Vegan, Gluten Free, Stevia, Beetroot Brownies

I wanted to do some baking to take into work, this is a particularly fun task when it happens to be the office I work in because there are several different dietary requirements. For me, this is a great challenge and I decided to concoct a recipe for beetroot brownies that would cover all these dietary needs; the result being vegan, gluten free, stevia, beetroot brownies. I had a lot of fun browsing other recipes, attempting to come up with something. I was quite pleased with the results as they made for rich, gooey brownies. I think I would opt for less stevia next time and possibly add some baking powder to give them some oomph. The oomph wasn’t needed exactly, they were lovely and gooey but I would like to see how they’d turn out with a tsp or 2 of baking powder, so I’ll make that ingredient optional. Let me know how they work out if you try it!

Vegan Brownies


  • 500 g of  beetroot, I tend to buy the precooked vacuum packed beetroot because it is easier to find but raw beetroot is fine too
  • 100 g of coconut oil
  • ~200-250 g of vegan (dairy free) chocolate ( where I live vegan chocolate bars tend to come in 85 g portions so I buy 3)
  • 1 tsp of vanilla extract or hazelnut flavouring (less if using particular strong flavouring, the hazelnut flavouring I use needs only a few drops)
  • 200 g of tofu, chopped into chunks
  • 50 g of coconut flour
  • 25 g of cocoa powder (pure cocoa, check the label to ensure it is suitable for vegans, don’t use hot chocolate powder)
  • 50 g of plain gluten free flour
  • 1- 1.25 cups of stevia, depending on how sweet you want them (Canderel stevia, if using Truvia stevia then about 1/3 of a cup)
  • Chopped hazelnuts to top (optional)
  • 1 tsp of baking powder (optional)


  1. Preheat the oven to 180°C and line a brownie tin.
  2. Chop (or peel and chop if using raw) the beetroot and place in a glass bowl with a little water. Clingfilm the bowl and microwave on full power for 5 minutes (12 minutes if using raw beetroot).
  3. Add the hot beetroot to a blender, along with the coconut oil, chocolate and flavouring. Blitz until you have a thick and smooth mixture. The heat of the beetroot will melt the coconut oil and chocolate. Alternatively, I discovered leaving the chocolate in a hot car all day will also do the trick.
  4. Add the tofu to the blender mixture and blitz until smooth.
  5. Scrap the chocolate mixture into a mixing bowl and fold in the flours, cocoa powder, stevia and baking powder, if using.
  6. Once well combined, pour the mixture into the brownie tin, top with chopped hazelnuts and bake for 25-30 minutes.
  7. Once cooked, remove from the oven and allow to cool completely, before slicing into squares.


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