Glazed Chilli and Beetroot Brownies

Glazed Chilli and Beetroot Brownies

Brownies seem to be your favourite thing, beautiful readers! My sweet potato brownies and my raw brownies are almost always the most popular recipes on the blog, so I thought that you might all want some more brownie ideas so that you can keep enjoying them without getting bored! This new brownie recipe is pretty exciting. I’ve spiced it up a little to give you something more unusual and so delicious – in fact I actually prefer it to both the other recipes! Plus this recipe is both nut free and date free, which I know will make lots of you very happy. In terms of taste these beauties are incredibly rich with an amazing chilli kick. Somehow the beets don’t taste earthy, but instead they work with the banana to give each bite an amazingly gooey texture. I should say that these aren’t quite as sweet as conventional brownies, although you can of course add extra maple syrup to the batter if you like. I find that the glaze takes away the need for this though as it brings so much sweetness to the table. The coconut base means that it’s so smooth and it really coats the brownies in sticky, chocolaty goodness, which I think you will absolutely love!

Makes 16 large brownies:

– 1 cup of buckwheat flour (200g)

– 2 bananas (300g)

– 1 small beetroot (80g)

– 12 tablespoons of maple syrup

– 8 tablespoons of raw cacao powder

– 3 tablespoons of coconut oil

– 4 tablespoons of chia seeds with 10 tablespoons of water (soak for 10 mins)

– 2 tbsp chilli flakes

Optional:

– 1/4 cup cacao nibs (60g)

– ¼ cup goji berries or raisins (45g)

For the glaze:

– 2 tablespoons of coconut oil

– 2 tablespoons of pure maple syrup

– 1 tablespoon of raw cacao powder

– 1 tablespoon of almond butter

– 1 teaspoon of chilli flakes

Start by pre-heating the oven to 200C

Then place the beetroot (with it’s skin still on) in a baking tray and place the tray in the oven. Let the beet cook for about an hour, until the skin can be easily peeled off. At this point remove it from the oven and allow it to cool. Once it’s cooled peel the skin off and place the beet in a food processor with the all the remaining ingredients (peel the banana first though) and blend until smooth. If you’re adding cacao nibs, goji berries or raisins stir them in now.

Turn the oven down to 180C

Line a baking tray with coconut oil and then evenly spread the mixture though it. Bake for about twenty minutes.

Once the brownies have cooked and cooled make the glaze by simply melting all the ingredients together in a saucepan, then pour the glaze all over the brownies!

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  • http://glutenfreescdandveggie.blogspot.co.uk/ Vicky Rockcliffe

    These look delicious Ella, I love the addition of chilli in the glaze!

  • Alison Wine

    Wow! Can’t wait to make these… :) x

  • Lilly

    OMG these brownies look incredible! Can’t wait to try them out. By the way thanks for reviewing restaurants in London. I was there a couple of weeks ago and decided to try the Wild food cafe and loved it. I’ve found your reviews and non food related posts extremely useful. Thanks!

  • Caroline Kusch

    omg, I LOVE Brownies! <3 Definitely will try this out :)
    Greetings.

    http://www.redchillilounge.com

  • Summer

    Just made these with some goji berries. The glaze makes them perfection:)

  • Rita

    Another brilliant masterpiece! Your blog is BY FAR the best out there! Quick Question though Ella, do you store them with the glaze on them, or layer it on prior to consuming them? Thank you!

  • Ivelina Georgieva

    That looks delicious, I will definitely try it. I wonder however, is it possible to either steam or boil the beetroot rather than baking it? That would take less time..

  • Chiara

    Dear Ella,
    If I didn’t want to use so much maple syrup, could I substitute it for anything else? Could I add more chia seeds/water? Thank you, Chiara

  • Anneke Woodcock

    These are absolutely 100% the best brownies I have ever made or eaten. I thought your sweet potato brownies were as good as it gets but wow Ella…..! You are a top cook and a gorgeous woman and I am forever thankful to you for these brownies!

    • ellawoodward

      I am so pleased you love them!

