These Vegan Beet Brownies are one of those recipes that quietly surprise everyone who tries them. They’re fudgy, chocolate-forward, and have a tender crumb thanks to pureed beets and a vegan egg replacer. The beets add moisture and a faint earthiness without making the brownies taste “beety.”

I developed this version to be straightforward—no exotic pantry items beyond a vegan egg powder and usual baking staples. The method keeps things practical: melt chocolate and butter, puree beets, whisk the VeganEgg, combine, then bake. Simple, reliable, and forgiving.

What You’ll Gather

Ingredients

2 beets (about 1/2 lb), boiled 45 minutes until tender — cooks until fork-tender so they puree smoothly and add moisture.
1 cup vegan dark chocolate chips — provides the chocolate base and fudgy flavor.
1/2 cup vegan butter or coconut oil — melts with the chocolate to create a glossy, rich batter.
1 1/4 cup all purpose flour — structure for the brownies; measure by spooning and leveling.
1 1/2 teaspoon baking powder — gives a slight lift so brownies aren’t overly dense.
1/4 teaspoon salt — balances sweetness and enhances chocolate flavor.
1/2 cup VeganEgg powder (by Follow Your Heart) — acts as the egg replacer for binding and texture.
2 cups ice cold water — hydrated the VeganEgg into a creamy binder; cold water helps control temperature.
1/2 cup brown sugar — adds moisture, depth, and a hint of caramel flavor.
1/2 cup vegan white sugar — provides sweetness and helps with structure.
1 teaspoon vanilla extract — rounds flavors and enhances the chocolate notes.

Directions: Vegan Beet Brownies

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×14″ or 10×15″ baking dish; set it aside so it’s ready when the batter is mixed.
Prepare the beets: peel the boiled beets and chop them into chunks large enough for your food processor. This makes pureeing faster and ensures an even texture.
Place the chopped beets in the food processor and blend until almost pureed—smooth enough to incorporate into batter but with none of the large pieces remaining. Transfer the beet puree to a bowl and set aside.
Melt the chocolate chips and the vegan butter (or coconut oil) together. Use a double boiler: simmer a small amount of water in a pot, put a heatproof bowl on top with the chocolate and butter, and stir until completely melted and smooth. Remove from heat and let the mixture cool slightly while you prepare the dry ingredients.
In a small bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined. Set this dry mix aside.
In a large mixing bowl or the bowl of a stand mixer, combine the VeganEgg powder and 2 cups of ice cold water. Whisk vigorously until the mixture is creamy and there are no lumps—this will act like beaten eggs in the batter.
To the creamy VeganEgg mixture, beat in the brown sugar, white sugar, and vanilla extract until the sugars are mostly dissolved and the mixture is evenly combined.
Add the beet puree and the slightly cooled melted chocolate-butter mixture to the large bowl. Continue whisking until the wet ingredients are homogeneous and glossy—this creates a smooth, rich batter.
Slowly fold in the flour mixture to the wet ingredients. Stir just until combined and no streaks of flour remain. Avoid overmixing to keep the brownies tender.
Pour the batter into the prepared baking dish, using a spatula to spread it evenly.
Bake in the preheated oven for 55 minutes. The center will set but may still appear slightly moist when a toothpick is inserted; this is expected.
Remove the brownies from the oven and allow them to cool at least 30 minutes before cutting. For the best texture and clean slices, let them cool completely (up to an hour) before serving.

Why This Recipe Works

The combination of melted chocolate and fat (vegan butter or coconut oil) forms a molten, glossy base that gives these brownies their classic fudginess. Pureed beets contribute moisture and help mimic the density that eggs typically provide without adding a strong vegetable flavor. VeganEgg powder hydrates into a creamy binder that stabilizes the batter and improves crumb structure, acting similarly to eggs in conventional brownies.

Baking powder is used sparingly so you get a slight lift without losing that dense, brownie-like texture. Using both brown and white sugars balances moisture, chew, and sweetness, while vanilla rounds the chocolate and beet notes.

International Equivalents

Oven temperature: 350°F = 175°C.
All-purpose flour equivalency: In the UK and many Commonwealth countries use plain flour; in some places, you may see ‘plain flour’ labeled the same.
Vegan butter: in countries where plant-based spreads are labeled differently, choose a neutral-tasting margarine or plant-based baking butter.
VeganEgg powder: If Follow Your Heart VeganEgg is unavailable locally, look for other commercial vegan egg replacers with similar rehydration instructions; note that texture may vary.

Tools & Equipment Needed

9×14″ or 10×15″ baking dish — for the brownie pan size specified.
Food processor — for pureeing the cooked beets until smooth.
Heatproof bowl and saucepan (double boiler) — to melt chocolate and vegan butter gently.
Mixing bowls — one small for dry ingredients and one large for wet ingredients.
Whisk and spatula — for combining and folding batter.
Measuring cups and spoons — to keep ingredient amounts accurate.
Toothpick or cake tester — to check doneness (expect slight wetness).

Watch Outs & How to Fix

Beat Too Wet or Undercooked in Center

If a toothpick comes out quite wet: that could mean the oven runs cool or the pan is thicker than typical. Return the pan to the oven for 5–10 more minutes, then recheck. Allow to cool longer before slicing—carryover heat will finish the set.

Beet Flavor Too Pronounced

If the beets are very earthy, ensure they were fully cooked and well pureed. Overly strong beet flavor usually means undercooked beets or larger puree particles; reprocess until smooth.

Dry or Crumbly Brownies

Overbaking will dry them out—start checking at 50 minutes in ovens that run hot. Also, be careful not to overmix after adding flour; overworked batter can become tough.

Adaptations for Special Diets

Nut-free: This recipe is nut-free as written, assuming your chocolate chips and VeganEgg are processed in nut-free facilities—check labels.
Gluten-free: Substitute a 1:1 gluten-free flour blend for the all purpose flour, but expect a slightly different crumb; some blends absorb more moisture so you may need to monitor texture.
Sugar-reduced: You can experiment with reducing white sugar slightly and adding a liquid sweetener, but texture and baking time may change—start by reducing white sugar by 1–4 tablespoons only.

Testing Timeline

Prep cooked beets ahead: Boil beets up to 2 days ahead, refrigerate, then peel and puree when ready to bake.
Make batter and bake: About 15–20 minutes active prep time, plus 55 minutes baking and at least 30–60 minutes cooling before serving.
Best served: After cooling completely; flavors settle and texture firms up after 1 hour.

Storing Tips & Timelines

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days in an airtight container; bring to room temperature or warm briefly before serving for best texture.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then warm slightly if desired.

FAQ

Will I taste the beets? No, not prominently. Properly cooked and well-pureed beets add moisture and a subtle earthiness, but the chocolate is the star.
Can I use fresh raw beets instead of boiling? Raw beets will be too firm and may not puree smoothly; boiling (or roasting until tender) is recommended.
Can I skip the VeganEgg? The VeganEgg provides binding and structure. Omitting it will change texture—try a commercial egg replacer with similar volume if needed.
How do I know when they’re done? The center should be set but may seem slightly moist on a toothpick—after cooling it will firm up. Avoid overbaking.

Make It Tonight

If you’ve got cooked beets on hand, this is a great weeknight project. Start by preheating the oven and preparing the pan while you process beets and melt the chocolate. The batter comes together quickly, and the long bake gives you time to tidy up and relax. Let the brownies cool properly so you get neat squares and the best texture—then serve with a dusting of powdered sugar or a scoop of dairy-free ice cream.

Print Recipe Save it for later