What makes these Protein Beetroot Brownies so fudgy?

The combination of cooked beetroot and pitted dates, blended into a smooth batter, contributes significantly to the incredibly fudgy texture of these brownies.

Can I substitute the chocolate vegan protein powder with another type?

This recipe specifically calls for chocolate vegan protein powder to achieve its intended flavor profile and contribute to the brownie's structure. Substituting it may alter the taste and texture.

How do I know when my Protein Beetroot Brownies are fully cooked?

Bake the brownies on the middle shelf for approximately 25 minutes. They are cooked through when a skewer inserted into the center comes out with moist crumbs, but not wet batter.

What is the role of cocoa nibs in this brownie recipe?

Cocoa nibs are folded into the batter just before baking to add a delightful textural crunch and an intense, unsweetened chocolate flavor that contrasts beautifully with the sweet brownie base.

What is the best way to store these Protein Beetroot Brownies?

Once completely cooled, store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week for extended freshness.

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Protein Beetroot Brownies
[Vegan, Gluten-Free]

Name: Protein Beetroot Brownies [Vegan, Gluten-Free]
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 1/2 cup Cooked Beetroot; 1 tablespoon Low Calorie Fruit Syrup; 1 1/2 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1/4 cup Cocoa Nibs; 1/4 cup Cocoa Powder; 1/4 cup Pitted Dates; 1/2 cup Chocolate vegan protein powder; 1 1/2 tablespoon Coconut Oil (melted); 1/2 cup almond milk

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Close-up of fudgy Protein Beetroot Brownies, sliced into neat squares and artfully stacked on a plate, showcasing their rich color and texture.

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Protein Beetroot Brownies [Vegan, Gluten-Free]

Dairy Free

Vegan

These brownies are incredible. They are so soft, fudgey and delicious. They contain beetroot but you can’t taste it at all – they taste just like heaven! They are gluten free and refined sugar free.

Ingredients You Need for Protein Beetroot Brownies [Vegan, Gluten-Free]

1 1/2 cup Cooked Beetroot
1 tablespoon Low Calorie Fruit Syrup
1 1/2 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 cup Cocoa Nibs
1/4 cup Cocoa Powder
1/4 cup Pitted Dates
1/2 cup Chocolate vegan protein powder
1 1/2 tablespoon Coconut Oil (melted)
1/2 cup almond milk

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How to Prepare Protein Beetroot Brownies [Vegan, Gluten-Free]

Preheat the oven to 350ºF and line a small baking tray.
Simply pop all the ingredients except the cocoa nibs into a food processor and combine until a smooth batter is formed.
Fold the cocoa nibs into the batter.
Pour the mixture into the lined tray and bake on the middle shelf for around 25 minutes until cooked through.
Remove the brownies from the oven and allow them to cool before you slice them up and devour them.