This coconut flour brownie recipe is fudgy and made with wholesome ingredients that are all gluten-free! There’s no oil involved thanks to the secret ingredient of beet puree.
Just Have a Brownie
When life gets crazy, have a brownie! When you a celebrating, have a brownie! When you feel like having a brownie, have a brownie! I think you’re catching what I’m throwing. Eat the damn brownie.
These fudgy healthy brownies are made with whole, healthy ingredients including beet puree! They are an amazing healthier option when it comes to baked goods. We are quite proud of how fudgy and delicious these brownies turned out.
How gorgeous are pureed beets? Our team is split when it comes to beets. I happen to love beets in every meal. Em and Lee, not so much! Thankfully, these beet brownies (though made with beets) taste nothing like beets!
Insert –> Sneaky Beet Brownies.
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What makes these brownies so amazing?
- Grain-free made with a mixture of coconut flour and almond flour.
- Refined-sugar free made with maple sugar and your choice of dairy/free or sugar/free chocolate chips.
- VEGETABLES – made with 2 full pureed beets OMG.
I’d say the beet flavor in these brownies is subtle and not super overpowering, which I prefer. Every time we’ve made this recipe we do one of those, OMG this is the best thing we’ve ever made. You can even ask Brita, the amazing woman who creates all of our recipe videos. She’s more obsessed than we are.
Everything You Need to Know!
Can brownies be healthy?
Yes, brownies can be healthy! Like anything you eat, make sure you eat these brownies in moderation. Too much of anything can be an issue! However, you will get a serving of vegetables if you choose these brownies rather than a different brownie recipe.
Can I substitute the beet puree with a different puree?
Yes, you can substitute the beet puree with any vegetable or fruit puree! Some options could be apple sauce, banana puree, sweet potato puree, etc.
What are the best mix-ins for these brownies?
The beautiful part of these brownies is that you can make them your own by adding mix-ins! Here are some great mix-in options!
- Sliced almonds
- Walnuts
- White chocolate chips
How do you make brownies fudgy?
We make these brownies fudgy by folding in melted chocolate chips! Adding melted chocolate chips into a batter creates clumps of thick fudgy goodness once it’s baked.
Can I freeze these brownies?
Yes, you can freeze these healthy brownies. To freeze these brownies, let them cool completely before cutting the brownies into pieces and wrapping them in plastic wrap or placing them in an air tight container. You can keep these brownies in the freezer for up to three months.
Healthy Brownie Recipes
Healthy Brownie Recipe made with Beet Puree
Ingredients
Wet Ingredients
- 1/2 cup beet puree about 2 medium beets*
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips melted
Dry Ingredients
- 1/4 cup dark chocolate chips for topping
- 1 cup super fine almond flour
- 2 tablespoons coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350ºF and spray an 8x8-inch pan with cooking spray OR line with parchment paper. Set aside.
- Mix all dry ingredients (except for chocolate chips) in a medium-sized bowl and set aside. The 1/4 cup of chocolate chips will be used on top.
- Prepare beet puree by placing 2 cooked beets into a food processor for 2-3 minutes or until you've formed a puree.
- In a separate bowl, mix together all wet ingredients except for 1/2 cup of chocolate chips (you be melting these for later). Add dry ingredients to wet ingredients and mix.
- Place 1/2 cup of chocolate chips into a small, microwave-safe bowl and heat on high for 1 minute and 30 seconds, stirring every 30 seconds. When chocolate chips are melted, fold them into brownie batter.
- Pour brownie batter into pan and spread evenly with a spatula. Top with chocolate chips.
- Bake for 18-21 minutes (depending on how gooey you want them).
Thank you for this recipe, Lee — these were an absolute delight to make + devour! In a large bowl, I thoroughly mixed dry ingredients. In a small bullet-style smoothie blender, I pureed beets, with maple syrup, vanilla, eggs (easy and more consistent result). Then, I combined with dry mix using a silicone spatula (a must for this thick batter). Followed with rippling the melted chocolate in the batter.
Modifications: I used three small boiled/peeled beets (each slightly larger than a golf ball), which came out closer to 3/4 cup (not exact). I did not have almond flour, so I subbed the 1/4 cup of coconut flour in place of the 1 cup of almond flour (per standard conversion) — so total of 6 tablespoons of coconut flour. I also used 100% cacao baking chocolate (rich, pure, no sugar) for both the melted and topping chips.
Enjoy, fellow bakers!
Thank you so much for sharing the modifications that worked for you! SO helpful for other readers <3
Can you use Beetroot powder instead?
Very good but came out crumbling. What did I do wrong?
