Beetroot brownies may sound strange but trust me, they work SO well. The popular classic Red Velvet flavour of beets and chocolate totally set the stage for healthy adaptations of this treat. These brownies are dairy free, gluten free, grain free, high fiber, low cal, prebiotic, and freakin’ delicious!
I love making healthy versions of classic treats, like these:
- Cherry Chocolate Black Bean Brownies
- Zesty Orange Banana Bread
- Healthy Peanut Butter Cups
- Spiced Blueberry Nectarine Crumble
And if you love red velvet, try this delicious energizing Red Velvet Cheesecake Smoothie.
Green Banana Flour Brownies
Green banana flour is a prebiotic flour made from unripe bananas.
If you don’t know, prebiotics are food for your gut microbiota. They feed your good bacteria for a healthy gut environment.
Along with probiotics, prebiotics like green banana flour make a powerful combo for a healthy gut.
A healthy gut environment is important for everything from metabolism and immune system to your mood and mental health.
When baking with green banana flour, use 3/4 cup of green banana flour to replace 1 cup of flour. You may also need to add more liquid to your recipe.
WHAT ARE THE HEALTH BENEFITS OF BEETS?
- Extremely high in very well absorbed antioxidants
- Anti-inflammatory
- Helps with hypertension by reducing blood pressure
- Protects against free radicals
- Helps heal liver damage
- Plant source of iron, potassium, copper, and magnesium, helping prevent anemia in vegans and vegetarians
- High in nitric oxide
- Improves blood flow to the brain, possibly aiding in preventing and treating Alzheimer’s, dementia, and cognitive decline
In regards to exercise, beets have been shown to aid in exercise performance boosting the ability to perform endurance cardio as well as high intensity activity (like HIIT).
Beets do this through improved mitochondrial efficiency and glucose uptake in muscle.
Healthy Beetroot Brownies Ingredients
- 2 beets, cooked and cooled
- 2 eggs, room temperature (or try flax egg or vegan liquid egg replacer)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup maple syrup
- 1/8 cup coconut oil melted
- 1/4 cup unsweetened cocoa powder
- 3/4 cup green banana flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dark dairy free chocolate chips or cacao nibs for the top
- 2 tbsp cream cheese
- 1/4 cup cottage cheese
- 2 tbsp almond milk, to thin
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
How to Roast Beets for Beetroot Brownies
- Preheat oven to 425 F. Wash and remove stems of the beets. Place them on tin foil, wrap tightly and place on a baking sheet.
- Bake at 425 F for 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes. Carefully peel the skin from the beets and slice into chunks.
Making Beetroot Brownies
Preheat oven to 350 F and grease an 8×8 square pan.
Blend all of your ingredients, except chocolate chips or nibs, in a food processor, blender, or Nutribullet until fully blended and smooth. If you are making the glaze, mix or blend this separately and set aside.
- Pour the batter to the greased baking pan and bake at 350 F for 22-25 minutes until set. Do not over bake.
- Remove from the oven, and sprinkle chocolate chips or cacao nibs to the top of the brownies and let cool before cutting.
- Drizzle with optional cream cheese glaze to serve.
PIN me to your Healthy Dessert board!
Healthy Chocolate Beetroot Brownies (Red Velvet)
Ingredients
- 2 beets cooked and cooled
- 2 eggs room temperature (or try flax egg or vegan liquid egg replacer)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup maple syrup
- 1/8 cup coconut oil melted
- 1/4 cup unsweetened cocoa powder
- 3/4 cup green banana flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp dark dairy free chocolate chips or cacao nibs for the top
For Optional Cream Cheese Glaze
- 2 tbsp cream cheese
- 1/4 cup cottage cheese
- 2 tbsp almond milk to thin
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
Instructions
To Roast Beets
- Preheat oven to 425 F. Wash and remove stems of the beets. Place them on tin foil, wrap tightly and place on a baking sheet.
- Bake at 425 F for 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes. Carefully peel the skin from the beets and slice into chunks.
For the Brownies
- Preheat oven to 350 F and grease an 8×8 square pan.
- Blend all of your ingredients, except chocolate chips or nibs, in a food processor, blender, or Nutribullet until fully blended and smooth. If you are making the glaze, mix or blend this separately and set aside.
- Pour the batter to the greased baking pan and bake at 350 F for 22-25 minutes until set. Do not over bake.
- Remove from the oven, and sprinkle chocolate chips or cacao nibs to the top of the brownies and let cool before cutting.
- Drizzle with optional cream cheese glaze to serve.
Nutrition
Normally I’m a devotee of decadent, fudgy, rich and downright unhealthy brownies, but these beetroot ones are great! They have a nice texture and taste, and of course they’re a really cool dark red colour. Delicious!
Thank you! So glad you enjoyed them 🙂