Beet Brownies

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.

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.

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.

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!

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!

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!

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.

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!

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

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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