Valentine’s Day is the perfect excuse to treat yourself. These vegan beet brownies are my go-to when I want something special: they’re moist, chocolatey, and naturally red from beets—without overpowering the rich chocolate flavor. Beets add heart-healthy phytonutrients and iron, making them a fitting ingredient for a holiday all about love.
For these brownies I used VeganEgg by Follow Your Heart, a powdered egg substitute that works surprisingly well in batters—from scrambles to baked goods. It can have a slight sulfur smell before baking, but that aroma disappears once the ingredients are combined and the brownies are baked. If you can’t find VeganEgg, a flax “egg” made from ground flaxseed and water should be a fine substitute (I recommend 4 tablespoons ground flax seed mixed with 1/2 cup water to replace the VeganEgg called for in the recipe).
These brownies are indulgent and comforting—perfect for being your own Valentine. Treat yourself with kindness and enjoy a warm square with gratitude. You deserve it.
Vegan Beet Brownies
Jenné Claiborne
15 minutes
55 minutes
1 hour 10 minutes
12
Ingredients
- 2 beets, 1/2 lb (boiled about 45 minutes until tender)
- 1 cup vegan dark chocolate chips
- 1/2 cup vegan butter or coconut oil
- 1 1/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup VeganEgg powder (or flax alternative)
- 2 cups ice cold water
- 1/2 cup brown sugar
- 1/2 cup vegan white sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a baking dish (9×14″ or 10×15″).
- Melt the chocolate chips and vegan butter or oil in a double boiler, stirring until smooth and creamy. Remove from heat and let cool slightly.
- Peel and chop the cooked beets.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Place the beets in a food processor and blend until almost pureed. Set aside.
- In a large bowl, combine the VeganEgg powder with the ice cold water. Whisk vigorously until smooth and creamy with no lumps. (If using flax, combine ground flax with water and let sit until gelatinous.)
- Beat in the brown sugar, white sugar, and vanilla until well combined.
- Fold in the beet puree and the melted chocolate mixture, whisking until the batter is smooth and evenly colored.
- Slowly stir the dry flour mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for about 55 minutes.
- A toothpick may come out slightly moist when the brownies are removed from the oven. Let them cool at least 30 minutes before cutting; they taste best when fully cooled.