Hidden Chocolate and Beetroot Vegan Brownies
Dense and fudgy vegan brownies with shredded beetroot hidden inside, adding natural moisture and a subtle earthiness without overpowering the rich chocolate flavor. This general-inspired vegan (vegan) ready in about 45 minutes layers all-purpose flour, cocoa powder, unsweetened, teaspoon 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hidden Chocolate and Beetroot Vegan Brownies take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Hidden Chocolate and Beetroot Vegan Brownies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Hidden Chocolate and Beetroot Vegan Brownies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hidden Chocolate and Beetroot Vegan Brownies for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hidden Chocolate and Beetroot Vegan Brownies vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
