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Home » Recipes » Puddings

Chocolate beetroot brownies

February 22, 2019 by Mandy Mazliah 16 Comments

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chocolate beetroot brownies on slate plate
chocolate beetroot brownies on slate plate
chocolate beetroot brownies on slate plate

These chocolate beetroot brownies are healthy, vegan and naturally-sweetened. A delicious treat that contains a portion of vegetables.

chocolate beetroot brownies on slate plate

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.

While it's often easier to make savoury dishes - such as baked cauliflower falafel and pesto and cheese twists - sweet treats are always popular too.

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!

chocolate beetroot brownies on slate plate

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.

Lunchboxes

Replace walnuts with pumpkin seeds to make them lunchbox friendly.

Check out my healthy lunch box ideas

chocolate beetroot brownies on slate plate

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

Or you might like chocolate hummus, black bean brownies or my pumpkin brownies.

Looking for savoury beetroot ideas? You might like my sweet potato and beetroot curry.

How to make chocolate beetroot brownies

If you've made this recipe please a star rating and comment below. Thank you!

Please do not reproduce this recipe without permission.

chocolate beetroot brownies on slate plate

Chocolate beetroot brownies

Mandy Mazliah
Delicious chocolate beetroot brownies that are vegan and naturally sweetened.
4.64 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cake
Cuisine British
Servings 12
Calories 136 kcal

Equipment

  • Food processor
  • 20cm (8 inch) square cake tin
  • Baking paper

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

  1. *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.
  2. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 136kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 122mgPotassium: 293mgFiber: 4gSugar: 12gVitamin A: 30IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword chocolate beetroot brownies
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chocolate beetroot brownies on slate plate

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Comments

  1. Billie

    June 19, 2022 at 9:57 am

    5 stars
    Love the recipe. Once made how long will these last for and how would you store them?

    Reply
    • Mandy Mazliah

      June 20, 2022 at 8:52 am

      Hi Billie, glad you like them - they will last for around 3 days - allow them to cool completely and then store in a cake tin or airtight container. Or you can freeze them for a few months.

      Reply
  2. Maureen

    April 06, 2021 at 5:13 pm

    5 stars
    Lovely warm with creme fraiche

    Reply
    • Mandy Mazliah

      April 06, 2021 at 7:39 pm

      So glad you enjoyed them Maureen - I love them warm as well

      Reply
  3. Lesley

    January 27, 2021 at 8:31 am

    What is the calorific value please? Thanks

    Reply
    • Mandy Mazliah

      January 27, 2021 at 10:47 am

      Hi Lesley, I have updated the nutritional info now. If you cut into 12 brownies it's roughly 136 calories per brownie. Hope you enjoy them!

      Reply
  4. Roseanna Stratford

    August 02, 2020 at 1:38 pm

    5 stars
    These tasted great and my kids who will never usually eat beetroot ate the lot. Thanks so much. I will be making these again.

    Reply
    • Mandy Mazliah

      August 02, 2020 at 7:35 pm

      Thanks so much Roseanna - so happy to hear that you loved them!

      Reply
  5. Nimisha

    June 21, 2020 at 10:16 pm

    My sometimes fussy five year old absolutely loved these warmed up with a scoop of ice cream. Thank you for these lovely recipes.

    Reply
    • Mandy Mazliah

      June 24, 2020 at 11:10 am

      So happy to hear that Nimisha!

      Reply
  6. Bethan

    April 30, 2020 at 2:11 pm

    3 stars
    The beetroot was a bit overpowering & i used less than what was recommended! Nevertheless, warming up the brownie with a scoop of vanilla icecream, tastes brilliant ?

    Reply
    • Mandy Mazliah

      May 03, 2020 at 1:10 pm

      Hi Bethan - we love the taste of beetroot in this recipe. Just out of interest did you cook your own beetroot or did you use the pre-cooked ones from the supermarket?

      Reply
  7. Baguio Restaurants by Mae

    April 01, 2019 at 7:09 am

    These beetroot brownies look delicious. I also love that pink drizzle all over that brownies. A perfect snack for kids that is very nutritious. Thank you for sharing.

    Reply
    • Mandy Mazliah

      April 01, 2019 at 9:50 am

      Thanks!

      Reply
  8. Cat | Curly's Cooking

    February 22, 2019 at 9:10 pm

    5 stars
    These look great! Love the pink drizzle and that they area lovely healthier brownie.

    Reply
    • Mandy Mazliah

      February 25, 2019 at 9:04 pm

      Thanks Cat!

      Reply

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