Chocolate Beet Brownies

By Natalie R. Toney M.F. A., C.H.,
Healthy Planet Food Editor

  • 1/2 C. Cooked, puréed beets (about 2 small roasted)
  • 1/3 C. Chocolate chips, dark chocolate chips, or white chocolate bars/melts
  • 1/3 C. Unsweetened cocoa powder 
  • 1 1/2 C. GF flour (oat or almond recommended), or all-purpose flour
  • 1/2 C. Unsweetened applesauce 
  • 1/4 C. Maple syrup, Honey, Agave nectar, or coconut nectar
  • 1/4 C. Almond, coconut, or oat milk
  • 1/4 C. Coconut oil (or1/4 C. melted butter)
  • 2 eggs (or 2Tbsp. Flax seed + 5 Tbsp. water)
  • 1 teas. Vanilla extract (or almond)
  • 1/4 teas. Sea salt
  • 1 1/4 teas. Baking soda
  • 1/4-1/2 C. Roasted walnuts, pecans, or macadamia nuts(opt.)


Preheat oven to 350 degrees (if using flaxseed instead of egg, mix with water and set aside to gel), combine 

beets, applesauce, extract, chosen milk, and syrup, nectar, or honey. Blend. Add eggs (or flax mixture) and the rest of the ingredients except for chocolate chips. Blend again until smooth. Stir in chocolate chips until even distributed. (You can also pre-melt chips and stir in, the color will be a bit darker, and brownie even fudgier, and may rise less). Pour batter into well-greased and floured, or parchment lined 8×8 pan, and spread evenly. Stir in nuts if adding to the recipe. Sprinkle with chocolate chips, roasted nuts, if desired. Bake for 25-35 min., or when the top begins to form a thin, shiny crust. Let cool completely before slicing. Can keep for 5 days in a well-sealed container (refrigerator recommended). Yields approx. 12 servings.

Dark Cherry Compote:

  • 2 C. Fresh pitted, jar, or frozen dark cherries 
  • 2 Tbsp Honey, maple syrup, or agave (or 1/4 C. coconut sugar)
  • 1 Tbsp Lemon or Orange juice, or zest
  • Can add a tsp. of almond or vanilla extract (opt.)


Combine all ingredients in a saucepan, cooking on medium heat until cherries begin to soften. Simmer, and stir on low for 5-10 min. as compote thickens. Remove from heat and let cool.

Can store in the refrigerator for 2 weeks, or freeze for 6 mos.

Yields approx. 8 servings.