The Best Vegan Brownie Recipe, Inspired by Chocolate Beet Cake

As I started contemplating my favorite vegan brownie recipe of all time, I remembered a special chocolate recipe that I knew could be integrated into a perfect vegan brownie.

One of my favorite coffee shops in Nashville, Bongo Java, sometimes has these great chocolate beet muffins with little chocolate chips in them. The muffin itself has a rich depth of chocolate flavor without that heavy feeling of eating something overly decadent. I love how the chocolate chips get soft without totally melting, and I love when desserts have hidden savory ingredients -like beets- in them.

My best vegan brownie recipe, inspired by chocolate beet cake.

Those Bongo Java chocolate beet muffins were the inspiration for this vegan brownie recipe. You won't believe have moist and fluffy the beets make this recipe, and the flavor is completely disguised by the chocolate. While I'm not going to go so far as to say this is a healthy recipe, it's certainly got a punch of nutrition that other brownie recipes lack.

If you're set against using beets, you could use any egg replacer instead of the beets (applesauce, tofu, yogurt, or Ener-G egg replacer all work well), but I really recommend giving the beets one shot, it really makes this one of the best brown recipes ever.

Vegan Brownie Recipe

Brownie Ingredients:

  • 1/2 cup non-hydrogenated, nondairy butter
  • 2 cup vegan cane sugar
  • 2 cup beet puree (it's better with freshly roasted or steamed beets, rather than canned)
  • 2 tsp. vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour (or spelt)
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips (or walnuts)

Brownie Directions:

Preheat the oven to 350 degrees F. Lightly grease and flour an 8inch square pan.

Melt the butter in a saucepan, and then remove the pan from the heat. Stir in the sugar, beets, and vanilla extract.

In a separate bowl, combine the cocoa powder, flour, baking powder, and salt. Gradually stir the dry ingredients into the wet, just until combined. It's really important not to over-mix the brownie mixture because it will make the brownie have an overly chewy texture. At this point you can fold in the chocolate chips.

Spread the brownie mixture into the pan. Bake for 35 minutes, or until a toothpick comes out clean.

Chocolate Frosting Ingredients:

  • 3 Tbsp. non-hydrogenated, nondairy butter, at room temperature
  • 1 Tbsp. brown rice syrup
  • 1 tsp. vanilla extract
  • 3 Tbsp. unsweetened cocoa powder
  • 1 c. confectioner's sugar

Frosting Directions:

Whip together the nondairy butter, brown rice syrup, vanilla, and then add in the cocoa powder and confectioner's sugar. Whip until creamy and smooth, and then frost the brownies while they are still slightly warm.

My best brownie recipe, vegan, filled with semisweet chocolate chips, and inspired by chocolate beet cake.

› Vegan Brownie Recipe

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by Cathleen Woods   |   © Copyright 2008-2016   |

Disclaimer: Everything in this website is based upon information collected by Cathleen Woods, from a variety of sources. It is my opinion and is not intended as medical advice.
It is recommended that you consult with a qualified health care professional before making a diet change.