Member recipe

Gluten Free Chocolate Beetroot Brownies

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 10 minutes Cook: 40 minutes

Skill level



9 Brownies

Sometimes it’s nice to have a healthier version of a naughty treat, and with my friend being Vegan and me being gluten free I thought I’d give this a try to suit both our needs.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 Can of Kidney beans, drained and rinsed
  • 250g Cooked beetroot
  • 2 tsp Vanilla paste
  • 200g All purpose gluten free self raising flour
  • 150g Sugar
  • 90g Raw cacao powder
  • 2 tbsp Coconut oil
  • 250ml Almond milk


  1. Preheat oven to 180c.

  2. Add the kidney beans and beetroot to a blender and blend until smooth.

  3. Stir in the vanilla paste.

  4. In a large bowl mix the flour, sugar and cacao powder together.

  5. Pour in the bean and beetroot mix and combine.

  6. Melt the coconut oil in a pan and then add to mix.

  7. Add the almond milk and mix all together.

  8. Spoon into a lined brownie tin and bake in the oven for 40 minutes.

  9. Allow to cool on a wire rack out of the tin before cutting into 9 large sqaures and devouring with your loved ones!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.