These chocolate beetroot brownies are healthy, vegan and naturally-sweetened. A delicious treat that contains a portion of vegetables.
I'm not sure why but beetroot, with its deep, earthy flavours, is the perfect vegetable to combine with chocolate.
Chocolate beetroot cake has long been one of my favourite recipes to bake and these chocolate beetroot brownies are just as good!
Healthy snacks for kids
This recipe first came about as part of my work as a cookery teacher for Healthy Living Platform.
I teach cookery classes for parents and carers with children under four, with the remit that they have to be healthy and very low in sugar.
I've made sweet potato brownies lots of times, but this time I wanted to use a seasonal vegetable. I decided upon beetroot.
So a new recipe had to be written. And boy am I glad that it did because these are delicious!
Great for kids
I do love a sweet treat that contains a portion of veg - as with picky eating habits getting in five a day can be rather challenging!
As well as the veg they also contain either nuts or seeds, both of which are full of nutrients.
You can leave the chunks of nuts or seeds quite big for some extra texture.
Alternatively you can grind them right down to a powder. This is a good idea if you're worried about choking or if your kids don't like "bits" in their brownies.
Replace walnuts with pumpkin seeds to make them lunchbox friendly.
How to decorate chocolate beetroot brownies
These brownies are delicious when served without icing. However, if you do want to decorate them you can make a simple glacé icing, coloured with a little of the juice from a beetroot packet.
However, I wanted to keep these as sugar free as possible so I mixed a couple of tablespoons of tahini (sesame paste) with a few drops of juice from the beetroot. Then I simply drizzled it over the brownies.
It worked a treat and looks so pretty!
More chocolate beetroot recipes
We're big fans of the chocolate beetroot combination here at Sneaky Veg. Here are some of our other favourites:
- Chocolate beetroot cake
- Easy chocolate beetroot black bean cookies
- Chocolate beetroot pancakes
- Mini chocolate beetroot cupcakes
- Beetroot and chocolate granola
Looking for savoury beetroot ideas? You might like my sweet potato and beetroot curry.
How to make chocolate beetroot brownies
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Please do not reproduce this recipe without permission.
Chocolate beetroot brownies
- 50 g walnuts or pumpkin seeds, chopped
- 500 g cooked beetroot not in vinegar
- 100 g medjool dates* chopped, or raisins
- 130 g plain wholemeal flour or plain white flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup optional
To decorate, optional
- 2 tablespoons tahini
- few drops beetroot juice from the packet
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a 20cm (8 inch) square tin with baking paper.
- Roughly chop 50g walnuts (or pumpkin seeds) in a food processor.
- Add 100g chopped dates (or raisins) and 500g cooked beetroot to the processor.
- Pulse until you have a thick paste, stopping to scrape the sides down once or twice.
- Scrape out into a bowl and add 130g plain flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 3 tablespoons of cocoa powder and 3 tablespoons maple syrup (if using). Mix well.
- Transfer to your prepared cake tin and smooth the top.
- Bake in the oven for 40-45 minutes or until firm to the touch and a skewer comes out clean.
- Allow to cool in the tin for 5-10 minutes before carefully removing and cooling on a wire rack.
To decorate, optional
- Beat the tahini with a fork, gradually adding the drops of beetroot juice until it is pink in colour. Take care not to make it too watery.
- Drizzle over the brownies and leave to set for a few moments.
- *Medjool dates are much stickier than other varieties. If you are using a different type of date and it seems dry you might need to soak them in hot water for 20 minutes before proceeding with this recipe.
- Nutritional information is approximate and is intended as a guide only.
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