Hey love bug! Valentine’s Day is here 💗 This year I’m treating myself as my own Valentine. Tomorrow morning I’ll be baking these moist, gooey beet brownies for breakfast — because beets are festive, heart-healthy, rich in iron and phytonutrients, and naturally red. They tint the brownies with a beautiful hue without overpowering the deep chocolate flavor.
For this vegan version I used Follow Your Heart’s VeganEgg powder. It performs surprisingly well as an egg replacement in recipes from quiches to scrambles to baked goods. It can have a subtle egg-like scent before mixing, but that aroma disappears once all ingredients are combined and the brownies are baked. I’m excited about the growing availability of vegan products that replicate animal foods — they offer compassionate alternatives and can make transitioning to a plant-based diet easier for many people. If you don’t have VeganEgg on hand, you can substitute a flax “egg” made from 4 tablespoons ground flaxseed mixed with 1/2 cup water; I haven’t tested that exact swap in this recipe, but it should work fine.
Be your own Valentine and bake a pan of these special beet brownies. Give yourself love, gratitude, and a delicious treat today and every day 🌹 You deserve it 😘
Vegan Beet Brownies
Ingredients
- 2 beets, 1/2 lb, boiled for 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, by Follow Your Heart
- 2 cups ice cold water
- 1/2 cup brown sugar
- 1/2 cup vegan white sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×14″ or 10×15″ baking dish.
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Melt the chocolate chips and vegan butter in a double boiler, stirring until smooth and creamy.
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Remove from heat and let the chocolate mixture cool slightly.
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Peel and chop the cooked beets.
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In a small bowl whisk together the flour, baking powder, and salt. Set aside.
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Place the beets in a food processor and blend until nearly pureed. Set aside.
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In a large bowl or stand mixer, combine the VeganEgg powder with the ice cold water. Whisk vigorously until smooth and free of lumps.
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Beat in the brown sugar, white sugar, and vanilla extract until well combined.
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Add the pureed beets and the melted chocolate mixture, whisking until the batter is creamy and cohesive.
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Fold in the flour mixture slowly until incorporated.
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Pour the batter into the prepared pan and bake for about 55 minutes.
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A toothpick inserted may come out slightly moist. Allow the brownies to cool for at least 30 minutes before cutting; they’re best when completely cooled, up to an hour before serving.
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