Dark Chocolate Beetroot Brownies

Mar 11, 2015 | Recipes, Snacks + Treats

beetroot borwnies 2

I have been through so many versions of this recipe. Honestly the trails of creating recipes with no normal ingredients! And you know the downside is you have to try all said recipes (hard times – not!) but it was definitely worth it.

These are delightfully dark and rich, and when cooked right have a lovely gooey consistency PLUS they have vegetables in and you know that I LOVE putting vegetables in cake.


I am a firm believer that feeling deprived when you are regaining your health or losing weight is not necessary. A lot of that is about your mindset (which I talk a lot about in my Flourish Academy – another one coming at you soon!) but some of it also comes down to getting creative in the kitchen and making healthier alternatives. Unless there is some serious gut healing needed I never recommend people just remove things completely from their diets leaving a great cavernous space, we need to make healthier replacements so that we don’t end up giving up and bingeing on hobnobs!

Beetroot brownies 1


So enjoy and tell me what is your favourite brownie recipe and what is your favourite vegetable cake?


Dark Chocolate Beetroot Brownies (Gluten, sugar, dairy free)

Kezia Hall
These dark chocolate beetroot brownies are rich and have that dark bitter sweet gooey goodness.
Servings 10 brownies


  • 5 Organic Eggs
  • 100 grams Cocoa Powder
  • 4 Tablespoons Melted Coconut Oil or Butter
  • 1/8 teaspoon Salt
  • 4-5 Tablespoons Raw Honey
  • 100 grams Raw Beetroot
  • 15 Dates pitted
  • 1/4 teaspoon Arrowroot Powder for dusting - optional


  • Preheat the oven to 200*C.
  • In a food processor blend the beetroot, chopped dates and eggs for 1-2 minutes. Then add the other ingredients and blend until smooth.
  • Pour the mixture into a greased tray so it's about an inch in thickness.
  • Bake for 20 minutes for gooey brownies or 25 minutes for firmer ones.
  • Allow to cool then cut into slices.
  • Dust 1/4 tsp of sieved arrowroot powder for that icing sugar look minus the refined sugar!
  • Store in fridge or freezer.
Gingerbread Mocha Recipe – Dairy & Sugar-Free

Gingerbread Mocha Recipe – Dairy & Sugar-Free

If you didn't know already I have a bit of a love-hate relationship with coffee.   I love it, my gut and body historically have hated it. But all in all, I am a total coffee snob and fiend.   And there is nothing that screams Christmas more than a SEASONAL...


  1. Really excited to try making these but I only have cooked beetroot, would that be ok? Thanks

    • I’ve not tried them with cooked beetroot – so might be soggier – but let me know if it works 😉

  2. A friend made these and they were delicious, so I’m keen to try making them myself! What size baking tray do you use and about how many brownies does this make? Thanks!

  3. Dear Kezia, I was so excited about your recipe but unfortunately something went wrong. The consistency is not as expected, too heavy and more like a thick chewy block without that “cake” texture.. do you have any idea what could have gone wrong? The only difference is that I used a blender instead of a food processor. Maybe I blended the eggs too much? Thanks for your help! 🙂
    Ps: I also might have put too much cacao as well, as I didn’t have anything to mesure 100g..

    • It does have a slightly heavier texture but shouldn’t be chewy. Still tastes like brownies! Sounds like they may have been un the oven too long.

  4. I made this for Sundays dessert. Being a chocolate brownie queen I didn’t know what to expect, but oh my gosh they’re delicious and so healthy!! I will be sticking to this recipe. Put remainder in freezer to have next Sunday so hope they’ll be ok.

  5. I have eaten, and enjoyed, beetroot brownies before, but I have never tried making them myself. I definitely need to give it a go!

    • Do it – they are super tasty!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating