Go Back
+ servings
Print Recipe
4.94 from 30 votes

Fudgy Beet Gluten Free Brownies

These fudgy gluten free brownies and not only chocolatey, easy, and delicious, but are loaded with a secret healthy ingredient: beets! Healthy, simple to make, and perfect healthy treat to feed your sweet tooth. And they are vegan too boot!
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: beet brownies, beetroot brownies, gluten free brownies, vegan brownies
Servings: 16 small brownies
Calories: 132kcal


  • Food processor or blender


  • 2 tbsp flax meal
  • 5 tbsp water
  • 4 ounces beets (about 1/2 cup pureed) cooked and peeled. I suggest roasted beet, as it holds color best in my experience. If the color is not important to you, than use whatever cooking method you like
  • 1/2 cup unsweetened applesauce or you can sup mashed ripe banana
  • 1/4 cup maple syrup or honey
  • 1/4 cup almond or coconut milk
  • 1/4 cup coconut sugar or granulated sweetener of choice
  • 1/4 cup coconut or avocado oil
  • 1 1/2 cup gluten free oat flour See below for how to make your own, if needed
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/3 cup unsweetened cocoa powder not Dutch processed or cacao
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips or chocolate chunks plus extra for sprinkling on top. Optional. Also, make sure they are dairy-free if that is important


  • Preheat oven to 350 ℉ and line a 9x9 pan with parchment paper. Or grease it well with additional oil. Set aside.
  • Mix the flax meal and water together in a small bowl. Set aside for at least 5 minutes to "gel"
  • In a food processor or high-speed blend, combine cooked beets, vanilla, maple syrup, milk, applesauce and oil. Blend until the beets are completely pureed and the mixture has an even and smooth consistency.
  • Add flax/water mixture and remaining ingredients (except the chocolate chips) into the blender/food processor and blend until mixture is smooth. Scrape down side of bowl and reblend if needed.
  • Stir in chocolate chips.
  • Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired.
  • Bake for 30-35 minutes or until the top of brownies is set and dry to the touch.
  • Let cool completely before slicing. I like to let mine chill in the fridge for a bit.
  • Slice and enjoy. Store leftovers in fridge for 4 days.


To make your own oat flour:
  • start by pouring rolled oats in a blender. If you have a smaller blender, do less and work in batches.
  • Pulse until a coarse flour texture forms. This will happen pretty quickly, though you may need to take a spoon a stir the flour up between blending to make sure the oat flour has a consistent texture.
  • Use in a recipe right away or store in an air-tight container for future recipes!
If you prefer to buy pre-made oat flour, you can easily find it at many grocery stores, natural food markets or online.


Serving: 1brownie | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 161mg | Potassium: 116mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg