Oat Flour and Beet Brownies

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(from 23 reviews)
Beet Brownies

I came across few beet brownies and beet chocolate cake recipes a few days ago. I had a cup of pureed beets in the freezer and wanted to use it up and since it's been a while since I made brownies, beet brownies it was.

So I was browsing through one of my favorite books "Deceptively Delicious", and my eyes fell on the brownies recipe. It used 1/2 cup each carrot puree and spinach puree. I thought why not use the 1 cup of beet puree instead. I'm glad that I tried this beet brownies because it turned out very tasty. Pumpkin puree and sweet pototo puree are very good alternatives too.


Oat Flour and Beet Brownies Recipe

Prep TimeCook TimeMakes
15 Mins40 Mins16 Pieces
Oat Flour and Beet Brownies
5.0 from 23 reviews
Want to make healthy brownies without compromising the taste? These egg free, oat flour brownies loaded with beet puree just does it. Pumpkin puree or sweet potato puree works fine too.
  • 3 ounces Semisweet or Bittersweet Chocolate
  • 1 cup Beet Puree
  • 1/2 cup Light/Dark Brown Sugar, firmly packed
  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tablespoons Soft Tub Margarine Spread (I used Becel)
  • 2 teaspoons Vanilla Extract
  • 1/4 cup Unsweetened Applesauce (for 2 egg whites)
  • 3/4 cup Oat Flour
  • 3/4 teaspoon Baking Powder
  • 1/2 cup Walnuts, chopped (optional)
  • 1/2 teaspoon Salt
  1. Preheat the oven to 350F for 15 minutes. Coat an 8-inch square pan with cooking spray. For brownies I line the pan with aluminum foil and grease it with cooking spray, so cutting it is easy and also we can get perfect squares.
  2. Melt the chocolate in a double boiler or over a very low flame. I melted the chocolate in the microwave oven, in a medium-size bowl. Take care while doing so or else the chocolate will get burnt. So increase the time little by little. Stir it well, it should be smooth.
  3. In the same bowl, combine the beet puree, sugar, cocoa powder, margarine, vanilla, and unsweetened applesauce and whisk it well. This mixture should be smooth and creamy.
  4. Stir in the oat flour, baking powder, chopped walnuts and salt with a wooden spoon.
  5. Pour the batter into the prepared pan and baked 35-40 minutes. I checked it after 35 minutes and felt that it was not done. Brownies should spring back when touched, but it did not. So baked it for another 5 minutes.
  6. Cool completely in the pan on a wire rack. Since I lined the pan with aluminum foil, I lifted it after an hour, and I cooled it on a wire rack. After another 2 hours, I was able to cut them into neat squares without any trouble. If baking it directly in the pan, it will take some more (actually a lot more) time for the brownies to cool completely and getting neat pieces will also be difficult.
  1. The taste was simply superb. The oat flour or the beet puree did not affect the taste at all. It tasted like any other regular brownie. The only difference I felt was in the texture, but it was nothing huge. The brownies were chewy and also pudding(y) in the middle. I don't mean that it was in a semi-solid state, it had set properly, but the texture was a bit different than the usual brownies, which I think is because of the beet puree. Also, the brownies are more reddish than brown. This did not stop my son or the rest of us from finishing it off.
My Notes:
  1. I have used 1/4 cup unsweetened applesauce instead of 2 egg whites mentioned in the original recipe. If you have extra beet puree, you can use 1/4 cup of that itself. I had only 1 cup of beet puree so I used applesauce.
  2. Oat flour is readily available in stores. I didn't have that in hand, so I powdered quick cooking oats in a blender. Be sure to powder it finely, sieve it a couple of times.
  3. You can use all purpose flour too instead of oat flour.
  4. To prepare beet puree you can either buy canned beets and blend it smoothly in a blender or do like what I did. I peeled and cooked the beets in a pressure cooker. Cut into small pieces once cooled and then blend it. I had prepared this a month back. So I put it in a cup, covered with plastic wrap and froze it. To use the puree, thaw it in the fridge overnight and by the following afternoon it should be alright.

