Oat Flour Brownies: A few days ago, I came across some beet brownies and beet chocolate cake recipes that caught my eye. Since I had a cup of pureed beets stashed in the freezer and it had been forever since I last made brownies, I figured, why not give beet brownies a shot? It felt like the perfect excuse to bake something delicious while sneaking in some veggies.
Jump to:
As I was flipping through one of my favorite cookbooks, "Deceptively Delicious", I stumbled upon an oat flour brownie recipe that used carrot puree and spinach puree. That got me thinking—if carrots and spinach work, why not swap them out for my beet puree? One cup of beet puree later, I had a vibrant batter that I couldn’t wait to pop into the oven.
Let me just say, these beet brownies turned out amazing! They’re rich, moist, and chocolatey, and you’d never guess they have beets in them or it's made with oat flour. If you don’t have beet puree handy, don’t worry—pumpkin or sweet potato puree would work just as well. But trust me, the beets add a subtle sweetness and gorgeous color that makes these brownies extra special. Added bonus for those who are sensitive to gluten, this is a gluten-free brownie recipe too, oats being a gluten-free grain.
Feeling Experimental?
It’s been a few years since I first shared this recipe, and it’s still one of my all-time favorites. With so many great reviews from readers, I decided it was time to revisit the recipe, update it with step-by-step pictures, and try out a few fun variations. Please note that the recipe card will continue to feature the original recipe, which has been tried and loved by many. This updated section is meant to provide inspiration for the variations you can try. Whether you stick to oat flour or opt for the gluten-free baking mix, whether you use beet puree or recycle the beet pulp from the homemade juice, these beet brownies are versatile, foolproof, and absolutely delicious! Here’s what I discovered:
- Using Beet Pulp Instead of Puree: I had some beet pulp left over from making ABC juice (Apple, Beet, Carrot), and I couldn’t let it go to waste. Substituting the puree with the pulp worked perfectly, but since puree is more liquid than pulp, I had to add a little almond milk to get the proper brownie batter consistency. The brownies still came out moist and delicious, proving how adaptable this recipe is.
- Unsweetened Chocolate Instead of Semisweet: For this variation, I swapped semisweet chocolate with unsweetened chocolate, which is pure, rich chocolate with no added sugar. To balance the flavors, I increased the sugar slightly. Since unsweetened chocolate provides an intense chocolate flavor, I also omitted the cocoa powder used in the original recipe. The result was a deep, rich chocolate taste that complemented the brownies perfectly.
- Testing with Gluten-Free Baking Mix: Although the original oat flour brownies recipe is naturally gluten-free (since oats themselves are gluten-free), I wanted to see how the recipe would fare with an actual gluten-free baking mix. It worked beautifully, producing the same rich, moist, and chocolatey brownies. A quick note: oats can sometimes have traces of gluten due to cross-contamination during processing, so for anyone with severe gluten allergies, it’s important to use oats that are specifically labeled as gluten-free.
- Using oil: Neutral flavor cooking oil is readily available in our pantry so wanted to use that instead of the margarine spread and was pleased with how moist the brownies were.
- Scaling Up the Recipe: Doubling the recipe was another experiment I tried, and it was a success! I baked it in a 13x9 inch pan for about 35 minutes. This larger batch is perfect for sharing with friends or freezing for later.
Ingredients and Substitutions
- Oat Flour: The base of these brownies, making them gluten-free (as long as you use certified gluten-free oats). If you don’t have oat flour, you can make your own by blending rolled oats into a fine powder. A gluten-free baking mix is another excellent option. You can use all-purpose flour or whole wheat pastry flour as well.
- Beet Puree: The star ingredient that gives these brownies their moist texture and subtle sweetness. If you’re feeling experimental, you can also use beet pulp left over from juicing, but you may need to add a splash of milk to adjust the batter consistency. Pumpkin or sweet potato puree are great substitutes as well.
- Semisweet Chocolate: Adds the rich chocolate flavor to these brownies. For a deeper, more intense chocolate taste, you can use bittersweet or unsweetened chocolate, but remember to increase the sugar to balance the flavors. Alternatively, dairy-free chocolate chips work perfectly if you’re making a vegan version.
