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Vegan Brownies

Brownies have been BRINGING IT since they were first created (which was in 1893 apparently - a whole 100 years before me!) They're crispy yet gooey, rich yet moreish and completely irresistible! Even for me, who isn't the biggest fan of chocolate desserts, I love a good, warm brownie.

Whilst working at The Cleveland Arms, I was introduced to the Beetroot Brownie. Something a little bit different than usual, but still crumbly and delicious. It's a food trend drawing on carrot cake recipes where vegetables are added to bakes in place of other moist ingredients. I've had courgette cakes and all sorts but the Beetroot Brownie is easily my favourite because of the big change in flavour which comes from an earthy raw beetroot, to a sticky chocolate brownie.

The Beetroot Brownie was (and still is) a firm favourite amongst our regulars. When the menu was changed with the seasons we decided to make the Beetroot Brownie the staple Vegan Dessert on our menu.

I was tasked with transforming our lovable chocolate pud into a vegan delight and it turned our rather well! We were still able to serve it with chocolate sauce and ice cream, thanks to the wonderful Northern Bloc Company who specialise in Vegan Ice Creams; and also thanks to a simple sugar-stock sauce, meaning we can omit the cream from our chocolate sauce. This brownie is rich and gooey, like any brownie should be and is a must-try for anyone, but especially vegans!

Top tips:

  • You can use any kind of dairy-free milk but I find Oat tastes the best

  • You need to search for a dark chocolate which is vegan or you could buy a milkier chocolate, so long as you ensure it is vegan. If you are not vegan, you can use your favourite chocolate for this part of the recipe

  • Cooking time will depend on the size of the tray so make sure you check the brownies after 10 mins and cook for 2-3 mins further each time until they are cooked through

Vegan Beetroot Brownies

Makes 14 Brownies

Prep time: 15 min

Cook time: 15-25

Preheat the oven to 180 degrees and ensure you line your tins before baking

Special equipment needed:

Measuring jug



Brownie tray or individual brownie moulds


250ml Oat Milk

80g Cocoa

100ml Rapeseed Oil

200g Dark Chocolate

180g Self-Raising Flour

220g Caster Sugar

Large pinch of salt

200g Beetroot (grated)

125g Walnuts (chopped)

Vegan Chocolate sauce:

50g Sugar

50ml Water

100g Dark Chocolate

Serve with chocolate sauce and ice cream


  1. Melt the chocolate, milk, sugar and salt together in a bain marie

  2. Meanwhile, sift into a mixing bowl the cocoa, flour and sugar

  3. Mix in the beetroot and oil thoroughly

  4. Add the chocolate mix to the bowl and stir through the walnuts

  5. Pour into lined tins and bake for 15-20 mins until the crust is beginning to crack but the centre is still gooey

  6. You can make the chocolate sauce in this time by mixing the sugar and water in a saucepan and bringing to the boil

  7. Once the sugar has all dissolved, add the chocolate bit by bit until it is a smooth consistency

  8. Serve by pouring the hot chocolate sauce over a piece of warm brownie and a dollop of vanilla ice cream

Enjoy your delicious vegan brownie and remember, anyone can cook!

1 Comment

Jun 27, 2020

Looking forward to trying this.

I would like to make a gluten free version.

What is the name of the pink powder (in the photograph) used to decorate the plate, please? The powder adds such a vibrant touch.

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