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Home Β» Recipes Β» Brownies and Bars

Beet Brownies

Published: Oct 4, 2020 Β· Modified: Oct 6, 2020 by Lexi

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These vegan and gluten free beet brownies are made with a not-so-secret ingredient: beet pulp! They're SO fudgy, rich and delicious, especially topped with a bright pink frosting and chocolate chips. You really can't taste the beets much, but they add so much moisture (and a hidden serving of veggies!).

This post is sponsored by Kuvings USA. All opinions are our own.

side view of vegan beet brownie topped with pink frosting.
overhead view of beet brownies sliced and topped with pink frosting and chocolate chips.

How to make beet pulp

Juice pulp is the fibrous material that's leftover when you make fresh juice. It's often seen as waste, but there are so many fantastic ways to use it!

Beet pulp is the perfect addition to these brownies, making them super moist and flavorful, with just a slight hint of earthy flavor. They don't really taste much like beets (kids and adults will love them alike!), but they actually counter the sweetness nicely for a delicious, lighter treat.

overhead view of beet pulp in a bowl.

Our favorite juicer

To make beet pulp, you'll need a high quality juicer. We are IN LOVE with our Kuvings EVO820 Whole Slow Juicer. It uses a low speed masticating technology that extracts the freshest possible juice while preserving nutrients.

Even better, it's so easy to assemble, use and clean! Once you get the hang of assembly, it's easy enough to use on a daily basis for fresh juices made from your favorite produce.

side view of Kuvings juicer with beet juice in it.

A juicer is a great investment for anyone that drinks a lot of juice. Let's be honest, store-bought green juice is really not affordable for daily consumption, and it really adds up over time. A high quality Kuvings juicer lasts for years and years and you can make huge amounts of juice for just a few bucks!

We also LOVE the citrus attachment that you can add on with this model. We make a lot of recipes that use large amounts of fresh citrus juice (margarita, anyone?), so it's really come in handy!

I really can't say enough good things about Kuvings products. We've had another model of their juicer for years and it's always worked perfectly. Such a great investment if you're looking to incorporate more fresh product into your daily diet! Plus, it comes with a 10-year warranty!

Back to the recipe...to make the pulp, all you have to do is juice the beets. The juice will come out one side and the pulp the other side. So easy to use!

beet pulp coming out of juicer.

You can enjoy the beet juice plain, or mix with other fruits and vegetables. I love beet + orange + strawberry + carrot + ginger! Check out more of our favorite juice recipes here.

You can also use beet juice in a variety of recipes as a natural food coloring. Add to homemade hummus or buttercream frosting for a gorgeous, vibrant, all-natural pink!

beet juice coming out of juicer.

Don't have a juicer?

If you don't have a juicer, you can blend a few beets in a food processor until they form a puree, then use a cheesecloth to strain and separate the pulp from the juice. Just remember that your cheesecloth will be stained red!

It won't be quite the same texture as it would be with an actual juicer, but it will still produce pulp that you can use in this recipe.

More uses for leftover juice pulp

  • Use various types of vegetable juice pulp to make juice pulp "meat"balls!
  • Add leftover vegetable pulp to your dogs' food (our dogs LOVE it!). Just be sure that the pulp is dog safe! Good options for dogs include carrots, beets, celery, cucumber, apples and greens like spinach or kale.
  • Add it to homemade vegetable broth. This is also great for using up random vegetable odds and ends!
  • Add to smoothies for an extra nutritional boost.
  • Add carrot pulp to overnight oats or chia pudding for a healthier take on carrot cake.
  • Add to a homemade veggie burger patty.
  • Add carrot and zucchini pulp to muffins, breads or other baked goods.

The options are endless! There are so many easy and creative ways to repurpose juice pulp. Such a great way to get the most our of your vegetables!

beet juice coming out of juicer.
overhead view of beet brownies.

How to make beet brownies

Once you have your juice pulp ready, these beet brownies couldn't be easier to make! Here's how to make them in a few simple steps:

PREP:

Preheat your oven to 350˚F. Grease a 9x9 pan and line with parchment paper.   

Juice beets. Reserve some of the beet juice for the frosting. (Otherwise, enjoy it plain or in these recipes!) Set aside 1 cup of beet pulp. 

Melt chocolate chips in 30 second increments in the microwave, stirring well between each interval, until melted. Set aside to cool slightly.

overhead view of beet brownie batter in a bowl.

MAKE BATTER:

In a mixing bowl, stir together all purpose flour, almond flour, cacao powder, cinnamon, baking soda, baking powder and salt. 

In a separate bowl, cream butter and sugar until light and fluffy. Add in maple syrup, applesauce and vanilla and continue mixing until smooth. Slowly add in dry mixture. Once you've added about half of the dry ingredients, slowly stream in the milk. Add remaining dry mixture, then mix in beet pulp and melted chocolate until smooth. The batter will be relatively thick.