  • Sarah R

    These look amazing! A smidge off topic, but anyone have suggestions on sweetening homemade hot chocolate? I don’t want to use white sugar as all the recipes call for, but maple syrup and honey don’t sound good to me in hot chocolate.

    • Gorgoose

      Hi, I use “date paste” to sweeten drinks – you basically just soak dates in water until they are soft (for a few hours or overnight), then blend in a blender or food processor until a paste forms, using as much of the water as required. It’s delicious and much healthier!

  • ellawoodward

    I am so pleased you love them!

  • ellawoodward

    You can probably skip it out but it will change the taste and texture a little.

  • ellawoodward

    Yes you can steam them x

  • Ivelina Georgieva

    I just made those brownies following precisely your directions. I didn’t add any of the optional items and also decided to drop the chilli flakes… Never been a fan of sweet&chilli combo. The only thing I did differently was that I baked them longer, for about 30 min on gas mark 5 ( I did that based on previous experience in baking as my crappy oven always fails to deliver when I follow normal instructions). The brownies came up quite…hm..gooey, somehow chewy, reminding me of rubber!? Nonetheless, I glazed them and they are now in the fridge where I hope they will get better. Is the structure supposed to be like that? Or could it be my dull gas oven?

    Thank you!

  • http://westcoastnaturals.blogspot.ca liz

    Yum yum Yum!!! you are such an inspiration:) I love all your recipes. Making these this afternoon

    http://westingwellness.blogspot.ca

  • Lori Hanlon

    How long can you keep the brownies for? Also, should the glaze be poured over the brownies and served warm?

  • Victoria

    Hi! I just wondered if substituting the buckwheat flower with another type would change the taste/texture very much? What other flour would you in that case recommend…? :)

  • Kasia

    Hey Ella!
    Just wanted to let you know that I cook with you everyday;) and I absolutely love it!What’s more my really bad acne is gone!!

    Do you have any e-mail address which I can contact you on? I would like to invite you to our Organic Hair Salon:)

  • Cwoffee Dude

    Hi Ella, Noticed that you don’t use any baking powder? Do you not find that brownies and muffins fail to rise without it? I’ve recently come across an aluminium, sodium and gluten free baking powder that works quite well.

  • Kristin

    They turned out great and are soooo yummy! And they only take 5 minutes to prepare (if you use pre-cooked beetroot) which is the best part of it. Thank you Ella for this recipe! Greetings from Berlin

  • Juliette

    You mention this recipe is nut free & date free but the glaze has almond butter! Is there another alternative to the almond butter for allergy sufferers?

  • Lily J

    Hi Ella, are red pepper flakes the same as chili flakes? And can I substitute almond flour (or any other nut flour, or coconut flour) in lieu of buckwheat flour, as I do not eat grains?? Which nut flour would be best to substitute? I make your caramel chocolate brownies all the time, so I am excited to give these a go! Thanks!

  • suus52

    No raising agent ?

  • suus52

    No raising agent ?

  • Tom Diffey

    can you use alternative flour eg spelt or coconut flour?

  • Lori Hanlon

    Could you use coconut flour instead of buckwheat?

  • Samantha Lynch

    Just made these and I am addicted! I keep going back for “half” a brownie but I think I should stop kidding myself and just take a whole one!! Thanks Ella for this delicious recipe!!

  • https://veganfitness.com/ VeganFitnessCom

    Thank you so much Ella for this recipe! The brownies taste amazing and were so simple to prepare. I’m in love with the ingredients too – healthy and nutritious, especially with the addition of beetroot – perfect for me as a runner. It’s my cheat day today, so these brownies have been a lovely treat (especially knowing that they contain lots of yummy goodness). After reading all the comments, I’m deffo going to make a batch of the sweet potato brownies for my next cheat day. Thanks once again Ella. :-)

  • https://veganfitness.com/ VeganFitnessCom

    I forgot to mention that I used pre-cooked vacuum packed beetroot instead of roasting one beet and it worked really well – good if one hasn’t a lot of time. :-)

  • April

    I absolutely agree! These are the best brownies ever! Absolutely delicious!! Slightly too spicy the first time I made them but reduced the chilli flakes to 1 tblsp and now they are perfect! Even without the chocolate sauce. Thank you Ella!!

