I came across few beet brownies and beet chocolate cake recipes a few days ago. I had a cup of pureed beets in the freezer and wanted to use it up and since it's been a while since I made brownies, beet brownies it was.
So I was browsing through one of my favorite books "Deceptively Delicious", and my eyes fell on the brownies recipe. It used ½ cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead.
I'm glad that I tried this beet brownies because it turned out very tasty. Pumpkin puree and sweet potato puree are very good alternatives too.
Recipe
Oat Flour and Beet Brownies Recipe
Want to make healthy brownies without compromising the taste? These egg free, oat flour brownies loaded with beet puree just does it. Pumpkin puree or sweet potato puree works fine too.
Need To Convert Measurements?Check out the Baking Measurement Chart!
Ingredients
- 3 ounces Semisweet or Bittersweet Chocolate
- 1 cup Beet Puree
- ½ cup Light/Dark Brown Sugar, firmly packed
- ¼ cup Unsweetened Cocoa Powder
- 2 tablespoons Soft Tub Margarine Spread (I used Becel)
- 2 teaspoons Vanilla Extract
- ¼ cup Unsweetened Applesauce (for 2 egg whites)
- ¾ cup Oat Flour
- ¾ teaspoon Baking Powder
- ½ cup Walnuts, chopped (optional)
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350F for 15 minutes. Coat an 8-inch square pan with cooking spray. For brownies I line the pan with aluminum foil and grease it with cooking spray, so cutting it is easy and also we can get perfect squares.
- Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven, in a medium-size bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.
- In the same bowl, combine the beet puree, sugar, cocoa powder, margarine, vanilla, and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy.
- Stir in the oat flour, baking powder, chopped walnuts and salt with a wooden spoon.
- Pour the batter into the prepared pan and baked 35-40 minutes. I checked it after 35 minutes and felt that it was not done. Brownies should spring back when touched, but it did not. So baked it for another 5 minutes.
- Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil, I lifted it after an hour, and I cooled it on a wire rack. After another 2 hours, I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more (actually a lot more) time for the brownies to cool completely and getting neat pieces will also be difficult.
My Notes
- I have used ¼ cup unsweetened applesauce instead of 2 egg whites mentioned in the original recipe. If you have extra beet puree, you can use ¼ cup of that itself. I had only 1 cup of beet puree so I used applesauce.
- Oat flour is readily available in stores. I didn't have that in hand, so I powdered quick cooking oats in a blender. Be sure to powder it finely, sieve it a couple of times.
- You can use all purpose flour too instead of oat flour.
- To prepare beet puree you can either buy canned beets and blend it smoothly in a blender or do like what I did. I peeled and cooked the beets in a pressure cooker. Cut into small pieces once cooled and then blend it. I had prepared this a month back. So I put it in a cup, covered with plastic wrap and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright.
Taste & Texture
The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. It tasted like any other regular brownie. The only difference I felt was in the texture, but it was nothing huge. The brownies were chewy and also pudding(y) in the middle.I don't mean that it was in a semi-solid state, it had set properly, but the texture was a bit different than the usual brownies, which I think is because of the beet puree. Also, the brownies are more reddish than brown. This did not stop my son or the rest of us from finishing it off.
Nutrition
Serving: 16gCalories: 106kcalCarbohydrates: 13.2gProtein: 2.1gFat: 5.8gSaturated Fat: 1.5gSodium: 112mgPotassium: 123mgFiber: 1.7gSugar: 8.4gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 5mg
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Komal says
How to subscribe your blog
Madhuram says
Please follow my Facebook page at https://www.facebook.com/EgglessCooking/
elisabetta says
great recipe.made it several times now.but can these be frozen?
Madhuram says
Thanks Elisa. Yes, freezing should be ok.
Helene says
So delicious. yum
Would make again! Recipe was epic. Used plant oil instead of margarine and normal flour instead of bean flour.
Tasted like chocolate raisins 😀
Madhuram says
Thanks Helene.
Marcie says
These are wonderful! I've used GF all-purpose flour in place of the oat flour with great results, but the oat flour is also great. My only suggestion is to stir the margarine or butter into the melted chocolate first, before the other ingredients, so that it melts from the heat of the chocolate. I use 3 oz of semisweet chocolate chips, and melt them in in the microwave in a 4c measuring cup. That's a big enough container to add all of the other ingredients without having to wash another bowl.
Madhuram says
That's great to know Marcie. Thanks. 🙂
Kavi says
Love your recipe and would like to try this. Can I replace margarine spread with unsalted butter?
Madhuram says
Thanks Kavi and yes of course.
michelle says
I am using canned beets, do I drain the liquid or puree it all together?????
Madhuram says
I guess so Michelle. Just reserve some of the water to make blending easier.
Sowmya says
Hi madhuram, tried this it was delicious... Came out awesome... Used beet purée instead of applesauce mentioned... No one could find beet root or oat flour. Mine had chocolate color exactly like a brownie though I used more beet root purée! Thank u so much...
Madhuram says
You're welcome Sowmya.
snehal says
Made it yesterday and turned out wonderful. As you mentioned, it turned out fudgy due to beet texture, but I am ready to forgo that due to rich nutrients in it. I cut butter measurement into half and cannot boast enough of it being so healthy with oat and beet in it. And yes, my 1 yr old too gave it a thumbs up 🙂
Madhuram says
Thanks for rating the recipe, Snehal.
sasi says
I like to make this for my daughter's second birthday. How long I can store this for? The birthday is on Jan 7th. Also, I hope I can use cashews instead of walnuts.
I am getting addicted to this website...:)
Thanks.
