocolate chips
  • ¼ cup non-dairy butter {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


  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.