Vegan Beetroot Fudgy Brownies (Protein-Packed)

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Is it possible to make gooey & fudgy but healthy brownies with BEETROOT?

You bet!

I’m excited to share this easy and delicious recipe for Vegan Beetroot Brownies. 

Let’s first look at the ingredients you will need, and after that, I’ll share the super simple recipe with you.

Ingredients for the Vegan Beetroot Fudgy Protein Brownies:

• Beetroot – Beets are high in fiber, vitamins, and minerals, including potassium, sodium, iron, folate, phosphorus, magnesium, calcium, vitamin C, and B vitamins. Their natural sweetness makes them a fantastic option for desserts and brownies! 
• Date syrup – Probably one of the healthiest sweeteners you can consume. It contains more nutrients and minerals than honey or maple syrup, and it can give you a boost of energy throughout the day. 
• Cashew butter – Loaded with healthy monounsaturated and polyunsaturated fats. It’s a good source of magnesium and offers B vitamins, iron, and potassium; 2 tablespoons have 180 calories, 15 g fat, 5 g protein, 1 g fiber, and 83 mg magnesium!
• Coconut oil – Coconut oil is an excellent source of fatty acids; it encourages your body to burn fat and provides more energy to your body. 
• Flax “egg” – Flaxseeds are high in fiber and omega-3 fatty acids, and they act as a thickening agent, creating an “eggy” substitute.
• Light brown sugar – I usually prefer coconut sugar, but I was out of it this time! Light brown sugar contains slightly more minerals and fewer calories than white sugar, so it is still a better option. Luckily, for this recipe, we’ll need less than 2 tbsp of it, so it won’t make the brownies too sugary or unhealthy! 
• Protein powder –  For an additional protein boost. A super-easy way to add more protein to baked goods is to replace some flour with protein powder. I used my favorite flavor from Form Nutrition, their Chocolate Salted Caramel flavor. You can order it for the US or the UK, and Europe.
• Cacao powder – Adding cacao adds a more rich, and chocolatey flavor to your brownies. Cacao powder is also an excellent source of iron, protein, magnesium, potassium, and fiber. 
• Oat flour – Oat flour helps to feel full for longer, and it gives a chewier and more flavorful result in baked goods.
• A pinch of salt & baking soda

Tips & notes for the Vegan Beetroot Brownies:

• Cook fully the beets. Cooking the beets helps to bring out their natural sweetness. Boil them until they are tender and very soft will also make them easier to blend up. 
• Don’t overbake. Cooking the brownies for too long can make them lose their fudginess. If they still seem soft when you take them out of the oven, remember they are still cooking while they sit on your counter. As they cool down, they will firm up. 
• You can use any nut or seed butter. Cashew butter works great, yet I’m sure this recipe will work well with almond butter, peanut butter, etc. To make it nut-free, use sunflower seed butter or tahini. 
• You can use any plant-based milk or water (for the flax egg). Almond milk, cashew milk, soy milk, rice milk, oat milk, etc.

Beetroot Fudgy Protein Brownies:

Ingredients:

• 300g beetroot, boiled
• 70g cashew butter
• 100ml date syrup
• 3 tbsp (20g) melted coconut oil
• 1 flax egg* (1 tbsp/10g flaxseeds with 2,5 tbsp/20ml soy milk)
• 20g brown sugar
• 80g oat flour
• 60g protein powder (salted caramel)
• 3 tbsp (30g) cocoa powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 40g chocolate chips inside & 20g on top (optional)

Instructions:

1. First, cook your beets. Make sure they are fully boiled and are super soft & tender. To cook them faster, cut them into small pieces. 
2. While the beets are boiling, *mix the flax meal and soy milk (or water) together in a small bowl before starting with the rest. Set aside for at least 5 minutes to create a gooey mixture (it acts as an “egg”).
3. Once the beets are cooked and your “egg” is done, combine the beets, cashew butter, date syrup, coconut oil, a pinch of salt, and the flax egg and blend.
4. After that, add the brown sugar, cocoa powder, protein powder, oat flour & baking soda and mix again.
5. Once everything is well combined, add chocolate chips and mix with a spoon. Then transfer to a baking loaf pan, and spread evenly. Sprinkle some more chocolate chips on top if you wish.
6. Bake for 12-13 min at 180 degrees (preheated oven!). It might feel slightly overcooked, but that’s what will give the super gooey and fudgy feeling. 
7. Wait to cool down completely before cutting it. 

FAQ:

Will the brownies taste like beetroot? 

No – all the other ingredients mask the flavor of beets. If you give these brownies to someone who doesn’t know there are beets inside, they won’t realize it.

For how long should I cook the beets?

Until they are fully cooked and soft, it shouldn’t take more than 30 or so minutes if you cut them into small pieces.

Can I use canned beets?

If they are not pickled and are without added sugar or salt – I don’t see why not.

How long do these Vegan Beet Brownies keep for?

Keep them in the fridge for 4-5 days. To keep them longer, you can freeze them for up to a month. Cut in pieces, and store in Tupperware.