These are fantastic! I “sacrificed” my sister’s homemade pickled beets (that includes hints of cinnamon, cloves and allspice) and ran them through my mini-food processor to a tiny chop consistency, stopping just before a puree, as I was curious to see how they would bake up in this recipe. Also used 100% Ghirardelli unsweetened cocoa and chopped 85% cacao dark chocolate in swiss bar form instead of chips. Followed the recipe directions as-is but before adding to the pan, found the batter to be extremely thick, so added about 3 T of the pickling liquid to the batter to thin it out.
I’m at altitude (5,280) but made no adjustments to the temp, and stopped baking at 18 minutes. Left the brownies in the pan on cooling rack for about 30 minutes.
Absolutely divine! The beets baked completely and the chopped dark chocolate on top is fantastic. Not too sweet, lovely texture on the border of fudgy-cake. I plan on serving with chocolate ice cream tomorrow and telling absolutely no one how good they actually are for you (comparatively speaking) to traditional brownies until AFTER they are devoured…. assuming I can make them last that long.
Super happy to have this recipe in my back pocket! Thank you!
Wow, thank you so much for this thorough review, Lori! And so glad you loved these brownies 😀
I made these today and they taste AMAZING! I actually didn’t have the coconut flour, so that was the only thing missing. And I used honey instead of maple syrup.
For the melted chocolate I used Waitrose 54% Dark Chocolate and for the chips I used Nestle TollHouse Semi Sweet…SO I wasn’t 100% healthy but the sugar content still worked out to only 13g per slice (x16 total) which is still wonderful! 😂
Next time will try less sugar chocolate though. But 10/10 for this recipe!!
Honestly these are SO good!
This was super good. It didn’t disappoint. Peanut butter really made it extra special. Excellent and not too sweet . I didn’t use chocolate chips and it was fine. Will make again and shared with my daughter.
Yay!
Followed this recipe as is. But reduced the maple syrup by half. So yummy and fudgy. Doubled the recipe. And baked in a 9×13 pan.
SO glad these turned out so well for you with these modifications, Chris!
I made the recipe but subbed the coconut/almond flour for oat flour instead and it worked great! So for anyone wondering how successful it would be with white or wheat flour, i think it should work too. i also subbed the maple syrup for honey, and it was still good so thats an okay sub too. i made the recipe because i was trying to find a way to use the beets in my fridge and this was definitely a good use for them. You can’t taste the beets at all!
Hello! Could you use canned beets in this recipe?
These are divine! I used left over pulp from the juice of beets and carrots that I made the day before and doubled the amount to a cup. I also did half dark cocoa and half regular cocoa. The brownies came out exceptionally moist and gooey, even after a full 21 min baking time.
I will try sugar free maple syrup (Lakanto brand) and sugar free chocolate chips next time.
All in all, a perfect recipe!
My hubby hates beets. I adore them. This recipe he loves. What’s he doesn’t know… benefits him.
Delicious!
These are DELICIOUS!! Can’t taste the beets at all and super moist and chocolatey! I used the Enjoy Life allergy friendly chocolate chips. Will definitely make again!
Amazing! I doubled the recipe and baked in a 9×13 inch pan just so I could freeze half. It was so fudgy and just the right amount of sweet, beetroot was nice and subtle too.
Thank you for this recipe! 🙂
YAY! Glad you loved these!
Easy and delicious.
Just finished making these, they are so rich and fudgy!! I didn’t have almond flour so I used peanut butter powder instead; they are so good!
Very Yummy recipe! I needed a good recipe for some Beets we acquired and my Husband hates beets. so this was a wonderful way to use them up! Thanks so much for shairng!
Can you add nuts?
Yes, absolutely! I’d add around 1/2 cup chopped nuts.
Absolute amazing!! this is my only “go to cheat treat for chocolate craving without any guilt”… I love beets (forbidden on weight loss diet & dark cacoa nibs) being gluten free + high blood pressure, which I am working on daily, so far I have successfully lost 46lbs since January 2017. I love the crunchy almond flour taste and coconut light flavor twisted with cocoa taste…( I tweaked and added leftover 1/4 cup of coconut cream solid used in flavoring curry chicken/rice & peas dishes..). YUM YUM!
K,… so now my vacation is over (vacation/b’day/roshannah holidays/Thanksgiving days) and I am back to New Lifestyle Eating and lower blood pressure + weight loss. Thanking you for helping me on my Journey, best success to you. VJ from Toronto, Ontario.
Why do you mix coconut and almond flour? Rather than using just one.
The balance of flours is a great combination! Flavors, as well!
HI? Can i use oat flour or whole wheat flour?
Hi Elena! I haven’t tried either of those, but I wouldn’t suggest swapping out the flours just because those are both nut based!