Fudgy Beet Brownies

Prep Time


Cooking Time

40 minutes


16 servings


¾ oat flour (see Note) 

¾ tsp baking powder

 ½ tsp salt

 ½ c. dark chocolate chips

 15 oz cooked beets, drained and puréed

 ½ c. brown sugar, packed or Truvia Brown Sugar substitute

¼ c. unsweetened cocoa powder 1 tbsp butter or Earth Balance

 1½ tsp plain nonfat yogurt 

¼ c. unsweetened applesauce or 1 egg white 

2 tsp vanilla extract


  1. Preheat oven to 350° and lightly coat an 8” square baking pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the oat flour, baking powder, and salt.
  3. Add the chocolate chips to a separate microwave-safe bowl. Microwave for 20-sec intervals, stirring after each, until the chocolate melts (about 1 to 1½ min). Stir in the beet purée and next 6 ingredients (through vanilla), mixing thoroughly. Add in the flour mixture, stirring just until incorporated.
  4. Pour the batter into the prepared pan, and bake at 350° for 35-40 min or until firm. Cool completely before slicing into squares.


Note: Oat flour is easy to make! For this recipe, just add a heaping ¾ cup of old-fashioned oats into a food processor or blender, and pulse until they turn into a fine powder.

If you can wait, these turn fudgier and taste even better once they’re completely cooled — and twice as good the next day!