Eggless Chocolate Brownies with Beetroot

August 17, 2021

Before you dismiss this idea, I welcome you to try adding beetroots to your brownie. These are so fudgy, delicious and have the most decadent texture. I assure you that they will not taste like a beetroot that fell into brownie batter. You will hardly taste the beetroot in this brownies, so don’t worry!

I made this for the first time ever in 2017. I read on a blog about making red velvet cake with natural colouring and was immediately sold on the idea. So, I bought all the ingredients and tried. It was not red but a dull brown! Something went off and given the effort, I ate the cake quietly without telling anyone it was an attempt at red velvet. Since then, I have seen many attempt it with beautiful results. As someone who doesn’t care much about red velvet or cream cheese and hardly makes cakes with icing, I think I will give it a pass now.

However, I LOVE adding fruits and now even vegetables into my bakes. I have attempted Chocolate Zucchini Muffins and several carrot cakes but beetroot is new to even me! I saw this recipe first here and adapted it slightly to a flavour I enjoy now.

Preparing Beetroots

For this recipe, I tried two variations of preparing beetroots in this cake. In my first trail, I roasted beets. To roast beetroots, peel and chop into quarters. Add them to a lined baking tray, a few drops of oil and bake at 200C for 15 minutes. Remove and let cool completely. Blend and use.

The easier way is to steam/pressure cook the beetroots. I found this not just easier, but also quicker. Simply peel and chop beets into large chunks. Add to a pressure cooker with some water. For about 2 cups of chopped beetroots, you will need 1/4 cup of water. Cook for two whistles and let it cool completely. Blend and use.

In this recipe, we will require one cup of beetroot puree. This is approximately 200 grams of puree.

What is in these eggless beetroot brownies?

  • Beetroots
  • Brown Sugar/Coconut Sugar
  • Plain Flour
  • Cocoa
  • Melted Chocolate
  • Vegetable Oil
  • Milk of choice
  • Baking powder/Baking soda
  • and a CHIA EGG!

Chia Egg is far more simpler than a flax egg because I always have chia seeds at home. It also does not have the earthy taste of flax seeds.To make this, take 1 tbsp of ground chia seeds or flax seeds ( grind in a mixie) and add 2 tbsp of water and set aside. The purpose of this is to act as a binder in this brownie.

Eggless Chocolate Brownies with Beetroots

These chocolate beetroot brownies are eggless, refined sugar free and delicious.These are so fudgy and decadent. And, no, you won't taste the beetroots!
Course Dessert
Keyword beetroot, brownies, vegan baking
Servings 4


Dry Ingredients

  • 1 cup plain flour
  • cup whole wheat flour can be substituted with more plain flour
  • ¼ cup cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp baking soda

Wet Ingredients

  • 1 cup beetroot puree
  • 1 and 1/4 cup brown sugar or coconut sugar can be reduced to 1 cup, if you prefer slightly less sweet cakes or if using melted milk chocolate
  • ¾ cup melted dark chocolate read notes below
  • ¼ cup melted butter or vegetable oil melted butter has a good flavour in this recipe, however to keep it vegan – oil works
  • ¼ cup non dairy milk I used soy milk
  • 1 chia egg read notes below


  • 2 tbsp cocoa powder
  • 1-2 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract


For the Beetroot Chocolate Brownies

  • Preheat oven to 180C and line a 8 inch square tin.
  • To a large bowl, add all the dry ingredients and mix well.
  • To a smaller bowl, add all the wet ingredients and whisk well.
  • Pour the wet ingredients into dry ingredients and mix until just combined.
  • Bake for 15 minutes. It may take upto 18 minutes. Insert a toothpick and if there are crumbs on it, then it is perfect. The top must be set when you remove. The brownies firm up as it cools.


Chia Egg
Add 1 tbsp chia seeds and 2 tbsp water to a blender and grind until combined.  Let it sit for 15 minutes until it becomes viscous before you use. Alternatively, you can grind chia seeds and store ( it is hard to grind 1 tbsp dry, so if doing this make a bigger batch)
Melted Chocolate
I prefer using the microwave for melting chocolate. For this recipe, dark chocolate works best. If you are using milk, reduce sugar by 1/4 cup.
The ganache used in this recipe is the same as the on in my Vegan Gluten Free Brownies! It is absolutely delicious, however you can also skip it in this recipe!

These eggless beetroot brownies are ultra fudgy but also have a lovely crumb. To be honest, they are a cross between a cake and a brownie bar. So, I did pass some to my neighbours and to Arun and no one could find the beetroots in it!

If you are probably wondering why the brownies are not red or pink – they are just not! I tried two batches, with roasting and steaming and both were not really red. The beetroots add to the moist fudgy texture and provide binding and with all that delicious chocolate, you wont even taste it!

If you are looking for a decadent no bake, vegan brownie – I highly recommend you to check Vegan Gluten Free Brownies. They are absolutely amazing!

I shared this picture a few weeks back and asked on my Instagram stories for every one to guess what vegetable is in it. Apart from the usual suspects like sweet potato, pumpkin – i got a ton of replies that were so surprising. Like, one response was Cauliflower and another was Lauki! I laughed at it, but honestly – how creative!

This recipe is adapted from Rainbow Nourishments and Happy Pear.

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.

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