Red Velvet Brownies

Recipe for red velvet browniesIt’s about time that I came up with a recipe for Red Velvet Brownies! These sweet squares are colored with beets, rather than harmful Red No. 40, so while the color isn’t quite as intense as when artificial colors are used you’ll rest easy knowing that your gorgeous treats are as wholesome as they are delicious.

I find that these brownies are best when slightly underdone, so the middles are a tad bit creamy. The icing is totally optional, I was going for a Red, White and Blue look for 4th of July 🙂

For my fellow brownie lovers, here are a few of my can’t-miss brownie recipes:

Red Velvet Brownies
A Recipe by Diana Keuilian
5.0 from 1 reviews

Prep time
Cook time
Total time
Serves 16

  • 3 Tablespoons coconut oil, melted
  • ⅓ cup boiled beets, chopped
  • 2 Tablespoons beet juice
  • ½ teaspoon apple cider vinegar
  • ¼ cup coconut milk, canned, full fat
  • 1 teaspoon vanilla extract
  • 1⅓ cups coconut palm sugar
  • ⅔ cup blanched almond flour
  • ¼ cup arrowroot starch
  • 2 Tablespoons unsweetened cocoa powder
  • ¼ teaspoon sea salt
  • 2 eggs, beaten
For the White Icing
  • ½ cup palm shortening
  • ¼ cup raw honey
  • ⅛ teaspoon sea salt
  • ¼ teaspoon almond extract
  • 1 Tablespoon coconut oil, melted

  1. Preheat the oven to 325 degrees F. Line the bottom of an 8×8 brownie pan with parchment paper and lightly grease with coconut oil.
  2. In a food processor, or high speed blender, combine the coconut oil, beets, beet juice, apple cider vinegar, coconut milk and vanilla extract. Blend until smooth.
  3. In a large bowl combine the coconut palm sugar, blanched almond flour, arrowroot starch, cocoa powder and sea salt. Mix until fully combined. Create a well in the center of the dry ingredients and pour the purified beet mixture in the middle. Mix until the wet and dry ingredients are fully combined. Add the beaten eggs and mix well.
  4. Pour the batter into the prepared baking pan. Bake for 20-25 minutes, until baked through. Cool and then chill before applying the icing.
For the White Icing
  1. Using an electric mixer with a whisk attachment, cream the shortening with the honey. Add the salt and almond extract. Scrape the sides down and mix until fully combined. Slowly pour the melted coconut oil in as you whisk until smooth.
  2. Transfer the icing to a piping bag and apply to the brownies in a zigzag pattern. Enjoy!

Calories: 238     Fat: 14 g     Carbohydrates: 28 g     Sugar: 14 g     Sodium: 113 mg     Fiber: 0 g     Protein: 2 g    

Recipe for red velvet brownies with beets


  • Elaine Jukam July 6, 2015 at 9:55 pm

    Diana, do you accept recipes from your subscribers to “hack” into a healthier version? I have a wonderful Fresh Apple Cake recipe that is out of this world. The only problem is that is calls for 3/4 cup margarine, 1-1/2 cups sugar, and 2-1/4 cups flour. And the topping calls for 3/4 cup brown sugar! I’m confident you can substitute healthier ingredients. Are you up to the challenge? I’d be delighted to email you the full recipe. Elaine

    • Diana July 8, 2015 at 8:30 pm

      Hi Elaine- If you could send the recipe over I will see what I can do! Happy Cooking!

  • isabella July 7, 2015 at 7:58 pm

    Amazing! This was a total hit with my friends and family over the 4th of July weekend. Thank you so much!

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