Beetroot Brownies

These brownies are dense, fudgy, chocolatey, sweet and moist. It’s crazy! For hardcore brownie lovers.. they are not the same as ooey gooey triple chocolate brownies, BUT a good healthy tasty alternative + tons of nourishing benefits. These brownies are GLUTEN- and DAIRY FREE! 


Fudgy beetroot brownies

2 medium sized beetroot, cooked

2 eggs

1 cup almond meal

1/2 cup coconut sugar (or honey/maple syrup)

1/2 cup coconut flour

1/2 cup raw cocoa powder

1/4 cup coconut oil

1 pinch sea salt


Preheat oven to 180C/375F

Blend cooked beetroot in a food processor or hand mixer until smooth

in a separate bowl whisk eggs with coconut sugar until creamy

add rest of ingredients and combine 

pour into baking dish and bake for 25-30min 

let cool 

The beetroots make the brownies incredibly moist, just like carrots in a carrot cake or zucchini in a zucchini cake. I used coconut sugar which you can easily substitute with brown sugar. Coconut sugar has a few more nutrients than regular sugar - calorie wise and taste wise the same as brown sugar.  Instead of using regular flour I chose a mix of almond and coconut flour. This combination makes the brownies even more soft and moist and adds some extra nutrients. 

Please comment in the box below and let me know how you like the recipe!