Fudgy Paleo Beetroot Brownies

Never have I ever felt this way about beets.

 Fudgy Paleo Beetroot Brownies | vegan, cane sugar-free, naturally sweetened, and healthy @roastedroot #paleo

These brownies. You will never look at beets the same way again.

GAH, they are so fudgy!

Here’s what you need to know about these beetroot brownies: they are…paleo, vegan, sugar-free, dairy-free, beet-infused, high protein, made in a blender for crying out loud, chewy, fudgy, rich, decadent, moist, orgasmic. I’d hate to say you can’t taste the beets…but you can’t taste the beets. I know. It makes you cry real tears.

You know how pasta is a million times better the next day? The same is true with these brownies. Don’t get me wrong – fresh out of the oven, these brownies taste like angels have anointed your taste buds with all the holy spirits, but when you leave them in the refrigerator over night, they’re like all Sylvester Stallone movies exploded in your mouth. But, gently.

Fudgy Paleo Beetroot Brownies | vegan, cane sugar-free, naturally sweetened, and healthy @roastedroot #paleo

Have you ever received vegetables in the mail? I mean, there’s just nothing like it. A couple of weeks ago, Melissa’s Produce sent me Baby Vegetables in a Carton, most of which I made into hearty vegetable soup. Included in the box of goodies were these adorable little beets, which I roasted up for these brownies.

Once the beets were finished roasting, I simply added all of the ingredients to a blender and badda bing, badda boom: brownie batter. I baked the brownies in my super easy-to-clean Super Square Baker, which is a part of Revol’s new collection curated by Chef Elizabeth Karmel, called Elizabeth’s Everyday EssentialsThis new U.S. exclusive collection is comprised of five serving and five entertaining pieces, and is designed to give consumers everything they need to cook and entertain at home.

Some serious notes about this recipe:

1.) They are super fudgy…like they practically are fudge…In point of fact, I almost named the recipe, “Beet Fudge”, but I resisted because the recipe includes almond meal, and it just seem strange to call something fudge when there are floury ingredients involved. Ya feel?

2.)  The brownies won’t test clean when you stick a fork in them, because: fudge. Let them rest for a long time (30 minutes-ish) before cutting into them in order to give them a chance to set up. You don’t need to worry about these being “under-cooked,” because they’re vegan…as in no eggs…as in you won’t get sick…so no excuses, drink the batter.

3.)  Upon freezing these sonsofbeehives, they turn into fudgesicles. I shit you not. Legit fudge popsicles. You may as well make a triple batch of the beetroot brownies and “test” them when they’re a.) hot b.) chilled c.) frozen.

4.) Channing Tatum approves.

 Fudgy Paleo Beetroot Brownies | vegan, cane sugar-free, naturally sweetened, and healthy @roastedroot #paleo

Best consumed in marathon fashion while marathon watching Blacklist.

Fudgy Paleo Beetroot Brownies | vegan, cane sugar-free, naturally sweetened, and healthy @roastedroot #paleo

Fudgy Paleo Beetroot Brownies

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 9 large brownies
Author: Julia
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Ingredients

Instructions

  1. Preheat the oven to 375 degrees F, and lightly oil an 8” x 8” baking dish.
  2. In a small bowl, stir together the water and flax meal (this process makes two vegan flax “eggs”). Allow it to sit and thicken for about 10 minutes, stirring occasionally.
  3. Add the chopped roasted beets to a blender. Blend for a few seconds to chop/puree the beets.
  4. Add the flax mixture (“eggs”) and the remaining ingredients to the blender. Blend very well until completely smooth.
  5. Pour the brownie batter into the prepared baking dish and smooth it evenly. Place on the center wrack of the oven and bake for 45 to 55 minutes.
  6. Allow brownies to cool 30 minutes before slicing into them. Store in the refrigerator or freezer.

Recipe Notes

*You can replace tapioca starch with corn starch.

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Comments

  1. Kelly

    These look great! One question, the recipe calls for 1 1/4 ______ almond meal. Teaspoons? Tablespoons? Cups? Thanks for the help.

