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Greatest plates · Dessert
Healthy Beet Brownies
Fudgy, wholesome brownies made with a secret ingredient of beet puree — gluten-free, dairy-free and refined-sugar free, with no oil at all.
Serves 9Prep 10 minCook 20 minDessert
Containsegg · nuts
Protein 10%Carbs 36%Fat 54%
About 195 kcal a serve — 5 g protein, 18 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 9
Method
Preheat and prep the pan
PrepPreheat your oven to 175°C (350°F) and either spray an 8x8-inch pan with cooking spray or line it with parchment paper. Set aside.
175°C
Mix the dry ingredients
Mix allIn a medium bowl, mix all the dry ingredients together — almond flour, coconut flour, cocoa powder, salt, baking soda and baking powder. Set aside. The chocolate chips is reserved for topping.
In the bowlMix dry →
Puree the beets
BlendPlace 2 cooked beets into a food processor and blend for 2-3 minutes until you've formed a smooth puree.
In the blenderPuree →
2-3 min
Combine the wet ingredients
CombineIn a separate bowl, mix together the beet puree, maple syrup, eggs and vanilla (not the chocolate chips yet). Add the dry ingredients to the wet and mix into a thick batter.
In the bowlMix wet →
Melt and fold in chocolate
MeltPlace the chocolate chips into a small microwave-safe bowl and heat on high for 1 minute 30 seconds, stirring every 30 seconds. Once melted, fold the chocolate into the brownie batter for fudgy clumps.
In the bowlFold in →
90 sec
Fill the pan
On topPour the brownie batter into the prepared pan and spread it evenly with a spatula. Scatter the reserved the chocolate chips over the top.
On the traySpread →
Bake
BakeBake for 18-21 minutes, depending on how gooey you want them. Let cool before slicing into 9 squares.
Cook's noteFor fudgier brownies, pull them at 18 minutes; you can swap the beet puree for apple sauce, banana or sweet potato puree if you prefer.
Want it lighter?
about 40 kcal less a serve, all swaps taken
These brownies are already fairly virtuous (no oil, maple instead of white sugar), so gains come from trimming the sweetener and chocolate, and lightening the almond flour. Expect a slightly less sweet, marginally drier crumb — still fudgy from the beet puree, but not quite as rich.
0.33 cup pure maple syrup → 0.25 cup pure maple syrup plus 2 tbsp extra beet puree
Cuts added sugar by about a third. Batter stays moist thanks to the extra puree, but the brownies read as noticeably less sweet — lean into the dark, almost bittersweet profile.
0.25 cup dark chocolate chips (for topping) → 2 tbsp dark chocolate chips (for topping)
Halves the richest garnish. Still gives melty pockets on top, just fewer of them; the surface looks a bit more sparse.
1 cup super fine almond flour → 0.75 cup almond flour plus 0.25 cup extra beet puree and 1 tbsp coconut flour
Replaces some high-fat almond flour with puree for moisture and coconut flour for structure. Lowers fat meaningfully, but the crumb is softer and a touch more fragile — chill before slicing.
Estimated per serve
195 kcal · 5 g protein · 18 g carbs · 12 g fatestimates, within ~10%
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