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These rich and fudgy brownies contain a sneaky, secret ingredient.
In lieu of oil or butter, they get their moist texture from pureed beets!
Paired with rich cocoa powder, it’s difficult to detect the earthy flavor of the beets in these brownies, but that doesn’t mean you’ll miss out on the nutritional benefit that these root vegetables bring to the table. Beets are one of the best sources of folate and betaine, which are thought to work together to reduce inflammation and prevent heart disease. When cooked, they develop a sweet flavor that’s delicious on its own, but even better in brownies.
Made with buckwheat flour, which is actually a fruit seed related to rhubarb (and not at all related to wheat), these gluten-free brownies are a definite upgrade to the traditional versions made with butter and refined sugars. Buckwheat has been linked to lowered risk of developing higher cholesterol and high blood pressure, and may also contribute to improved blood sugar control!
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Fudgy Buckwheat Brownies (Gluten-free, Egg-free)
makes one 8″ x 8″ pan
Adapted from this recipe
Ingredients:
1/2 cup cooked beet puree
1/2 cup buckwheat flour
2 Tablespoons ground flax seeds
6 Tablespoons water
1/2 cup honey
2/3 cup cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (optional)
Directions:
Preheat your oven to 350F and line an 8″x8″ pan with parchment paper (not to be confused with wax paper!). In a medium mixing bowl, stir together the ground flax seeds and water, and allow them to gel together for about 10 minutes. If you haven’t pureed your beets at this point, now is a great time to do so!
Note: I attempted this recipe with both roasted beets and steamed beets, and I found that the flavor of the steamed beets was less noticeable in the final product, when compared to the flavor of the roasted beets. To steam the beets, I like to cut them into chunks (no need to peel) and place them in a saucepan, fitted with a steam basket, filled with 2 inches of water. Bring the water to a boil, then cover and allow to steam for 15 minutes, or until the beets are fork tender.
Add the pureed beets, buckwheat flour, honey, cocoa powder, salt and vanilla to the bowl with the gelled flax seed mixture, and stir well until a thick, uniform batter is created. Fold in the dark chocolate chips, if using.
Transfer the batter to the parchment-lined baking dish, and use a spatula to spread the batter evenly to the edges. Bake at 350F for 20-25 minutes, or until the center is fairly firm to the touch.
Allow to cool completely before serving. These brownies should last for a few days when stored at room temperature, but for best shelf life, store them in a sealed container in the fridge.
Ingredients
- 1/2 cup cooked beet puree
- 1/2 cup buckwheat flour
- 2 Tablespoons ground flax seeds
- 6 Tablespoons water
- 1/2 cup honey
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350F and line an 8"x8" baking dish with parchment paper (not to be confused with wax paper!). In a medium mixing bowl, stir together the ground flax seeds and water, and allow them to gel together for about 10 minutes. If you haven't pureed your beets at this point, now is a great time to do so!
- Add the pureed beets, buckwheat flour, honey, cocoa powder, salt and vanilla to the bowl with the gelled flax seed mixture, and stir well until a thick, uniform batter is created. Fold in the dark chocolate chips, if using.
- Transfer the batter to the parchment-lined baking dish, and use a spatula to spread the batter evenly to the edges. Bake at 350F for 20-25 minutes, or until the center is fairly firm to the touch.
- Allow to cool completely before serving. These brownies should last for a few days when stored at room temperature, but for best shelf life, store them in a sealed container in the fridge.
Notes
Nutrition
Per Serving: Calories: 160, Fat: 4g, Carbohydrates: 30g, Fiber: 3g, Protein: 3g
Substitution Notes:
- I recommend using Bob’s Red Mill Organic Buckwheat Flour for best results. This is the brand of flour I used when developing the recipe, and I’ve noticed that homemade buckwheat flour tends to bake differently than store-bought brands.
- Even though the beet flavor is very mild, if you’d prefer to avoid it, I think any other puree could would also work in this recipe, such as pureed zucchini or unsweetened applesauce.
- For vegans, feel free to use maple syrup or coconut sugar instead of honey.
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Reader Feedback: What’s the strangest thing you’ve ever added to a dessert? In my experience, avocado pudding still shocks people when they try it–> it’s surprisingly creamy!
I tried this and did not work out!
My husband hated it – we ended up throwing it all away.
I had great hopes for a moist, rich, chocolate brownie – all we could taste were the beets.
I followed the recipe faithfully. I had to add water as the beets alone were not enough to mix all of the ingredients into a brownie-like batter.
Also, the quantities must be wrong – it was way too little for my 8X8 pan.
I’m grain free so this chocolaty delight was perfect for my bready craving. Thanks!
I wanted to reply to all the concerns about the prominent taste of buckwheat flour. If you buy raw buckwheat groats and grind your own flour, it is very mild. Buckwheat flour is made from roasted groats and has a much stronger flavor. The raw groats are soft and easy to grind in a blender or food processor. Eden Foods is a good brand, or get them in the bulk bin at your local coop.
And if people want to avoid buckwheat altogether, I make these with TEFF flour – turn out great 🙂
These are delightful! We used chia seeds in place of flax (several family members have reactions to flax) and they turned out *perfect.* No local bakeries in our town make *fudgy* brownies, so these satisfied a craving I’ve had for years ;D We ate them warm, sprinkled with powdered sugar.
The only thing I’ll do differently next time is buzz the gelled chia seeds in the blender/food processor to break up the seed-y texture. I happen to like chewy chia, but it does distract from the essential brownie-ness of the thing!
The other awesome thing about these brownies? They don’t hit the body as ‘sugar’ – they hit the body as ‘food.’ We ate them for breakfast (it was noon! none of us had had any food yet! don’t judge! :D), and felt good afterward. No big blood sugar spikes, no blech tummy – just felt like we’d eaten FOOD. And after a couple of brownies, we were DONE. No desire to eat more, because we were each full. I have to say, regular brownies were something I could over-eat on till the whole pan was gone. Any treat that I don’t *want* to binge on, but that is totally satisfying, is a blessing 🙂
I’m not sure if this was already mentioned but it seems Bob’s Red Mill buckwheat flour dies not claim to be gluten free. I believe it is because of a cross contamination issue with lines that are used. I was told Arrowhead Mills is a good sub and I have switched. Just a heads up for the celiacs and gluten sensitive. 🙂
Hi. I’ve got a can of beetroots, do you think I could use them? I’m usually not a beetroot person so not sure how they compare to fresh beets flavor wise? Thanks
I’ve been playing with this recipe for a few months. They always turned out well, but a little dry. I think the dryness came form coconut flour I usually use. Today I used maple syrup instead of honey, and two eggs instead of flax eggs. They turned out particularly moist and delicious this time. I thought I should share my efforts with you since I use so many of your ideas in my cooking lately.
Do you think these would still be good if I replaced the cocoa powder for carob powder?
If you like the flavor of carob powder it might work– I personally don’t like the taste of carob!