This easy recipe for eggless dark chocolate beet brownies is a healthier twist on a classic favorite. Moist, rich and full of chocolate flavor — a dessert that satisfies without using eggs.
These aren’t traditional brownies, but they are delightfully chocolatey. Pureed beets keep the brownies tender and moist, while applesauce replaces eggs to bind the batter and add natural sweetness.
How to make dark chocolate beet brownies
Tools:
- Chopping board & knife
- Saucepan & heatproof bowl — for melting chocolate and butter
- Spatula or wooden spoon
- Food processor or fine grater — to puree or grate the beets
- Medium mixing bowl — to combine ingredients
- Brownie pan — 7, 8 or 9-inch pans work well
- Baking parchment paper — optional but recommended for easy removal
Ingredients (overview):
- Main: all-purpose flour, butter, dark chocolate
- Leavening & cocoa: baking powder, baking soda, unsweetened cocoa powder
- Sweeteners & binder: granulated sugar, applesauce
- Vegetable: cooked beets, pureed
Preparation summary:
Melt the chocolate with butter in a heatproof bowl set over simmering water, then stir in the sugar and set the mixture aside to cool slightly. Meanwhile, cut cooked beets into chunks and puree them until smooth.
Whisk together the dry ingredients — flour, baking powder, baking soda and cocoa powder. Add the applesauce, pureed beets and the melted chocolate mixture, folding until everything is evenly combined.
Transfer the batter to a parchment-lined brownie pan and bake. See the full recipe card below for exact measurements and step-by-step instructions.
This dessert is simple, satisfying and a bit better for you than a traditional brownie. If you enjoy inventive, healthier sweets, try other easy treats like chocolate-covered dates or an avocado chocolate mousse for variety.
Frequently asked questions:
These brownies are a healthier alternative to classic versions because they use dark chocolate (around 70% cocoa) and pureed beets, and they rely on applesauce to replace eggs. The recipe keeps refined sugar lower than typical brownie recipes since the beets and applesauce contribute sweetness.
No — applesauce acts as a moisture and binding agent but does not add a noticeable apple flavor when used in this recipe.
One brownie (based on dividing the pan into nine pieces) contains approximately 229 calories. If you cut the batch into sixteen smaller pieces, each piece would contain around 129 calories. Nutrition estimates vary with serving size and ingredient brands.
Useful tips:
- Work efficiently by preparing the beets while the chocolate melts.
- Canned or pre-cooked beets save time; you can also roast or boil fresh beets and peel them before pureeing.
- Sweetness will vary depending on your applesauce and beets — taste the batter and adjust sugar if needed.
- Use unsweetened natural cocoa powder, not hot cocoa mix.
- Baking time can be shortened for fudgier brownies (about 40 minutes) or extended for a firmer texture; oven variability will affect timing.
More unique brownie ideas
- Strawberry Marshmallow Brownies — a fruity, gooey twist.
- Peanut Butter Banana Brownies — flourless, rich and naturally sweet.
Want to see how to make dark chocolate beet brownies? Watch the video!
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Dark Chocolate Beet Brownies
Ingredients
- 3 ounces dark chocolate (70% cocoa, about 90 g)
- ⅓ cup (75 g) butter
- ½ cup (100 g) granulated sugar
- 10 ounces (280 g) cooked beets, pureed
- 1 cup (140 g) all-purpose (plain) flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons unsweetened natural cocoa powder
- 1 cup (250 g) applesauce (unsweetened recommended)
Instructions
-
Preheat the oven to 375°F (190°C).
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Chop the chocolate finely. Melt it with the butter in a heatproof bowl over simmering water. Stir in the sugar, then set aside to cool slightly.
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Cut cooked beets into chunks and puree them in a food processor until smooth. Set aside.
-
In a mixing bowl, combine flour, baking soda, baking powder and cocoa powder. Mix well.
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Add the applesauce, pureed beets and the melted chocolate mixture to the dry ingredients. Stir until fully combined.
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Pour the batter into a parchment-lined brownie pan (7–9 inch). Bake on the middle rack for about 40 minutes, or longer for a firmer texture. Allow to cool before slicing.
Video
Notes
- Good quality dark chocolate chips can be used instead of chopped chocolate.
- Use real butter, not substitutes, for best flavor and texture.
- You can use slightly less beet if preferred — around 8 ounces (240 g) also works.
- All-purpose flour (US) = plain flour (UK).
- Use unsweetened natural or Dutch-processed cocoa powder; do not use drinking hot cocoa mix.
- The sweetness of the applesauce affects final sweetness — choose unsweetened applesauce for better control.
- 7-, 8- or 9-inch pans all work; baking time may vary slightly depending on pan size.
- Lining the pan with baking parchment makes removal and cleanup much easier.
Nutrition
, Carbohydrates: 33 g
, Protein: 3 g
, Fat: 11 g
Nutrition information is an estimate and may vary based on ingredient brands and portion sizes.
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