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Gluten-Free Beet Brownies

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These Gluten-Free Beet Brownies are dense and packed with chocolate, you’d never guess there are beets in them! You’ll surprise everyone with these good-for-you brownies. Paleo-friendly if using dairy-free chocolate!

Gluten-Free Beet Brownies

YOU GUYS. Let’s just get right to it >>>

Love Beets

Beet Puree

Gluten-Free Beet Brownies on white plate

I PUT BEETS IN BROWNIES.

Now, before I go on, I’m not some creative genius and am certainly not the first person to put beets in baked goods. As odd as it may sound to some of you, there are plenty of recipes out there. Muffins, bars, and more brownies.

Gluten-Free Beet Brownie close up

But I was on a mission to make these gluten-free, grain-free and super tasty. I’m not going to lie to you, I was actually rather skeptical throughout the whole process. And I like beets, but I didn’t want my brownies to actually taste like them.

We’re putting beets in our brownies. And it is going to be epic.

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After eating two (in the middle of shooting, I might add) and my husband asking for another almost immediately… I think it’s safe to say MISSION ACCOMPLISHED. I then shared the last few with some friends. They didn’t even know there were beets in them. <happy dance. I win>

Gluten-Free Beet Brownie closeup

Ugh, you guys. Nothing makes me happier than #killinit on a healthy dessert recipe like this one. And then being able to share it with you all. BEST THING EVER. I seriously do find so much joy in sharing healthy recipes (that taste good) with you all, and inspiring healthy living through nutritious food and sweating it up. I’m hoping that by posting this recipe, I am showing you that eating healthy does not have to mean flavorless, boring, plain salads and no treats. If you’ve taken a look around the blog here, you’ll see I am all about the treats (and colorful salads). Plus I just love baking and eating massive salads, truthfully. Since shifting towards a more whole-foods, less processed diet,  it has forced me to get creative in the kitchen, especially when it comes to baking. Again, not to say I don’t alternate between some of the traditional ingredients (like these cookies). But I’ve enjoyed finding healthier alternatives to incorporate into my treats.

Gluten-Free Beet Brownies close up

These beet brownies use mainly melted chocolate, cacao powder, and just a bit of coconut flour for the base which keeps them both grain-free and gluten-free. They’re a cross between a fudgey and dense cakey brownie, but not airy or cake-like at all. They’re kind of delicious… Just trust me.

BEETS in my brownies?! Say what? Just say yes. #glutenfree #grainfree

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Gluten-Free Beet Brownies [Fit Mitten Kitchen]

Gluten-Free Beet Brownies

★★★★★

5 from 1 reviews

  • Author: Ashley
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 16
  • Category: dessert
Print Recipe

Description

These Gluten-Free Beet Brownies are dense and packed with chocolate, you’d never guess there are beets in them! You’ll surprise everyone with these good-for-you brownies.

Ingredients

  • 2 large beets, chopped (1/2 cup pureed)
  • 4 oz quality dark chocolate* (I used Ghirardelli 60% cacao baking bar)
  • 1/4 cup coconut oil
  • 1/4 cup raw honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/3 cup cacao powder (or unsweetened cocoa)
  • 3 TBS coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink salt (or sea salt)
  • 1/2 cup semi-sweet chocolate chips (dairy-free if needed)

Instructions

  1. In a small sauce pan, melt the 4oz of chocolate with coconut oil over low heat, stirring continuously until chocolate and coconut oil has melted together. Add in honey and stir until well combined. Remove from heat, allow to cool for about 10 minutes.
  2. Preheat oven to 350F and line an 8×8, or 9×9, pan with parchment paper. Set aside.
  3. Add chopped beets to bowl of small food processor and process until pureed. If having a hard time processing, add 1 TBS water. Set aside.
  4. In a small bowl, combine cacao powder, coconut flour, baking soda and salt. Whisk everything together until no clumps remain. Set aside.
  5. In a large bowl, add the eggs and vanilla extract. Add your cooled chocolate mixture and whisk until smooth. Next add your beet puree and whisk until combined.
  6. Add cacao mixture to large bowl of wet ingredients. Using a rubber spatula, gently fold in dry ingredients until combined.
  7. Add in chocolate chips and gently combine.
  8. Pour batter into prepared baking pan and bake for 20-25 minutes, or until inserted toothpick comes out mostly clean. A few crumbs are okay.
  9. Allow brownies to cool in pan for 20 minutes before cutting into 16 squares.

