Beet Brownies

What’s rich, fudgy, and contains an invisible serving of vegetables? Beet brownies, of course! We partnered with Crowded Kitchen to create vegan, gluten-free brownies from beet pulp.


  • 2-3 beets (to make at least 1 cup of pulp)
  • 1 cup dark chocolate chips
  • 1 cup gluten-free all purpose flour
  • 1 cup almond flour
  • ½ cup cacao powder (unsweetened cocoa powder)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegan butter, softened
  • ½ cup cane sugar
  • ½ cup maple syrup, room temperature
  • ⅓ cup unsweetened applesauce, room temperature
  • 1 tsp vanilla extract
  • ½ cup nondairy milk




½ cup vegan butter, softened

1 ½ cups powdered sugar

½ tsp vanilla extract

1 ½ tsp beet juice

½ cup mini chocolate chips (for topping)


Preheat the oven to 350˚F. Grease and line a 9×9 pan with parchment paper.

Juice the beets with your slow juicer. Measure 1 cup of beet pulp. Set pulp and juice aside.

Melt the chocolate chips. Let cool slightly.

In a medium bowl, combine the flours, cacao powder, cinnamon, baking soda, baking powder, and salt.

Cream the butter and sugar together in a large bowl. Add the maple syrup, applesauce, and vanilla. Combine. Add half of the dry ingredients.

Pour in the milk. Add the rest of the dry ingredients with 1 cup beet pulp and melted chocolate. Mix well until fully incorporated. Batter will be thick.

Transfer batter to pan and spread evenly. Bake for 35-40 minutes on the bottom rack of the oven.

To make the frosting: cream the butter. Add vanilla and slowly incorporate the powdered sugar. Whip until fluffy. Add 1 ½ tsp beet juice and mix.

Once brownies are completely cooled, frost and sprinkle with mini chocolate chips.

Recipe and photos created by Crowded Kitchen.

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