Hidden Chocolate and Beetroot Vegan Brownies

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Dense and fudgy vegan brownies with shredded beetroot hidden inside, adding natural moisture and a subtle earthiness without overpowering the rich chocolate flavor. This vegan recipe, ready in about 45 minutes, layers all-purpose flour, cocoa powder, unsweetened, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 16 International cuisine 120 cal/serving

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Ingredients

1 cup all-purpose flour
1/2 cup cocoa powder, unsweetened
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup shredded raw beetroot
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup non-dairy milk (almond or soy)
1/2 cup dark chocolate chips

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Instructions

Step 1: Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
Step 3: In a separate bowl, mix 3/4 cup granulated sugar, 1/2 cup shredded raw beetroot, 1/2 cup unsweetened applesauce, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, and 1/4 cup non-dairy milk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in 1/2 cup dark chocolate chips.
Step 5: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Step 6: Bake for 25-30 minutes until a toothpick inserted into the center comes out with moist crumbs.
Step 7: Let cool completely in the pan before lifting out using the parchment overhang. Cut into 16 squares and enjoy the hidden richness of beetroot in every bite.