The Best Beetroot Brownies

A fudgy centre with the crunchy chewy crust, these are the best vegan brownies! I had an old recipe for Beetroot Brownies that is still such a hit on the blog, so I decided to vegan-ise it. It took many attempts to get the right balance, there were lots of brownies consumed and a lot of errors but I got there eventually finding the prefect ratio and dare I say, they are even better than the original?! There’re not too many steps to this recipe but be sure to follow the instructions and make sure that the beetroot is pre-cooked and not pickled ha! Gluten free and vegan friendly.

Serves 9

Cooks in 45 Minutes


250g beetroot cooked (vacuum pack is great to use here obviously not pickled)
200g ground almonds
200g dark chocolate melted
60g coconut oil
80g maple syrup
3 tbsp. cacao powder
1 tsp baking powder (opt for a GF version if needed)
1 tsp vanilla essence

Topping (optional)
50g dark chocolate
Flaky sea salt


Preheat oven to 190ºC
Mix the coconut oil into the melted dark chocolate and stir until it is dissolved.
In a blender combine all the brownie ingredients into a smooth batter.
Pour into a lined 8” square tin and smooth over the top using the back of your spoon.
Bake for 45 minutes.
Once baked, remove from the oven and top with the chocolate and sea salt. Let cool fully, you’ll know it’s ready once the top is set.