You’ve probably seen chocolate beet brownies on other blogs, but each recipe has it’s own slight twist. For these fudgy beet brownies, it’s all about convenience and lightening up. This quick dessert uses less fat than your average brownie recipe, and relies on brownie mix and pre-cooked beets for its speedy preparation. And yes, there are many dairy-free brownie mixes! I’ve given several options in the Special Diet Notes below.
Special Diet Notes & Options: Fudgy Beet Brownies
This recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian. But this does depend on the brownie mix and chocolate chips used. I’ve linked up to my two recommended allergen-free chocolate brands in the post.
For wheat-based dairy-free fudgy beet brownies, try one of the following mix brands: Madhava (2 boxes may be needed), Immaculate Baking, Cherrybrook Kitchen (2 boxes may be needed), or Duncan Hines Chewy or Double Fudge (box sizes vary).
For gluten-free dairy-free fudgy beet brownies, try one of the following mix brands: Namaste Foods, Cherrybrook Kitchen Gluten-Free (2 boxes may be needed), Living Now (2 boxes may be needed), Wholesome Chow (2 boxes may be needed), or Bob’s Red Mill.
If you don’t want to risk 2 boxes of mix or simply want a smaller batch (8×8-inch pan), see my notes in the recipe below for halving the recipe. Do you have another dairy-free brownie mix that you love?
- Preheat your oven to 350°F. Lightly grease a 9x13-inch pan. Place the beets in a blender or food processor. Puree until smooth.
- Combine the brownie mix, oil, eggs and pureed beets in large mixing bowl; stir until well combined. Stir in the chocolate chips.
- Pour the batter into your prepared pan and bake as directed on package - check after shortest recommended baking time.
- Remove from the oven and let cool. Serve slices lightly dusted with confectioners’ sugar, if desired.