Brownie Veg Recipe That Everyone Will Love

Brownies are a beloved classic dessert, cherished for their rich, fudgy texture and deep chocolate flavor. But what if you want to enjoy this treat while sticking to a plant-based lifestyle or simply adding a healthy twist?

This brownie veg recipe is the perfect solution! It incorporates wholesome vegetables, making your brownies moist and nutritious without sacrificing any of the indulgent flavors you crave.

Using ingredients like pureed zucchini or beetroot, these brownies become a delightful surprise for both kids and adults alike. Whether you’re a seasoned vegan baker or just experimenting with incorporating more veggies into your sweets, this recipe will quickly become a staple in your kitchen.

Plus, it’s easy to customize and incredibly satisfying. Get ready to bake a batch of brownies that taste amazing and sneak in some veggies with every bite!

Why You’ll Love This Recipe

This brownie recipe stands out because it blends the indulgent richness of traditional brownies with the nutritional benefits of vegetables. The added veggies not only enhance moisture but also contribute subtle flavors and extra fiber.

It’s a fantastic way to enjoy dessert guilt-free, knowing you’re nourishing your body as well as your sweet tooth.

It’s incredibly versatile, too. Whether you prefer zucchini, beetroot, or even sweet potato, you can tailor the recipe to your liking.

Plus, this recipe is entirely plant-based, making it suitable for vegans and those with dairy or egg allergies. If you’re looking for a healthier way to enjoy your favorite dessert or want to impress guests with something unique, these veggie brownies will not disappoint.

Ingredients

• 1 cup zucchini, grated and squeezed dry
• 1/2 cup beetroot, pureed (optional for color and flavor)
• 3/4 cup all-purpose flour (or whole wheat flour for extra fiber)
• 1/2 cup cocoa powder, unsweetened
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup coconut sugar or brown sugar
• 1/3 cup coconut oil, melted (or any neutral oil)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Equipment

• Mixing bowls
• Grater (for zucchini)
• Food processor or blender (for pureeing beetroot)
• Measuring cups and spoons
• Whisk or spoon for mixing
• 9×9 inch baking pan
• Parchment paper
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, allowing some overhang for easy removal.
2. Prepare the flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Set aside for 5-10 minutes to thicken.
3. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step ensures your brownies won’t be too wet.
4. Puree the beetroot if using. You can steam or roast the beet first for softer texture before blending it to a smooth consistency.
5. In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together to blend evenly.
6. In another bowl, mix the wet ingredients: melted coconut oil, sugar, almond milk, vanilla extract, flax egg, grated zucchini, and beetroot puree.
7. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep brownies tender.
8. Fold in the chocolate chips if desired for extra melty pockets of sweetness.
9. Transfer the batter to the prepared pan, spreading it evenly with a spatula.
10. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
11. Remove from the oven and let cool completely in the pan before slicing into squares.

Tips & Variations

For extra fudginess, reduce the flour slightly and add a tablespoon of melted vegan dark chocolate.

Swap zucchini for pureed sweet potato or pumpkin for a different flavor profile and vibrant color.

Try adding a pinch of cinnamon or espresso powder to deepen the chocolate flavor.

For nutty texture, sprinkle chopped walnuts or pecans on top before baking.

If you prefer gluten-free, use a 1:1 gluten-free flour blend instead of regular flour.

Nutrition Facts

Serving Suggestions

These veggie brownies are fantastic served with a scoop of vegan vanilla ice cream or a drizzle of dairy-free chocolate sauce for an extra indulgence. You can also enjoy them simply as they are, paired with a cup of rich coffee or herbal tea for a cozy afternoon treat.

For a festive touch, dust the brownies with powdered sugar or top with fresh berries to balance the rich chocolate with some fruity brightness. They also make a perfect addition to a dessert platter if you’re hosting a plant-based gathering.

Conclusion

This brownie veg recipe is a wonderful way to enjoy a classic dessert while incorporating nutritious vegetables in a delicious and creative way. It’s perfect for anyone seeking an easy, healthier alternative to traditional brownies without compromising on taste or texture.

The versatility of this recipe allows you to experiment with different veggies and flavors, making it a fun and rewarding baking project. Whether for a special occasion or an everyday treat, these brownies are sure to delight your whole family.

If you’re interested in exploring more plant-based and vegetable-packed recipes, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals, or try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another sweet option.

And for those who enjoy baking, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a fantastic recipe to master next!

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