    Reply
  2. Andrea

    I will be making these in the ASAP fashion. Right now. On the double. Undale! Seriously though they look unreal. Cannnnnt wait to try!

    Reply
  3. Julie

    Beet me. And I’m making these next time I can find some beets. Sorry to say that our ginormous beets are gone. Sad.

    Reply
    1. Julia Post author

      Awww the ginorm beets will be missed. The light at the end of the tunnel is that your regular/small sized beets will be perfect for these brownies! xo

      Reply
  4. Sarah @ SnixyKitchen

    Beets in brownies?! You win. I want to get veggies in the mail AND a pan of these brownies.

    My husband’s running a marathon tomorrow…I wish I had a pan of these to eat in marathon fashion while watching him run.

    Reply
    1. Julia Post author

      LOL Hope your husband had a great run! Way I see it, someone’s gotta make up for all the calories them marathoners are burning, so it may as well be us, right? Right.

      Reply
    1. Julia Post author

      AHAHAHAHA! You just made my day! Your use of profanity makes me fucking swoon 😉 Let’s make some vegan beet brownies like NOW!

      Reply
    1. Julia Post author

      I’m telling you, girl, Paleo baking can be really tough. I hope you enjoy these fudgy thangs! I’d be lying if I said I didn’t serve people my paleo fails before. I totally have. When in doubt, throw it in a blender and call it a milkshake 😉

      Reply
    1. Julia Post author

      Oh girl, I ate these things in volume and didn’t feel sick at all..which I totally would have with regular brownies. Hope you try them!

      Reply
  5. Joanne

    Um, can we be Blacklist marathon-watching BESTIES. We’re on season two, ep 5. OBSESSED.

    Also, I was pretty sure I didn’t like beets and now these. And now I’m pretty sure I LOVE BEETS. I mean, look at that fudge.

    Reply
  6. Marlene

    This sounds great!
    Can i just replace the flex ‘eggs’ with normal eggs? Would that mean adding 2 eggs, or more?
    Can’ t wait to make them!
    Thanks

    Reply
    1. Julia Post author

      Hi Marlene! Yes, you can replace the flax eggs with two regular eggs. Just as a head’s up, this may make the brownies more fluffy, but I think they’ll turn out great. Let me know how it all works out! 😀

      Reply
  7. Sally

    Just googled beet brownies and ur recipe came out near the top. Wanted to find a healthy chocolate bar for a charity Chocolate Festival. Yours looks sooo good. Will let u know how well they were received!!

    Reply
    1. Julia Post author

      Hi Kathryn, You can try using rice flour – the texture may turn out to be fluffier, which could be amazing! I haven’t tested the recipe with any other flours, so I’m not sure how it will work out, but let me know if you give it a whirl using something other than almond flour!!

      Reply
  8. Jer

    Intend to eat these marathon-style while watching Dancing with the Stars tonight. My husband hates beets, so I’m planning on sneakily forgetting to mention the ingredients…

    Reply
  9. kerrin

    These are not sweet at all I actually mashed them up and added some raw honey and cooked them a again to save them.Also how is Corn Flour Paleo.

    Reply
    1. Julia Post author

      Hi Kerrin, are you referring to the correct recipe? These brownies are very sweet, and there is no corn flour listed in the recipe. How much coconut sugar did you use?

      Reply
      1. leigh

        O….My…Gosh….Julia, as a hypoglycemic, I would have to call these –offically– “food porn” They look sooooo wicked…. like “fifty shades of chocolately/beet/heaven…..yesssssss…….
        But, sadly for me, I didn’t realize they had coconut sugar in them till I was totally committed!!
        Pleazzzz tell me, is there a substitute for the sugar? Like maybe Swerve or eryithritol/stevia plus maybe 1/3 cup Torani SF syrup? Most importantly, does the sugar serve a specific purpose that low carb sweeteners couldn’t ? In other words, would my subs work?
        Help!!! I really want to make these, but for health reasons, I’m on a lowcarb/anti-candida diet
        for about the next 20 years or so… :-))
        BTW, you have a wicked sense of humor, and quite a developed writing style–ever think of
        “picking up the pen”? I love paranormal romance, like Nalini Singh (author), and I think your writing would be great! Thanks so much, Leigh