Nutrition Facts
Servings: 16
Per Serving% Daily Value*
Calories 106
Total Fat 5.8g9%
Saturated Fat 1.5g7%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 112mg5%
Potassium 123mg4%
Total Carb 13.2g4%
Dietary Fiber 1.7g7%
Sugars 8.4g
Protein 2.1g
Vitamin A 1% - Vitamin C 1%
Calcium 2% - Iron 5%
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Beet Brownies

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  1. Divya Vikram

    Havent tried baking with veggies except for carrots. This sounds like a great way to include beets in our diet in a delectable way!

  2. Ramya

    Hi Madhu,
    Glad to see you back from India. Missed your recipes when you were away. Hope you had a good time.
    I just tried this brownie and it came out so good. Mine was a little gooey and pudding(y) consistency and I loved the taste.
    I had to change a few ingredients since they were all I had in hand. I used carrot puree instead of beet, butterscotch and white chocolate instead of semisweet chocolate, egg replacer in place of apple sauce and carob powder instead of cocoa powder. A lot of changes but still the end result was great!
    Thanks for the wonderful recipe!
    Keep them coming!

    Thank you very much Radha for your warm welcome. I’m so glad that you have tried the brownie recipe so quickly. I guess, if you had baked it for another 2-3 minutes it would have set better. That’s a lot of interesting variations.

  3. RedChillies

    Looks awesome Madhuram. I have all ingredients on hand and might as well give it a try.

  4. Uma

    What a color! So healthier than regular brownies 🙂

  5. Gethan

    Stumbled into your website by chance. You have got a good collection of cakes. I don’t eat egg and was so happy to see the recipes without egg as an ingredient.

  6. Happy Cook

    Wow baking with beet puree, i would have never thought of that in a million yar too.
    Love the colour and looks so moist ad so so yummy yumm.

  7. CinnamonQuill

    Red velvet brownies! Brilliant! Now I finally know what I can do with beets.

    Thanks CinnamonQuill.

  8. Milda

    is it raw or cooked Beet Puree?

    It’s cooked beets. I have mentioned it in the Notes section.

  9. anushruti

    They look delicious!

  10. hb

    How can brownies turn so perfect for you. I love evrything you added,oats,beet,walnuts and CHOCOLATE!

    Thanks Hb. Got your mail but was not able to access your blog. There was a “blogger maintenance” message.

  11. ABowlOfMush

    These ingredients are really interesting,
    I’m intrigued! Looks delicious!

  12. Veggie Wedgie

    Pretty awesome!! 😯

  13. Gayathri

    This looks like a red velvet cake! Yum!

  14. Soumya

    Gr8 recipe and nice click.

  15. Bharti

    Look that gorgeous color on that one! Hi Madhu, hope you’ve been doing well.

  16. Mona

    Hmm, beet in brownies!
    Is Becel Margarine completely vegetarian?

    Mona, I had that doubt too and I have written to them. I’ll get back to you after hearing from them.

  17. Priya

    Very creative and innovative idea Madhu..Lovely and gorgeous brownies..

  18. Cham

    Beet would naturally sweeten the dessert, that is great subst!

  19. Silent Reader

    Miss having you in the neighborhood to taste these:)

    I miss you too SS. For the past few days I have been thinking of calling you, Smitha and Laksh, but somehow time flies.

  20. Lata Raja

    They look so nice. Reading the post, guess they tasted excellent too>

  21. Ramya Kiran

    Looks deadly delicious!!!

  22. prathibha

    OMG brownies with beets??
    incredible dear..

  23. Sweatha

    Love the brownies Madhuram.I was thinking of making beet cookies,these look great and are completely APF-Less.Is it bcoz there is no APF or stronger flour that the texture is different.have never tasted the choc beet combination.Healthy brownies.

  24. Sonu

    Beet brownies? Sound innovative idea Madhuram. 🙂 The color of brownie is so attractive and better than regular one. 🙂

  25. Sharmilee

    very inviting brownies!