- Unsweetened Cocoa Powder: Enhances the chocolate flavor and gives the brownies a deep color. If using unsweetened chocolate instead of semisweet, you can omit the cocoa powder as the chocolate will provide all the richness you need.
- Margarine: Provides the fat needed for a tender, fudgy texture. Regular unsalted butter, other plant-based butter substitutes, or oil can also be used here.
- Brown Sugar: Adds sweetness and enhances the rich, caramel-like undertones in the brownies. Coconut sugar or regular granulated sugar can be used as alternatives, though the flavor might vary slightly.
- Unsweetened Applesauce : Replaces two egg whites in this recipe, keeping the brownies moist and binding the ingredients together. The beet puree by itself can do this job. So if you have extra beet puree that can be used instead of unsweetened applesauce. Other great egg substitutes include flaxseed meal mixed with water or pureed silken tofu.
- Vanilla Extract: A must for rounding out the flavors. You can use vanilla bean paste or omit it if you don’t have it on hand, though it adds a lovely depth to the brownies.
- Baking Powder: Helps the brownies rise slightly and gives them a light, cakey texture. Make sure your baking powder is fresh for the best results.
- Walnuts: Adds a delightful crunch and nutty flavor to the brownies. You can substitute pecans, almonds, or even chocolate chips if you prefer.
Step-by-Step Instructions
1. Preheat the oven to 350F for 15 minutes.
2. Line an 8x8-inch pan with aluminum foil and grease it with cooking spray, so it will be easy to cut neat squares.
3. Place the chocolate squares on medium-size microwave bowl.
4. Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven.
5. In the same bowl, combine the sugar, cocoa powder, margarine spread, vanilla, and unsweetened applesauce. Stir them well.
6. Whisk it well until the mixture is be smooth and creamy.
7. Now, stir in the beet puree and mix it well.
8. The beet and chocolate mix is ready.
9. Stir in the oat flour, baking powder, and salt with the wooden spoon.
10. The oat flour brownie batter is ready.
11. Add the chopped walnuts into the mix and stir them well.
12. Pour the batter into the prepared pan.
13. Spread the batter evenly with the wooden spoon.
14. Top it with more nuts if needed.
15. Bake for 30-35 minutes. Use a toothpick to check if the brownie is done.
16. 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.
Recipe FAQs
Yes, you can! A gluten-free baking mix works wonderfully as a substitute. While oat flour itself is naturally gluten-free, be sure to use certified gluten-free oats if you’re making this for someone with severe gluten allergies due to potential cross-contamination. As always all-purpose flour and whole wheat pastry flour works too.
They can be! Unsweetened applesauce is used as an egg substitute. Oil can be used instead of margarine. Make sure your chocolate and other ingredients are also vegan to keep the recipe fully plant-based. The variation I tried recently with unsweetened chocolate, oil and gluten-free baking mix makes these brownies gluten-free as well as vegan.
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 and then blended it once cooled. I had prepared this a month ago. So I stored it in an air-tight container and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright. You could defrost it in a microwave oven too.
Pumpkin or sweet potato puree are excellent alternatives. If you’re using beet pulp instead of puree, add a splash of milk or water to adjust the batter’s consistency.
Absolutely! If you’re using unsweetened chocolate, increase the sugar slightly to balance the flavors. You can also omit the cocoa powder since unsweetened chocolate provides a rich chocolatey taste.
If you have extra beet puree that by itself can be used as egg substitute in this recipe. Besides unsweetened applesauce, you can use flaxseed meal mixed with water, or pureed silken tofu.
Not at all! The chocolate flavor completely masks the earthy taste of the beets, leaving you with rich, chocolatey brownies. Even beet skeptics won’t know they’re in there!
Yes, this recipe doubles beautifully. Just make sure to use a larger pan (13x9- inch pan), and keep an eye on the baking time—it may need a few extra minutes.
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They also freeze well—just wrap them individually and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
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Recipe
Oat Flour and Beet Brownies
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.
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.
- 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
Nutrition
Komal says
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Madhuram says
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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.