Madhuram says
Hi Sasi, in our house we finish off the brownies within 3 days. I think it will keep good for about a week in the refrigerator and maybe even more in the freezer. But haven't tried both.
Neela says
Hi Madhuram,
For valentine's day, please check out the recipe for "Chocalate Red
Velvet Cake" under http://www.christinacooks.com It is eggless and
something to explore. She has her show on PBS channel, a very good
show. All of her recipes are eggless and healthy cooking.
Madhuram says
I checked the recipe Neela. That's a very good one. Thank you very much for the link. I used to watch her show regularly when we were in the US.
Neela says
You are more welcome; aren't you in US.
Sindhu says
This is an awesome recipe... Loved it. I made a few changes to the recipe though. I had some cocoa powder that was very strong and bitter (Green n Black organic cocoa powder) so instead of buying semisweet chocolate. I used part of the 1/4 cup of powder and mixed with some honey to make it into a thick paste like consistency.
That's a great idea Sindhu.
asha says
Hi Madhu where can I find oat flour I looked in walmart I did not find.
Asha, you can find it in the regular grocery stores itself, most probably in the organic aisle or in Whole Foods, Trader Joes. You can very much make it at home too. Simply process quick cooking oats in a food processor and sift it before using. For this recipe I too made it at home only.
asha says
Hi Madhuram the brownies looks good, I have a question if we are adding cocoa powder do we still need to add the chocolate, do we use baking chocolate or regular chocolate. I would like you to check this recipe I found on this web site.
http://www.cbsnews.com/stories/2009/10/26/earlyshow/living/recipes/main5421518.shtml
http://www.youtube.com/watch?v=-LYZnEisqG8
This is also a good recipe I have tried the cupcakes it did come out good. I have to try brownies too.
Thanks for the links Asha. I did check the recipe and it looks very simple, though I think I would use something instead of the corn syrup.
pigpigscorner says
Th beet gives it a really nice colour.
nags says
wow.. i can imagine where the colour is coming from now 🙂
meeso says
These are unique and I want to try them, sounds interesting, and they look dense and tasty!
Avisha says
Hi,
Have always been a silent reader of your blog. I do bake sometimes and always would prefer to bake without eggs.Beets, walnuts and oats are my fav.This is just like a triple delight.Thanks for sharing the recipe.
Thanks Avisha.
Divya Vikram says
Havent tried baking with veggies except for carrots. This sounds like a great way to include beets in our diet in a delectable way!
Ramya says
Hi Madhu,
Glad to see you back from India. Missed your recipes when you were away. Hope you had a good time.
I just tried this brownie and it came out so good. Mine was a little gooey and pudding(y) consistency and I loved the taste.
I had to change a few ingredients since they were all I had in hand. I used carrot puree instead of beet, butterscotch and white chocolate instead of semisweet chocolate, egg replacer in place of apple sauce and carob powder instead of cocoa powder. A lot of changes but still the end result was great!
Thanks for the wonderful recipe!
Keep them coming!
Thank you very much Radha for your warm welcome. I'm so glad that you have tried the brownie recipe so quickly. I guess, if you had baked it for another 2-3 minutes it would have set better. That's a lot of interesting variations.
RedChillies says
Looks awesome Madhuram. I have all ingredients on hand and might as well give it a try.
Uma says
What a color! So healthier than regular brownies 🙂
Gethan says
Stumbled into your website by chance. You have got a good collection of cakes. I don't eat egg and was so happy to see the recipes without egg as an ingredient.
Happy Cook says
Wow baking with beet puree, i would have never thought of that in a million yar too.
Love the colour and looks so moist ad so so yummy yumm.
CinnamonQuill says
Red velvet brownies! Brilliant! Now I finally know what I can do with beets.
Thanks CinnamonQuill.
Milda says
is it raw or cooked Beet Puree?
It's cooked beets. I have mentioned it in the Notes section.
anushruti says
They look delicious!
hb says
How can brownies turn so perfect for you. I love evrything you added,oats,beet,walnuts and CHOCOLATE!
Thanks Hb. Got your mail but was not able to access your blog. There was a "blogger maintenance" message.
ABowlOfMush says
These ingredients are really interesting,
I'm intrigued! Looks delicious!
Veggie Wedgie says
Pretty awesome!! 😯
Gayathri says
This looks like a red velvet cake! Yum!
Soumya says
Gr8 recipe and nice click.
Bharti says
Look that gorgeous color on that one! Hi Madhu, hope you've been doing well.
Mona says
Hmm, beet in brownies!
Is Becel Margarine completely vegetarian?
Mona, I had that doubt too and I have written to them. I'll get back to you after hearing from them.
Priya says
Very creative and innovative idea Madhu..Lovely and gorgeous brownies..
Cham says
Beet would naturally sweeten the dessert, that is great subst!
Silent Reader says
Miss having you in the neighborhood to taste these:)
I miss you too SS. For the past few days I have been thinking of calling you, Smitha and Laksh, but somehow time flies.
Lata Raja says
They look so nice. Reading the post, guess they tasted excellent too>
Ramya Kiran says
Looks deadly delicious!!!
prathibha says
OMG brownies with beets??
incredible dear..
Sweatha says
Love the brownies Madhuram.I was thinking of making beet cookies,these look great and are completely APF-Less.Is it bcoz there is no APF or stronger flour that the texture is different.have never tasted the choc beet combination.Healthy brownies.
Sonu says
Beet brownies? Sound innovative idea Madhuram. 🙂 The color of brownie is so attractive and better than regular one. 🙂
Sharmilee says
very inviting brownies!