Beet Chocolate Mint Brownies (Gluten-Free)

Beet Chocolate Mint Brownies offer the perfect blend of minty goodness, sweet beets, and dark chocolate along with a delightful "fudge-like" texture. Cheers to veggie desserts! 

'Tis the season of joyful gatherings, holiday cheer, and signature flavors like cinnamon, gingerbread, and mint. These distinct seasonal flavors remind me of past holidays spent baking with family. I smile remembering my grandma Grace waltzing her way through the kitchen, and all of us uproariously laughing at gingerbread cookies missing limbs and sugar cookie cutouts appearing as unidentifiable blobs. Like many of you, holidays evoke beautiful memories, and it is not surprising that now as I am older, I still enjoy baking and cooking through the holiday season. 

To be candid, I am a sucker for baked goods. While trying to keep my sugar fiend sweet-tooth in check, I love inventing healthier versions of the decadent gooey goodness that my taste-buds crave. Beet Chocolate Mint Brownies provide a "healthier" dessert option during the holidays and also sneak vegetables into desserts for reluctant veggie eaters. Plus - these brownies are low in processed sugars and filled with vitamins, minerals, and antioxidants (Thanks to the nutritious beetroot and raw cacao powder!). 

Do you have a favorite beet dessert recipe? Comment below. I would love to hear from you! 

Wishing you a holiday season filled with joy, love, abundance, light, and gratitude! 


  • 2-3 medium cooked beets*
  • 1 tbsp vanilla extract
  • 2 tsp mint extract
  • 3 free-range large eggs or egg substitute
  • 2 tbsp coconut oil (liquid) 
  • 1 cup gluten-free all-purpose flour 
  • 1/3 cup coconut turmeric sugar** or your preferred  sweetener
  • 1/2 tsp baking powder
  • 1/2 cup raw cacao powder
  • 1/2 cup dark chocolate mint chips***
  • 1/4 tsp sea salt

*If pressed for time, use LoveBeets packaged ready-to-eat organic beets. For this recipe, I used one package of 4 small-medium LoveBeets (plain, non-marinated). Open the sealed package and pour beets and juice into the food processor. Easy peasie! 

**As beets bring natural sweetness to desserts, I avoid including unnecessary extra sugar. When I do bake with sugar, I am a big fan of raw Coconut Palm Sugar with Turmeric. Turmeric offers extra anti-inflammatory benefits to desserts.

***Dark chocolate mint chips are the most unhealthy ingredient, so include as you wish. Also, depending on the brand, some chocolate mint chips contain wheat and/or gluten, so for those with gluten allergies, choose gluten-free approved chocolate mint chips or avoid including in this recipe. All other recipe ingredients are gluten-free. 


1. Preheat oven to 350°F. Coat 9-inch square baking dish with cooking spray or coat lightly with coconut oil (use butter if preferred).  

2. Purée cooked beets in food processor until smooth, scraping down sides as necessary. Set aside. 

3. In large bowl, mix together dry ingredients. Then, add in wet ingredients: vanilla extract, peppermint extract, coconut oil, and eggs. Mix well.  Stir in beets.

4. Add a handful of dark chocolate mint chips into the batter (optional). Pour batter into prepared pan. Sprinkle dark chocolate mint chips on top before baking. 

5. Bake for 23-25 minutes, or until toothpick inserted into center comes out almost clean. 

6. Serve warm and gooey. Add extra dark chocolate mint chips when serving (optional) 

Excited to bake more Beet Brownies? Try Red Velvet Beet Espresso Brownies