Light yet fudgy, moist and intensely chocolaty on the inside, these Vegan Beetroot brownies are topped with dark chocolate Ganache and filled with the goodness of beetroot.
These Vegan Beetroot Brownies are light yet fudgy, moist and insanely chocolaty. With slight earthy flavour of beetroot, no one would guess that these have 3 beetroots in them but the moisture addition to the brownies by the beets is so goood.
Chocolate and beetroot go so well together and that’s best shown in these brownies. They add so much moisture to the brownies but i assure you, you don’t taste the beetroot in them so much.
The brownies are topped with dark chocolate ganache to take them up a notch. However, you can have the brownies without the ganache too, they’re just as good.
How to make Beetroot Puree at home?
Its sure simple. All you need to do is boil 2-3 beetroots in water till they become soft. Once soft, drain the liquid and let them cool. Blend them in the mixer to make puree.
The secret to Fudgy Brownies –
The key is to check the brownies for doneness a little before the recipe says to. The centre should feel like just set. When inserting a tooth pick to check, look for slight dense batter sticking and not runny. Even a 2 minute difference in the baking time can make your brownies cakey. Bake these brownies for 15-18 minutes for fudgy and 20 minutes for cakey brownies.
Storing
You can store these brownies in an airtight container for upto 7 days in the refrigerator. Once refrigerated, they will become like thick and fudgy. Reheat in the microwave for gooey brownies, if you’d prefer.
Like this recipe? Try more vegan and eggless recipes –
- Three Ingredient Chia Pudding
- Chocolate Almond Pudding Pie
- Matcha Swirl Milk Bread
- Whole Wheat Hokkaido Milk Bread
- Eggless Hot Chocolate Cupcakes
- Eggless Red Velvet Cake
More brownie and bar recipes –
- Crinkle Top Brownies
- Peanut Butter And Jelly (PBJ) Crumble Bars
- Cranberry Brownie Bars
- Fudgy Chocolate And Coconut Brigadeiros
Vegan Beetroot Brownies with Ganache
15
servings20
minutes20
minutesLight yet fudgy, moist and intensely chocolaty on the inside, these Vegan Beetroot brownies are topped with dark chocolate Ganache and filled with the goodness of beetroot.
Ingredients
- Vegan Beetroot Brownies
210 g All-purpose flour
160 g Caster Sugar
25 g Cocoa powder
1 tbsp Ground Flax seeds
1/4 tsp Baking Powder
1/4 tsp Baking Soda
200 g Beetroot Puree
165 g Dark Chocolate, melted
65 g Coconut oil /Vegetable Oil
45 g Plant based milk / Milk (for non vegan)
- Chocolate Ganache, to top
150 g Dark Chocolate
200 g Coconut Cream/ Heavy cream (for non vegan)
Directions
- Vegan Beet Brownies
- Preheat oven to 180C (Fan based).
- In a heatproof bowl, melt chopped dark chocolate in the microwave, 30 second bursts. Let it cool.
- In another bowl combine sugar and oil. Whisk to combine. Add melted chocolate to the mixture and mix till you get a smooth lump free mixture.
- Add any plant based milk to the mixture and mix till smooth.
- Now, add in the beetroot puree and mix.
- In a separate bowl, sift the flour, cocoa powder, baking powder and baking soda. Also add ground flax seed to this.
- Now combine the dry and wet ingredients. Fold to get a smooth batter.
- Grease and line a 15cm x 20 cm rectangular pan or an 8 inch square pan. Transfer the brownie batter to the pan and spread evenly with the help of a spatula.
- Bake in preheated oven for 15-20 minutes.
- Chocolate Ganache, to top
- Heat heavy cream in a heavy bottomed sauce pan.
- In a heatproof bowl, pour the hot heavy cream over chopped dark chocolate. Let it sit for 2-3 minutes and give a mix. The chocolate will now melt and form a smooth ganache. Chill the ganache till you get the desired consistency to top the brownies.
- Once the brownies are baked, top them with ganache and beetroot bits. Enjoy!
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