  • ellawoodward

    So glad you enjoyed them! Ella x

  • ellawoodward

    You’re welcome, glad to hear they’re keeping your running going! Definitely try the sweet potato ones next! Glad you liked the recipe. Ella x

  • ellawoodward

    So pleased you love the recipe – I’m addicted too! Ella x

  • ellawoodward

    Hi Lori, yes this would be a fine substitute – but you may need to add a little more liquid for the coconut flour! Ella x

  • ellawoodward

    Hi, yes you can use alternative flours, you might need to add a little more liquid if using coconut flour though. Ella x

  • ellawoodward

    Hiya, nope the recipe doesn’t need it! Ella X

  • ellawoodward

    Hi Lily, yes red pepper flakes are the same thing as chilli flakes :) (but not to be confused with the powders, which are usually mixed seasonings!) In lieu of buckwheat flour, you could try ground almonds, this may be a little denser but I think it would be great! Ella x

  • ellawoodward

    Hi Juliette, you can substitute tahini for the almond butter in the glaze! They are also delicious without the glaze too. Ella x

  • ellawoodward

    Hi, I’m looking into natural versions but no these brownies don’t need a rising agent :) Ella x

  • ellawoodward

    Hi Kasia, thank you for your kind comment! You can reach me at ella@deliciouslyella.com :)

  • ellawoodward

    Hi Kasia, thank you for your kind comment! You can reach me at ella@deliciouslyella.com :)

  • ellawoodward

    Hi Victoria, I think a nice alternative would be ground almonds if you’re not allergic! ella x

    • Victoria

      Excellent! Can wait to try it! 😀

    • Guest

      Excellent! Can wait to try it! 😀

    • Victoria

      Excellent! Can´t wait to try it! 😀

    • Victoria

      Excellent! Can´t wait to try it! 😀

  • ellawoodward

    Hi Lori, I think the brownies taste their best for up to 5 days, but you could keep them for up to a week in an air-tight container :) If you’re serving to friends I would serve it warm, or you can glaze them and then keep them like that. ella x

  • ellawoodward

    Hi Rita, thank you! You can store them with or without, it works both ways! If you’re serving to friends I’d recommend heating the glaze and adding afterwards, or otherwise you can store them glazed :)

  • ellawoodward

    Hi Ivelina,
    I do hope they get better as they’re not supposed to taste rubbery! The brownies are gooey though. It could be your oven but doesn’t strike me as the reason behind the strange texture! The only thing I could suggest would be to try them again, double checking everything, hope it works out! Ella x

  • ellawoodward

    Sounds delicious! x

  • emwright

    They tasted great but were pretty flat… hmmm

  • Megan

    I made these brownies last night, and they are HOT! I like things with a spicy chocolate taste, but whoa!! My husband likes things hot and really likes them, but he did say that they are a bit much even for him. There’s way too much heat for me. Other than that, the consistency is good and I think the flavor without so much heat would be good. I will definitely try these brownies again but probably with about half of the chili flakes. I don’t like food really hot, so I just want to suggest starting with less chili flakes for people like me.

  • Laura

    Hi Ella,

    Dying to get home and make these tonight :) I do have one question though (sorry!) – i loathe bananas and i worry i’ll be able to taste them in the brownies. Can i substitute with avocado for example? They seem the same squishiness is my logic :)

    Laura x

    • ellawoodward

      Hey Laura,
      You can taste the bananas really subtlety so if you’re not a fan then I think avocado could be a good substitute yes, I haven’t tried it with avocado so let me know how it goes! Have a lovely day :) Ella x

      • Laura

        Hey Ella,
        Wonderful, thank you! I certainly will (fingers crossed they work!) and the same to you, London is so rainy! Enjoy the sun x

        • ellawoodward

          Hi Laura, I’m back in London – I feel that raininess too! :) Ella x

  • Kristie

    What are the dimensions of the baking tray you use? I would love it if you’d start including that in your recipes as the size of the tray can greatly affect cooking time, etc. Can’t wait to try this recipe!

