Recipe: Beet and Black Bean Brownies

By October 7, 2019May 3rd, 2024Recipes

At The Sylvia Center, we love chocolate. This week we felt like baking a warm treat for the chilly days ahead, and this one is pretty unique — it has beans in it, and beets. Yes, brownies made with beans and beets! That means they have more fiber and nutrients than a regular brownie. Beans are a staple food among vegetarians and vegans as they’re a main source of protein. Beets are rich in antioxidants, such as the ones found in the pigment that gives beets their red-violet color. The cocoa powder, honey, chocolate chips and vanilla help to mask what might seem at first like an odd combination of ingredients. We promise they go great together.

The brownies come out chocolatey and moist. Prepare them using either a brownie pan for a more classic style or use a muffin tin (mini or regular size) for easy on-the-go travel. Enjoy as a snack with a cup of tea or glass of milk, or re-heat them in the oven and serve with a scoop of vanilla ice cream.

Beet and Black Bean Brownies
Makes 16 servings

1 cup whole oats (gluten-free if needed)
¼ cup flaxmeal
6 tbsp unsweetened cocoa powder
⅓ cup almond milk (or your choice)
3 tbsp melted coconut or vegetable oil
1 egg
1 cup black beans, drained and rinsed
½ cup cooked beets
½ cup honey
¼ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract
¼ cup chocolate chips
An extra ⅓ cup chocolate chips (optional)


1. Preheat oven to 375 degrees.

2. Add dry ingredients — oats, flaxmeal, cocoa powder, salt, baking soda and baking powder — to the bowl in the food processor and blend until they form a flour-like consistency.

3. Add in wet ingredients — almond milk, vanilla extract, coconut oil, egg and honey. Blend until well combined.

4. Add cooked beets and black beans, blending everything together in the food processor until the mixture has formed a thick batter. Stir in chocolate chips.

5. Coat baking pan with thin layer of oil of choice and pour in batter. If you wish, sprinkle with extra chocolate chips.

6. Bake for 20-22 minutes for a gooey, fudgey interior. Add 3 minutes of baking time if you’d like them a little less moist on the inside.