beetroot brownies

beetroot brownies

There are brownies and there are beetroot brownies! These delicious bundles of joy are packed with beetroot that give them sweetness without any added sugar. I’ve used some 80% dark chocolate which is the only sugar used in the brownies. All in all, if you find a healthier alternative, let me know, as I think this is as good and healthy as a dessert can get!


  • 1 cup or 230 ml of beetroot purée (see below how to make it)
  • 100 g 70-85% dark chocolate, gently melted
  • 3 tbsp raw cacao powder
  • 2 tbsp ghee (or coconut oil), melted together with chocolate
  • 0.5 tsp pure vanilla powder or 1 tsp vanilla extract
  • 3 tbsp apple purée (optional, a small jar of baby apple purée will do)
  • 10 tbsp oat flour (you can make your own by blending breakfast oats)
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 100g walnuts or pecans, chopped into small pieces


  • for the beetroot purée, wrap 1kg of beetroot in baking paper and wrap around with foil. Place in the oven at 180C and roast for 1 hour. Let them cool before blending into purée. If there is more beetroot purée left, make some beetroot hummus
  • place all the ingredients into a bowl and mix everything by hand
  • place batter into the tin and bake for 34-40 minutes in 180C heat. Check if ready by placing a wooden stick inside and checking if it comes out clean

I’ve drizzled some extra melted chocolate to make brownies a little bit more pretty. Enjoy!






  1. Love using beetroot and chocolate together… mmm! Can’t wait to try these!

  2. Helen says:

    This sounds super yummy! I would love to try and make it one day!

  3. Donna says:

    Oh goodness, what a great combination! I’m sure the colour is also incredible?

    • Aira Mahandru says:

      Thanks Donna! The colour is chocolatey brown with a hint of pink from the beetroot, but no one would know 🙂

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