  • Laurent

    I just had these brownies with my boyfriend, and what followed was amazing sex! Thank you Ella, you’re the best.

    • Iona

      have you ever tried… slutty brownies?

  • ellawoodward

    Hi Kristie, mine is just a standard baking tray that fits my oven, I think it’s about 50-40cm. The amount of food on the tray will affect the cooking time, but as long as the ingredients fit comfortably on the baking tray and it’s not too overloaded, the cooking time shouldn’t alter too far from the recipe. Hope that helps! and hope you love the recipes :) ella x

    • Kristie

      Thanks, Ella! I think “standard” size in England is different than in the U.S. We usually use 9×13, 8×8, or 9×9 (all in inches). It’s helpful when you provide actual sizes so that we can try to use something similar or adjust cooking times accordingly.

  • Emily

    yummmm these were great. i am lovin beets so much i just bought my own plant. thanks for inspiration once again 😀

  • ellawoodward

    Absolutely, you’re right, I appreciate that would be helpful! In the UK, we have baking trays that fit in our ovens like a shelf so they all vary. Thanks for letting me know, Kristie. Have a great day, ella x

  • Laura

    Hi, Ella! Congrats on your site, it’s been a pleasure! :)

    Can I use something else to substitute the buckwheat flour? It’s hard to find it in my country…

    Alll the best,

    Laura.

  • ellawoodward

    Hi laura, glad you’re loving the site :)! I would suggest maybe ground almonds, or another type of gluten free flour that you can come across? Hope that helps! Ella x

  • Chantal

    Ella where you get your nice small rectangular baking pans?

  • ellawoodward

    Hi Chantal, you know I’m not sure actually, no where specifically, but I know John Lewis and lots of kitchen shops stock similar ones. Hope that helps! Ella x

  • Madeleine Howard

    These are yummy. We have a little cafe in the Village Hall on Saturday – I’m going to make more to take in. No-one will realise they’re vegan!

  • Zoli

    Dear Ella, if I bake this in the evening but I wanna eat it in the morning , then when should I make the glaze? Is it OK to do it now and pour it over the brownies and then leave it for one night or better to do it in the morning so it will be fresh? thank you

  • ellawoodward

    It depends if you’d like the glaze hot or not, if not then doing it in the evening would be fine and probably quicker! x

  • Anna

    I’m planning on eating much more healthily in 2015, I’ve pre-ordered your book and am using your blog as my inspiration. And just as you advised, I am going to start making small changes. I’m pretty new to the raw foods club, etc and so please forgive me if this is really naive question. As I was looking up raw cacao, several websites came up (such as this one http://www.holistichelp.net/blog/is-raw-cacao-really-healthy/ – granted it does not look much of a professional website nor do the others) but nonetheless they state that, overall, raw cacao is not good for you and is more toxic than it is beneficial. I love chocolate and I honestly just wanted your opinion as to the extent of the validity of those claims as I really don’t want to start on this journey already confused! Many thanks!

  • ellawoodward

    I will actually be doing a post on raw cacao in the near future but I love it and use it in baking etc all the time. Best of luck with your healthy changes xx

  • Rachael Allen-Wilkinson

    Hi Ella, Ive got cacao butter would that be ok instead of almond butter? I haven’t used either of these butters before so not sure if they are remotely similar. PS Just pre ordered your book, really looking forward to trying your recipes out.

    Best wishes Rachael x

  • Anne

    Hi Ella, these look amazing. I’m allergic to tree nuts and coconut. I see in the thread that tahini can be used instead to Almond butter. Can I use any other type of oil instead of coconut like olive oil? Thanks.

  • ellawoodward

    Hi Rachael. I would not use cacao butter as an alternative to almond butter as the consistencies and flavours are completely different. Hope you love the book! X

    • Rachael Allen-Wilkinson

      I went and bought some Almond butter this morning, just made my first batch waiting for it too cool……..This kind of food is new territory for me, feels good to be making the change, thank you for offering such great healthy recipes xx

  • ellawoodward

    Hi Anne, yes olive oil is a great alternative! X

  • Stella

    Hi could you pls suggest an alternative to almond butter for this recipe (have nut allergy). Thanks x Also what is a good alternative for coconut oil/milk for other recipes?