        Reply
        1. Julia Post author

          Hi Leigh! Thank you so much for all your sweet words! I’ve actually always wanted to write a novel but have zero clue what I would do for plot…maybe one of these days! If it ever happens, I’ll send ya an email 😉

          The coconut sugar does counterbalance some of the liquid in the recipe, so replacing it with a liquid sweetener may throw off the wet-to-dry ratio a touch. My guess is you could sweeten the recipe with any of the sweeteners you mentioned (or xylitol? I’ve heard of some people using it as a sugar-free replacement), but maybe add more almond meal (try 1-1/2 cups and see what the consistency looks like?) and/or cut back a tad on the coconut milk. That way the portion of dry-to-wet ingredients will even out. I wish I had an exact method for you but I’ll definitely let you know if I make the recipe again with an alternate sweetener. Also please let me know if you try it with a different sweetener!!

          Thank you so much again for your thoughtful comment! I love receiving feedback like yours -it always puts a smile on my face!!

          Cheers xoxox

          Reply
          1. leigh

            Hi Julia!
            Thanks so much for taking the time to answer my question–you’ve given me lots to consider here!
            If you wouldn’t mind, could I post it to Low Carb Friends forum? They have people who’ve baked for decades with alternative sweeteners, you know? And of course, I will credit you with the recipe, and that would be good for your blog’s PR!! :-))
            I’m just not that “seasoned” a baker to figure it out, but I’m sure there’s someone
            at LCF that could. And I will post back the answer, of course.

            Just sayin’ there LOTS of books on plots –for instance “The Plot Whisperer”, and also many on how to write a book in a month or something, lol!
            Talk to you soon,
            Leigh

            Reply
  10. Jess

    Hey! I am really eager to try these! I am wondering what I could substitute the coconut sugar, coconut oil, and coconut milk for. I thing cashew milk would work for the coconut milk sub as it has a lot of fats in it. Could I use honey or maple for the coconut sugar? And I’m not sure about the oil… I usually use sunflower oil. Any ideas? I just discovered your blog by the way. I love it! Thanks for sharing all these awesome recipes!

    Reply
  11. Mira

    I made these today and they were so easy to make! totally enjoy the experience. The cacao was quite bitter to my liking so I had my brownies with some sliced strawberries and they were perfect. I don’t use sweeteners but the sliced strawberries really made a big difference. Was yours bitter? I wonder if it was the cacao brand I used.

    Reply
  12. Mira

    My apologies I now realized that I skipped the sugar from your recipe. It needed that sweetness but I got it from the strawberries.

    Reply
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  16. Angie @ Infinite Health & Wellness

    I made these today. I used butter instead of coconut oil and light muscavado sugar instead of coconut sugar. They were a bit soft after taking them out of the oven and cooling. Going to chill them in the fridge, I think they will firm up and be quite chewy/dense. Tasted pretty good pre fridge though????

    Reply
  17. Maple

    Hi,

    I made this recently and both my hubby and I loved it. We are travelling on a long haul next week. I am thinking of packing this for the airplane. How long does this babies stay good at room temperature? Or should freezing it first and thawing it at room temperature on the day we fly is better idea?

    Reply
    1. Julia Post author

      Hi Maple! The brownies will stay fresh for about 5 days at room temperature (provided you don’t live in a super humid area ;), but I’d recommend storing them in the refrigerator or in the freezer if you’re keeping them for more than a few days. If you store them in the freezer, cut them first, wrap them in plastic wrap, and then stick the whole thing in a zip lock bag. You can take them out of the freezer a few hours before your flight! I’m so glad you like the brownies and hope they make great snacks on your trip! xo

      Reply
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  19. Aimee

    These looked SO good! And were pretty easy to throw together, tried to keep to your recipe apart from using xylitol except for coconut sugar, cause that’s all the cupboards had. Question – is it normal for it to sink after coming out of the oven? It was smelling really strong & browned quick on the top (is this normal) so I took it out (15-10mins earlier than the entire 45mins as said), but then it sunk. Toothpick is coming out clean, and it looks alright, put it in the fridge just in case. What do you think?

    Reply

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