Egg-free Brownies (with beet puree)
This recipe was originally published on August 10, 2021.
The secret to my Egg-free Brownies is the beetroot puree! It works as a binder so it can be used as an egg replacer in baked goods, like these delicious brownies!
Looking for some more allergy-friendly ideas to celebrate Valentine’s Day? Check out my previous post Food Neutrality and Valentine’s Day to get more of my heart-shaped food obsession.
So, ready to give this recipe a try?
Why use beet puree?
Good question. There are several reasons why beet puree is a good choice for this recipe. First, this is a good way to use up extra beets that have been sitting in the fridge. Second, this is a fun way to expose picky eaters to a new vegetables. And finally, using raw beets in the puree adds a natural red color to your baked goods - perfect for red velvet cake, red sugar cookies, or red frosting.
Of course, you can also substitute applesauce for the beetroot puree to achieve the same results. Minus the fun color.
What are allergy-friendly substitutions for Egg-free Brownies?
As written, this recipe is free from most of the top nine food allergens. As always, check every label, every time for individual ingredients. If you choose to add chocolate chips, note that different brands use different ingredients and chocolate chips may contain soy, milk, or even nuts.
To make wheat-free Brownies with beet puree: use wheat-free all-purpose flour blend.
How to make Egg-free Brownies (with beet puree):
Step 1: Wash your hands with soap and warm water. Preheat oven to 350°F. Grease a 13 x 9-inch pan with non-stick spray.
Step 2a: To make beet root puree, first wash and peel beet. Chop into small pieces, then place in a small saucepan and cover with water.
Step 2b: Bring to a boil and cook beets for 15 minutes.
Step 3a: Meanwhile, in a large bowl whisk the sugar, flour, cocoa powder, salt, baking powder, and baking soda.
Step 3b: Add canola oil and vanilla to flour mixture. Use a rubber spatula to evenly distribute oil into dry ingredients.
Step 4: Remove saucepan from heat. Add beet chunks to food processor or high-speed blender. Carefully add ½ cup water and pulse for 10-15 seconds. Remove lid and scrape sides with rubber spatula; replace lid and pulse until smooth.
Step 5: Gently fold in 1 cup beet puree and chocolate chips (optional) into brownie batter. Pour into prepared baking pan and bake at 350°F for 20-23 minutes.
To make heart-shaped brownies: Place parchment paper in 13 x 9-inch pan before adding brownie batter. Bake as directed, then let cool in pans. Carefully remove brownies and parchment paper from pan. Use cookie cutters to make heart-shapped brownies. Frost if desired.
Egg-free Brownies (with beet puree)
Lisa Woodruff, RDN | February 7, 2023
- Prep time: 25 minutes
- Cook time: 20-23 minutes
- Total time:45-50 minutes
No nuts | No eggs | No milk | No soy | No fish | No sesame
Ingredients:
- 1 large beet
- ½ cup water
- ⅔ cup sugar
- 1 cup flour
- ⅔ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup canola oil
- 2 teaspoons vanilla
- ¾ cup chocolate chips (optional)
Instructions:
- Wash hands with soap and warm water. Preheat oven to 350°F. Grease a 13 x 9-inch pan with non-stick spray.
- To make beet root puree, first wash and peel beet. Chop into small pieces, then place in a small saucepan and cover with water. Bring to a boil and cook for 15 minutes.
- Meanwhile, in a large bowl whisk the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Add canola oil and vanilla to flour mixture. Use a rubber spatula to evenly distribute oil into dry ingredients.
- Remove saucepan from heat. Add beet chunks to food processor or high-speed blender. Carefully add ½ cup water and pulse for 10-15 seconds. Remove lid and scrape sides with rubber spatula; replace lid and pulse until smooth.
- Gently fold in 1 cup beet puree and chocolate chips (optional) into brownie batter. Pour into prepared baking pan and bake at 350°F for 20-23 minutes.
Allergy-friendly Substitutions:
- No wheat: use wheat-free/gluten-free all-purpose flour blend
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