  • Galina Agintiene

    Just made these brownies, they are fantastic! I used honey instead of maple syrup and cooked beetroot instead of baked and they turned out beautifully :)

  • ellawoodward

    Hi Stella, you could try using sunflower or pumpkin seed butter. Instead of coconut milk, you could try using oat milk. X

  • shara neiman

    these look delicious. they remind me of the ones at kitchenlovestories. she doesn’t use baking soda or baking powder either. i never realized that you didn’t really need them. thanks for the great recipe.

  • Becky Marsden

    Hi Ella, I absolutely LOVE your recipes…ive had vestibular issues for the last year and have had to really address my diet in order to help myself get better so I absolutely love your blog :-) A question… would it work to use carob instead of Cacao nibs? Im not allowed coco so wondering if carob would still be nice? Thank you :-)

  • Rita

    Hi Ella! I love your website, it’s by far my favourite. I was wondering if you can substitute chilli flakes for chilli powder? Or can you just leave it out? Thanks a lot!

  • ellawoodward

    Hi Rita, the chilli just gives it an extra kick. Chilli powder is fine to use! X

  • ellawoodward

    Hi Becky, yes carob is a great alternative to cacao. So glad you love the recipes! Have a lovely day! X

  • http://norfolkchillifarm.co.uk/ The Norfolk Chilli Farm

    Another gorgeous looking recipe.. I’ll be trying this one next week! Will let you know the results! 😉

  • http://norfolkchillifarm.co.uk The Norfolk Chilli Farm

    I’m going to be trying these next week.. Will let you know how I get on..! 😉

  • Lita

    Is it 3 tablespoons of coconut oil in its solid state into the mixture, or is it to line the tin?

  • ellawoodward

    Hi Lita, it’s 3 tablespoons of solid coconut oil. Have a lovely day! X

  • Mits

    Hello Ella,
    I’m allergic to bananas. I would really like to try these with a substitute. Could you advise on a good substitute for bananas?

  • ellawoodward

    You could try avocados instead as they provide a similar creamy texture. The other flavours should mask the taste of the avocado! Have a lovely day x

  • Bri

    Hi Ella!
    Love your blog.
    I am allergic to coconut… there isn’t a substitute by chance?
    Thanks.

    • ellawoodward

      Hi Bri, sadly there isn’t really a good enough substitute for coconut. Coconut oil is really vital in the recipes in order to bind the mixture together. You could try using a nut oil instead however it may change the consistency of the recipe. Have a lovely day x

  • James Goodhew

    Hi Ella, I made these today, inspired by the sweet potato ones I bought some chia seeds and almond butter to continue the mission towards healthy living (for me and Earth). But, I used dried chilli flakes and they’re quite hot even with half the amount… Also I have a few intolerances I think, soya, lactose, possibly milk, peanut allergy (mild, rash only), possibly coriander, some ingredient in squash drinks, … But nothing I know of in these ingredients. Yet I feel ill after eating. Like immediately after eating just one. It’s going towards my horrendous reaction to Oreos. Any ideas? I’m baffled :(

    • ellawoodward

      Hi James, I’m so sorry but it’s really difficult for me to advise as I am not a nutritionist. I would recommend consulting this with a naturopath or nutritionist for some expert advise. I hope you keep up your healthy journey and continue to enjoy the recipes! X

      • James Goodhew

        Hi Ella, thanks so much for your replies! I was just hoping… Not really expecting an answer. It could well be coconut, I’ve noticed it before but when I have just a little I tend to be fine. Since lots of your recipes have coconut oil I bought loads, and I might have just hit my threshold…

        I’m loving the raw chocolate anyway, just maple syrup, coconut oil, vanilla essence and raw cacao… Beautiful stuff.

        Will definitely keep battling towards healthy eating and finding out what causes my tummy upsets.

