Fudgy Dark Chocolate Beetroot Brownies Recipe
I’m about to share something that might sound absolutely bonkers – brownies made with beetroot that’ll knock your socks off. Now, before you wrinkle your nose and think I’ve completely lost it, hear me out. These aren’t your weird, health-obsessed cousin’s cardboard treats that taste like dirt. They’re genuinely fudgy, rich, and chocolatey enough to fool even the most skeptical dessert lovers, and there’s a sneaky little secret that makes them ridiculously easy.
Why You’ll Love these Fudgy Dark Chocolate Beetroot Brownies
When I first tell people about beetroot brownies, they give me that look – you know, the one that says I’ve officially lost my mind.
But here’s the thing: these fudgy beauties will change everything you thought you knew about healthy desserts.
The beetroot adds incredible moisture without any earthy taste. You get rich, chocolatey squares that happen to be packed with nutrients.
Plus, they’re naturally sweetened with dates and honey.
Trust me, nobody will guess the secret ingredient. They’ll just keep asking for your recipe.
What Ingredients are in Fudgy Dark Chocolate Beetroot Brownies?
The beauty of these brownies lies in their surprisingly simple ingredient list. You probably have most of these items hanging out in your kitchen right now, just waiting to become something magical.
What I love most about this recipe is how it sneaks nutrition into dessert without any of that “healthy baking” compromise on taste. Every ingredient serves a purpose, from the beetroot that creates that incredible fudgy texture to the dates that bring natural sweetness.
Ingredients:
- 1 large beetroot
- 1 cup pitted dates
- ¼ cup honey or maple syrup
- 2 eggs
- 3 tbsp olive oil
- 1 tsp vanilla
- 150 g almond meal
- 3 tbsp cacao powder
- 1 tsp baking powder
- Pinch salt
A Few Things to Keep in Mind
The beetroot should be fresh and firm, not the pickled stuff from a jar. You’ll want to cook it first until it’s tender enough to blend smoothly. Some people roast theirs, others boil it – both work perfectly fine.
For the dates, make sure they’re soft and squishy. If yours feel a bit dry, soak them in warm water for about 10 minutes before using. This little trick prevents chunks in your final brownies that nobody wants to bite into.
The almond meal can sometimes be called almond flour, depending on where you shop. They’re basically the same thing, just different names to confuse us all. If you can’t find either, you can make your own by grinding blanched almonds in a food processor until they’re fine and powdery.
Don’t skip the pinch of salt. I know it seems tiny and insignificant, but it actually makes the chocolate flavor pop in ways that will surprise you. Trust the process on this one.
How to Make these Fudgy Dark Chocolate Beetroot Brownies
Making these brownies is honestly one of those therapeutic baking experiences where you get to watch humble ingredients transform into something that looks way more complicated than it actually is. The whole process feels a bit like magic, especially when you’re blending that vibrant purple beetroot into what’ll eventually become rich, chocolatey squares.
Getting Your Beetroot Ready
First things first, you need to cook that 1 large beetroot until it’s fork-tender. I’m not going to lie, this is probably the most time-consuming part of the whole process, but it’s also the most hands-off. You can either roast it wrapped in foil at around 200°C for about an hour, or just boil it in a pot of water for 45 minutes to an hour. The skin should slip off easily when it’s done, which is oddly satisfying.
The Foundation Work
While your beetroot cools down enough to handle, preheat your oven to 160°C and line a baking tray with parchment paper. I always forget this step and end up scrambling around later, so learn from my predictable mistakes.
Once your beetroot is cool, peel it and chop it into chunks that your food processor won’t complain about. Toss those chunks in with your 1 cup of pitted dates, ¼ cup of honey or maple syrup, 2 eggs, 3 tablespoons of olive oil, and 1 teaspoon of vanilla. This is where things get interesting because your food processor is about to work harder than it has in months.
The Blending Marathon
Process this mixture until it’s completely smooth, and I mean completely. This might take a few minutes, and you’ll probably need to stop and scrape down the sides a couple times. The mixture should look like a deep purple, glossy paste that doesn’t have any visible chunks of beetroot lurking around.
If you can still see pieces, keep going. Nobody wants to bite into a surprise beetroot chunk in their brownie.
Bringing It All Together
Add your 150 grams of almond meal, 3 tablespoons of cacao powder, 1 teaspoon of baking powder, and that essential pinch of salt directly to the food processor. Pulse everything together until you have a smooth, thick batter that looks suspiciously like regular brownie batter, just maybe a shade darker and more mysterious.
