Oat Flour and Beet Brownies

5 from 31 votes

Indulge in these moist, egg-free beet brownies made with oat flour and beet puree for a nutritious twist on a classic treat. Perfect for health-conscious dessert lovers.

Prep Time15

Cook Time35

Cooling Time1 30

Total Time2 20

Method: Baking

Course: Brownies

Servings: 16 Pieces

Ingredients

3 ounces semisweet chocolate or bittersweet or unsweetened
1 cup beet puree or beet pulp from homemade juice
½ cup brown sugar increase if using unsweetened chocolate
¼ cup unsweetened cocoa powder omit if using unsweetened chocolate
2 tablespoons margarine spread or oil
2 teaspoons vanilla extract
¼ cup unsweetened applesauce for 2 egg whites
¾ cup oat flour gluten-free baking mix works too
¾ teaspoon baking powder
½ cup walnuts chopped, optional
¼ teaspoon salt

Instructions

Preheat the oven to 350F for 15 minutes. Line an 8x8-inch pan with aluminum foil and grease it with cooking spray, so it will be easy to cut neat 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 sugar, cocoa powder, margarine spread, vanilla, unsweetened applesauce, and beet puree 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, top it with more nuts if needed and bake for 30-35 minutes. Use a toothpick to check if the brownie is done.
Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil, I was able to life it off the pan within 30 minutes and I cooled it on a wire rack.
After about an hour, I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more time for the brownies to cool completely and getting neat pieces will also be difficult.

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.
I recently baked it with gluten-free baking mix instead of oat flour with great result.
The recipe works well when doubled too.

Taste & Texture

The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. Also, the brownies are more reddish than brown. Looks great actually.

Nutrition