        Thanks so much for being a beacon of light along the way 😀

        • http://instagram.com/joannakathleen22 Kata Szerepi

          Dear James! I’m having the same problem, I guess. I’m pretty sure now that it must be coconut oil and nuts! I love them, and really, when I have just a little nothing happens but then aftas and stomach diseases came out in a few days. I’m afraid that I have to take them under control, and it is just not that easy with my lifestyle and diet. I’m going to an allergy test to make assurance doubly. With other oils I never felt like this before. And when I use too much apple cider vinegar or others (sour things), I get the same issues. Hope it helps! Have a nice day!

          • James Goodhew

            Hi Kata,
            Thanks for posting here! I’m glad I’m not alone. I have to say, our immune system goes up and down all the time, and as you say one small quantity is fine. So, I don’t believe an allergy test will actually help you :( Because it’s just a tiny tiny amount they give you. It might throw something up, but just a hint. I once had a hair test, but got a loooong list that was obviously a fairly generic list for people with my characteristics.

            But, please post back if you do find what’s making you sick.

            Question – do you get sick from Oreos?

  • ellawoodward

    Hi Esther, if you keep the ingredients the same and alter the maple syrup it should still work really well. Hope it’s delicious! X

  • ellawoodward

    Hi Dawn, I think it will taste slightly different with cashew butter but I think it could work well too! They’re best kept in an airtight container in the fridge for about 5 days. Hope you love them x

  • ellawoodward

    Hi Dawn, that’s such a shame. I hope they still turn out delicious, good luck with them and have a lovely day x

  • ellawoodward

    Hi, yes the same quantity of brown rice flour would work really well too. Hope they turn out delicious! X

  • ellawoodward

    Hi Ella, I haven’t tried this recipe with a flax egg before but I imagine that it should work well too. Hope you love it x

  • ellawoodward

    Hi Traci, sadly coconut butter doesn’t have the same consistency or flavour as nut butter. If you can’t eat nuts I would recommend using a seed butter such as pumpkin seed or sunflower seed butter. Hope you love the brownies x

  • ellawoodward

    Hi Anthea, these brownies should be store in an airtight container and should last for about 5 days. Hope you love them! X

  • ellawoodward

    Hi Kata, I haven’t tried these brownies with oat flour before but I imagine that they would also work well. You could try replacing the maple syrup with date syrup instead, that would be delicious! Hope they turn out well x

  • ellawoodward

    Hi Beth, it’s really difficult as there aren’t many fruits with the same texture. If you need mashed banana, you could try using apple puree. Perhaps you could try baking a pear or apple too! X

  • Gina

    These were a hit in our household Ella, I adjusted the ingredients to use what I’ve got and they turned out to be lovely! What’s the trick to knowing exactly when they’re done though? It seemed too wet at 20 minutes so I gave them a bit longer but once they’d cooled they seemed overdone, I’d like to be better at timing it next time:D

    • ellawoodward

      Hi Gina, I’m so happy the brownies went down well! I bake mine for about 20 minutes, and they usually set once they’ve cooled down. Hope you continue to enjoy many more of the recipes x

  • Tuba

    If I use date syrup instead of maple syrup how much should I use? I bought Beloved date nectar while ago but I haven’t tired it yet so have no idea how sweet it is compared to maple syrup.

    • ellawoodward

      I use them interchangeably, so I would use the same amount of date syrup as maple syrup x

  • Julie

    Hi Ella,
    I know I’m very late to this brownie party but I am so confused that I had to ask you for advice. I made these brownies today, and they taste great but they’re incredibly dense! They have the consistency of rubber :O What could have gone wrong?

    • ellawoodward

      Hi Julie, so sorry to hear this. They should come out pretty thick and sticky, although I’ve never found them to be dense before. You really need a series food processor for these to make sure that the mixture blends into a really smooth consistency before you bake it! You could try baking them for a little longer too as all ovens vary slightly x

      • Julie

        Thank you for your reply Ella! Maybe it was too big of a beetroot… I’ll definitely try it again as they’re delicious regardless of the texture :) x