The batter should be thick but spreadable. If it seems too thick, don’t panic – that’s normal with almond meal-based batters. They’re just different beasts than regular flour batters.
The Final Stretch
Pour this gorgeous mixture into your lined baking tray and spread it out evenly. Don’t stress too much about making it perfectly smooth on top because it’s going to puff up and settle as it bakes anyway.
Slide it into your preheated oven and let it bake for 45 minutes. The top should look set and maybe just slightly firm to a gentle touch. These brownies are meant to be fudgy, so they won’t spring back like a cake when you poke them.
Here’s the hardest part: you absolutely must let them cool completely before cutting. I know it’s torture, but warm brownies made with almond meal will fall apart faster than your weekend plans. Give them at least an hour, maybe two if you can manage the self-control.
Fudgy Dark Chocolate Beetroot Brownies Substitutions and Variations
Look, I get it – you’re staring at this recipe wondering if you can swap out half the ingredients because your pantry looks like a sad, half-empty shell of its former self.
No almond meal? Try oat flour or regular flour, though you’ll lose some nuttiness. Swap honey for agave or even brown sugar if that’s all you’ve got. Fresh beetroot can become canned (drained), and olive oil works just fine as coconut oil.
Want chocolate chips? Toss in a handful. Craving nuts? Walnuts are perfect here.
These brownies are basically the golden retriever of desserts – supremely adaptable.
What to Serve with Fudgy Dark Chocolate Beetroot Brownies
While these brownies taste incredible on their own, pairing them with the right companions transforms a simple treat into something restaurant-worthy.
I love serving these with a dollop of Greek yogurt – the tangy creaminess balances the rich chocolate beautifully.
Fresh berries, especially raspberries, add a bright pop that cuts through the fudgy texture.
For something indulgent, vanilla ice cream never fails.
The cold contrast makes each bite feel like a celebration.
Want to get fancy? A drizzle of tahini or almond butter creates an almost truffle-like experience that’ll have guests wondering about your secret.
Final Thoughts
These brownies prove that healthy doesn’t have to mean boring, and I’m still amazed that something packed with vegetables can taste this decadent.
Who would’ve thought beetroot could be your dessert’s secret weapon?
I love how this recipe sneaks nutrition into every bite without sacrificing that rich, fudgy texture we all crave.
The earthy sweetness from dates and the deep chocolate flavor create something truly special.
Next time you’re craving brownies but want something a bit more wholesome, give these a try.
Your taste buds won’t know the difference, but your body will thank you.
Fudgy Dark Chocolate Beetroot Brownies
Ingredients
- 1 large beetroot
- 1 cup pitted dates
- ¼ cup honey or maple syrup
- 2 eggs
- 3 tbsp olive oil
- 1 tsp vanilla
- 150 g almond meal
- 3 tbsp cacao powder
- 1 tsp baking powder
- Pinch salt
Instructions
- Preheat oven to 160°C.
- Combine beetroot, dates, sweetener, eggs, oil, and vanilla in a food processor.
- Add dry ingredients and mix until smooth.
- Pour into a lined baking tray and bake for 45 minutes.
- Cool completely before serving.
Notes
Nutrition
Frequently Asked Questions
Can You Taste the Beetroot in These Brownies?
You won’t taste the beetroot at all! I’ve made these brownies countless times, and the chocolate completely masks the earthy beetroot flavor. Instead, you’ll get incredibly moist, fudgy brownies that taste purely chocolatey.
How Long Do Beetroot Brownies Stay Fresh?
I’d store these beetroot brownies in an airtight container where they’ll stay fresh for up to five days at room temperature, or you can refrigerate them for about a week.
Can I Freeze Beetroot Brownies for Later?
Yes, I’d freeze beetroot brownies for up to three months. I’ll wrap individual portions tightly in plastic wrap, then store in freezer bags. I’ll thaw at room temperature for best texture.
Do I Need to Peel the Beetroot Before Using?
I recommend peeling the beetroot before using it in your brownies. The skin can add a slightly bitter taste and rough texture that’ll affect the final product’s smoothness and flavor.
Are These Brownies Suitable for People With Nut Allergies?
No, I wouldn’t recommend these brownies for people with nut allergies since they contain almond meal as a main ingredient. You’d need to substitute it with a nut-free flour alternative instead.