BAKE, COOL AND FROST:

Pour batter into pan, spread evenly and bake for 35-40 minutes on the bottom rack of oven. Remove and let cool completely.

While the brownies are cooling, make the frosting. Cream butter until light and fluffy. Add vanilla and slowly mix in powdered sugar until thick and creamy. Add in beet juice. Wait to frost brownies until they are completely cool to the touch. Top with mini chocolate chips and enjoy!

overhead view of beet brownies sliced and topped with pink frosting and chocolate chips.

STORE:

These beet brownies store best in the refrigerator since they contain fresh beets. Best consumed within 5-6 days.

More vegan desserts you'll love:

  • S'mores Brownies
  • No Bake Chocolate Pie
  • Apple Cider Donuts
  • Hazelnut Tahini Brownies
side view of beet brownie with pink frosting.

If you make these Vegan Beet Brownies, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

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πŸ“– Recipe

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Beet Brownies


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  • Author: Lexi
  • Total Time: 1 hour 5 minutes
  • Yield: 16 1x
  • Diet: Vegan
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Description

These vegan and gluten free beet brownies are made with a not-so-secret ingredient: beet pulp! They're SO fudgy, rich and delicious, especially topped with a bright pink frosting and chocolate chips. You really can't taste the beets much, but they add so much moisture (and a hidden serving of veggies!).Β 


Ingredients

Scale
  • 1 cup of beet pulp (from about 2-3 beets)*
  • 1 cup dark chocolate chips, melted and cooled to room temperature
  • 1 cup gluten free all purpose flour*
  • 1 cup almond flour
  • Β½ cup cacao powder (unsweetened cocoa powder)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • Β½ tsp baking soda
  • Β½ tsp salt
  • Β½ cup vegan butter, softenedΒ 
  • Β½ cup cane sugar
  • Β½ cup maple syrup, brought to room temp
  • β…“ cup unsweetened applesauce, brought to room temp
  • 1 tsp vanilla extract
  • Β½ cup nondairy milk

Frosting:

  • Β½ cup vegan butter, softened
  • 1 Β½ cups powdered sugar
  • Β½ tsp vanilla extract
  • 1 Β½ tsp beet juice
  • Β½ cup mini chocolate chips for topping

Instructions

  1. Preheat oven to 350˚F. Grease a 9x9 pan and line with parchment paper.   
  2. Juice beets. Reserve some of the beet juice for the frosting. (Otherwise, enjoy it plain or in this recipe!) Set aside 1 cup of beet pulp.Β 
  3. Melt chocolate chips in 30 second increments in the microwave, stirring well between each interval, until melted. Set aside to cool slightly.
  4. In a mixing bowl, stir together all purpose flour, almond flour, cacao powder, cinnamon, baking soda, baking powder and salt.Β 
  5. In a separate bowl, cream butter and sugar until light and fluffy. Add in maple syrup, applesauce and vanilla and continue mixing until smooth. Slowly add in dry mixture. Once you've added about half of the dry ingredients, slowly stream in the milk. Add remaining dry mixture, then mix in beet pulp and melted chocolate until smooth. The batter will be relatively thick (see blog post for photos).
  6. Pour batter into pan, spread evenly and bake for 35-40 minutes on the bottom rack of oven. Remove and let cool completely.
  7. While the brownies are cooling, make the frosting. Cream butter until light and fluffy. Add vanilla and slowly mix in powdered sugar until thick and creamy. Add in beet juice. Wait to frost brownies until they are completely cool to the touch. Top with mini chocolate chips and enjoy!

Notes

*If you don't have a juicer, you can blend a few beets in a food processor until they form a puree, then use a cheesecloth to strain and separate the pulp from the juice. Just remember that your cheesecloth will be stained red!

*Add ΒΌ teaspoon of xanthan gum if your gluten free flour mix doesn't contain any.Β 

These brownies are best stored in the refrigerator for up to 5 days.Β 

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 351
  • Sugar: 31.6 g
  • Sodium: 195.5 mg
  • Fat: 18.1 g
  • Saturated Fat: 11.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 43.9 g
  • Fiber: 3.2 g
  • Protein: 3.2 g
  • Cholesterol: 0.5 mg

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Comments

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  1. Fiona says

    February 07, 2021 at 6:30 pm

    If you do have pulp leftover, get a worm box going, they will love the pulp, especially if it’s blitzed down a bit more. Wonderful for the veggie garden down the track πŸ˜œπŸ‘

    Reply
  2. Sarah says

    October 04, 2020 at 4:31 pm

    Love the idea of using beet pulp. But these are not vegan as they call for butter and milk.

    Reply
    • Lexi says

      October 05, 2020 at 9:48 am

      Hi Sarah, as you can see in the recipe card, we use vegan butter and nondairy milk, so they are 100% vegan! πŸ™‚

      Reply
    • Donna says

      June 26, 2022 at 10:11 am

      Thank you for your recipe I love it so good.

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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