This post contains affiliate links. As an Amazon associate I earn qualifying purchases. Click here for more about this policy.
Luscious Gluten Free Red Velvet Beet Brownies! Made secretly healthy with beets, these brownies are rich, dark and chocolatey. Exactly the way brownies are meant, only healthier and a weight loss friendly recipe!
I still hate beets, but apparently I need to eat more of them for my liver and kidneys so I’ve been eating a lot of Beet Hummus No Tahini and single serve Red Velvet Brownies these days.
Now I’ve been obsessed with these beetroot chocolate brownies. They’re to die for and you can’t taste the beets!
Last year I was diagnosed with stage 2 kidney disease which isn’t serious, but if it progresses to stage 3 I’ll have to see a specialists and probably be given a bunch of pills.
I want to avoid that so I’m doing everything I can diet wise to prevent that from happening. Like I need another health issue!
Many things can cause kidney disease. In my case, my doctor suspects it’s from taking too many meds for all my conditions throughout the years. Who knows with my goofy body.
If you watch my Facebook live videos, you hear me talking a lot about keeping the liver and kidneys running optimally. If they’re not, you can’t lose weight, you can’t balance fat loss hormones and the list goes on and on. Liver is very important!
I dedicate weight loss program for midlife women for balancing fat loss hormones. I teach women over 35 who have 20 to 50 or more pounds to lose how to eat to keep these hormones balanced and keep cravings away so they can enjoy one healthy beet brownie and feel satsified.
This is so important for fat loss otherwise you’re constantly battling cravings and hunger.
So yes, I hate beets! But they’re good to sneak in every now and then for some extra support for those very important organs, and I’ve found another way to eat them.
Red Velvet Beet Brownies! Because if you can’t love a vegetable, you might as well turn it into a rich and fudgy dark chocolate brownie. Yes?
Now, I’m know what you’re wondering. Don’t these taste like beets? Not to worry! Trust me, if there were any hint of beet in these healthy brownies I wouldn’t be able to eat them.
The other ingredients hide the beets. However, those beets are absolutely necessary for giving the brownies their fluffy, moist texture. Very important when it comes to brownie making!
These Red Velvet Beet Brownies are loaded with healthy fats, protein, antioxidants, and taste freaking fabulous. Is that sneaky nutrition or what? MUAHAHAHA!!!
Did I mention they taste amazing? Oh yeah, I did. Well, I’m reminding you! They’re fudgy, creamy and melt in your mouth. It was pure agony waiting for them to cool in the pan before diving in.
Moral of the story. Don’t write off a vegetable until you’ve roasted the heck out of it and stuffed it inside almond, cocoa and dark chocolate. ‘Cuz what doesn’t go well with chocolate?
Healthy Beetroot Chocolate Brownies
Ingredients
- 2 beets
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup maple syrup
- 1/8 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons dark chocolate chips , or dairy free chocolate chips
Instructions
- 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 45 minutes. Remove from the oven, unwrap the tin foil and cool 20 minutes. Carefully peel the skin from the beets and slice into quarters.
- Preheat oven to 350 F. Prepare a 8×8 square baking dish with a small amount of cooking spray.
- Place beets with all ingredients (except chocolate chips) in a food processor or blender. Blend on high until beets are broken down and all ingredients are fully blended. Transfer the batter to the prepared baking pan.
- Bake at 350 F 22-25 minutes until a toothpick can be inserted clean into the center.
- Remove from the oven, add chocolate chips to the top of the brownies and cool 30 minutes in the pan before slicing into 16 bars.
Video
Notes
- If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
could you tell me what the 2 beets would equal in oz?
I do not know specifically the weight. I am going through old recipes and will be updating this to be more specific at a future date. However, I have found when I’ve made this recipe to be very adaptable to any size of beets.
This is my question as well. If you could provide the weight, or even a general description of the size. In my local grocery store, as well as in the farmers market, I find beets vary from golf ball size to large grapefruit size.
The picture of the beets in this post are the ones I used. You can use that picture as reference to size until this recipe gets retested at a future date.
I don’t like beets. I have a can of beets. My hubby liked them. Can I use canned beets in this recipe since I don’t like to waste food but I don’t want to eat them either. Please give me an answer as I have a pot luck to go to and thought that would be a good recipe to use.
I have not tried canned beets myself, but I’m thinking you should be able to.
These brownies are divine! It’s going to be anew staple at my home- no flour and no sugar- but hat could be better! I used olive oil instead of coconut though. Can you tell me how it would make a difference if I used coconut? I also loved that everything just went into the blender and no mixing bowl! Thanks!
I’ve been looking for a beet brownie recipe, and this is the one I’m going to try! Thanks.
These are amazing thank you!!! Love them!!! and I hate beetroot too! lol 🙂
Made these for a gluten free friend and he said they were the best gluten free dessert he ever had. Didn’t have vanilla extract so replaced it with 2 dates, and left out the coconut flour. Prepackaged cooked and peeled beets are a time saver as well. Thank you for the recipe.
I love that you used precooked beets. Such a time saver and I’m so glad you like them! These brownies are the best.
I love beets so much. And I always chocolate beet brownies. Thanks for the red velvet brownie idea. This dish is perfect for our weekend. My family will love this brownie.
I don’t like beets either, so I roasted 2 to use in a sweet recipe. I had another one picked out but decided to search one more time before baking. The “evil laugh” caught my attention, as did the ingredients – no double boiler, and only a little maple syrup instead of a cup of sugar. Mine came out very moist with a cake-like consistency. These taste earthy, but not overly so. I think they are perfect. Thanks for the recipe!
Glad you liked them and good substitutions too!
could I sub a different flour for the almond flour?
You could try oat flour or whole wheat. I haven’t tried them, but thinking they should work.
I’ve made a double batch can they be frozen I am using them for lunch boxes
Not sure whether or not they will freeze. Let me know how it works!