Notes

*You should be able to sub 1/2 cup of Enjoy Life (or another dairy-free brand) dark chocolate morsels for the baker’s bar if a dairy-free alternative is needed. I have not made that substitution myself yet. If you try it out, please let me know!
-Keep brownies in airtight container at room temperature up to 5 days fresh.
-If keeping brownies in fridge, the beet flavor may come through slightly.

Nutrition

  • Serving Size: 1 square
  • Calories: 140
  • Sugar: 11
  • Fat: 9
  • Carbohydrates: 15
  • Protein: 2

Gluten-Free Beet Brownies [Fit Mitten Kitchen]

I think you’ll be impressed!

SO. RANDOM QUESTION….

Have you started your holiday shopping yet?! I feel a little behind myself. Maybe this next weekend I’ll find some good stuff… although probably online. I’m just not much of an in-store shopper these days. Unless it’s Target… How about you?

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PIN IT to save for later.

Gluten-Free Beet Brownies on white plate and close up

Thank you LOVE BEETS for sending me coupons so I could make this recipe that turned out SO GREAT. You guys rock.

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Comments

  3. Okay, don’t judge me but I am skeptical. But only to a certain extent. After reading that you got the man’s approval, I’m already convinced!! That’s the true gauge, isn’t it? hehe. XOXO

    Reply

  8. So I totally tried making beet brownies once and it was an epic fail! Can’t wait to give these a try, just have to get my hands on those pre-cooked beets now 😛

    Reply

    • Well I did try making no-bake protein beet bites and THOSE were an epic fail. And I am not usually one to waste, but I couldn’t do it. All in the garbage. Ha. Hope you can find em, they are so convenient!

      Reply

  11. I LOVE adding beets to my baked treats from banana bread to bars to cookies to cupcakes and these brownies are fantastic! Beets add so much moisture and such a healthy twist – making it hard to resist seconds! Also – Ashley thanks so much for linking up my beet bars!

    Reply

    • Thanks so much Margaret! They definitely can be a food to get used to for some. I had them on a salad one time at a restaurant in LA and really started to love em!

      Reply

  18. Making these right now. Cannot wait till the end result 🙂 I do want to let you know that the Vanilla you list in your directions is not listed in ingredients. I am going to assume its a teaspoon but I thought I would let you know.
    Thank you for the recipe. I will report back when I have bit into them!

    Reply

  20. Can you substitute the flax-seed faux-egg mixture for the eggs here ? I am not Vegan but have to avoid eggs for the next month but REALLY want to make these!!!

    Reply

    • Hi Sydney! I unfortunately haven’t made that sub myself before. You could certainly try it. I would recommend doing 2 1/2 TBS flaxseed meal + 7 TBS water and let the mixture set fully. I would also really watch the baking time, as you don’t want to brownies to over-bake and dry out or they’ll be crumbly. Let me know if you decide to give them a try!

      Reply

  21. Thanks for the recipe! … do you cook the beets before you puree them? Or throw them in the recipe raw?

    Reply

    • Hi Coralie! The beets are cooked 🙂 The ones I used – “Love Beets” – are pre-cooked and they’re great if you can find them!

      Reply

  22. Just made these and they are really good!!! I used cocoa and butter to substitute since I didn’t have enough bakers chocolate(actually I only had 2oz of ghiradelli 60% cacao chips, so 2oz chips and 2ozworth of cocoa and butter sub-still melted it all together), and one beet=1/2 c purée, so, I went ahead and put a couple tablespoons more purée in b/c recipe said 2 beets. They are very strong and will be perfect with Icecream:)
    Love that they are not gritty!! This is my very first review post for a recipe(and I ain’t young LOL), but I love brownies and these are the first gf ones that I like enough to write about. I’m off to get Icecream.
    Thanks for the recipe!!!

    Reply

    • Hi Lee, thank you so much for your feedback! And taking the time to stop by and comment 🙂 I am beyond thrilled you enjoyed them so much. Thank you so much for letting me know <3

      Reply

    • Hi Marissa, I haven’t subbed either of those for this recipe so I can’t give you a good estimate here. Those aren’t 1:1 subs. I haven’t used coffee flour before but my guess for oat flour would be to use 1/3 cup. Let me know if you try!

      Reply

  24. I love these! Moist and crumbly and not too sweet…just like I like it! I used less sweetener.

    ★★★★★

    Reply

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