Vegan Chocolate Brownie Recipe

Here's the intro
Vegan Chocolate Brownie

This recipe is one of my all time favourites. I keep a stock of them in the freezer so they´re pretty much always on offer. I would go as far as saying that they are the most popular dessert at el gran sueño. The great thing is that they´re almost completely good for you as they constitute one of your 5-a-day vegetable intake. Oh yes, they are made with vegetables and no added fat whatsoever! I hope you enjoy these as much as me. These are one of my favourite semi-sinful indulgences.

Serves 16


600g peeled raw organic beetroot cut into equal sized chunks
150g whole organic hazelnuts
30g ground flax seed (golden linseed)
160g room temperature water
330g panela unrefined organic sugar  
225g of 70% organic chocolate, make sure it is a really good one
50g organic rice flour
105g organic cocoa powder
24g baking powder
1 tsp vanilla extract
50g chopped hazelnuts for the topping



  1. Preheat the oven to 170ºC (150ºC for fan assisted) and line the base of the baking tray with baking parchment or similar. Leave enough parchment over the sides to allow you to lift the brownie out later. Set aside.
  2. Mix the ground flax seed and water in a jar and set aside. 
  3. Chop the hazelnuts that you will use for the topping and set aside.
  4. Take the remainder of the dry ingredients and put them into a blender. Blitz them until you get a fine flour-like texture. Set aside in a bowl.
  5. Cook the beetroot. I like to use a pressure cooker. Aternativly, you may use the microwave. Just make sure the beetroot is fully cooked.
  6. Take the cooked beetroot and put it in the blender whilst it is still hot. Add the chocolate, broken up into bits and blend. You should end up with a silky purple coloured chocolate kind of thick soup. (You can give the blender a clean with some almond milk if you like. You get a rather interesting chocolate milkshake)
  7. Put the dry ingredients into your mixing bowl. Fold in the purple chocolate soup mix and add your pre-prepared flag seed mix. Fold the mixture together until well combined. Transfer to the baking tray.
  8. Place in the middle of the oven and cook for about 1 hour.
  9. Remove from the oven and allow to cool for at least 30 minutes in the baking tray.
  10. Cut into squares and serve with your favourite vegan cream. Alternatively, you can serve it with mascarpone cheese infused with vanilla.

Tools for the job

brownie tin (31 x 23 x 5cm)
blender / food processor
freezer (handy to have - see top tip)

Top tips

The brownie is sticky. Sometimes difficult to cut without ending up with a massive pile of chocolate brownie stuck to your knife. Not too bad if you want to indulge yourself straight away in a sticky chocolate mess. However, there is an easier, cleaner way to cut this beauty.

Pop the cold brownie (still in the baking tray) into the freezer for about 2 hours. Remove from the freezer and lift the brownie out using the baking parchment. Transfer it to a chopping board and cut with a sharp knife. 

Transfer the individual pieces back to the freezer and keep them till you need them. To heat them up, pop the frozen pieces into the oven at 160ºC for 12-15 minutes. They come out just perfectly warmed through, crispy on the outside and sticky in the middle. Yum!!


Good luck!