Hidden Veggie Brownies

I never gave vegetables much thought beyond which ones I’d be planting in the garden, serving with dinner or tossing into a big fresh salad. Then I became the mom of a 5-year-old who won’t touch vegetables. As a dietitian, I know how important nutrient-dense veggie dishes are for vitamins, minerals, antioxidants and fiber. As a mom, I also know that sometimes kids simply refuse certain foods, despite your best efforts.

For me, the solution meant getting creative and making sure whatever I cooked up involved chocolate. The result? These hidden veggie brownies, made with cooked beets and carrots, plus raw zucchini blended right into the batter. The veggies puree so smoothly you’d never know they’re there, and you can’t taste them through the rich chocolate flavor.

While the veggies add natural pigment to the batter, the brownies come out of the oven looking like classic brownies with fudgy tops and cakey bottoms. The ultimate test, of course, was whether my kiddo would eat them. To my surprise, he devoured them! While a brownie is still a treat, this version is perfect for a picky eater’s lunchbox or anyone looking for a more nourishing take on dessert.

Ingredients for Hidden Veggie Brownies

• Flour: This recipe calls for all-purpose flour, but you can swap in a gluten-free 1:1 blend for gluten-free brownies if needed.
• Baking soda: Ensure your baking soda is fresh for a proper rise. It is essential for baking brownies with a light, tender crumb.
• Sugar: Regular granulated sugar sweetens the brownies and contributes to their moist, fudgy texture. You can swap in brown sugar for a slightly chewier brownie with caramel notes.
• Oil: A neutral-flavored oil, such as canola or vegetable oil, is perfect for brownie recipes. It adds richness and helps keep the brownies tender without changing the taste.
• Egg: This recipe calls for a single egg to help bind the batter and give the brownies structure. For an egg-free version, replace the regular egg with a flax egg.
• Vanilla: Pure vanilla extract enhances the chocolate flavor and adds a subtle warmth, creating a well-balanced brownie.
• Baking cocoa: Veggies may be the secret ingredient, but cocoa powder is what gives these brownies their rich chocolate flavor and deep brown color. Regular unsweetened baking cocoa works perfectly, or you can use Dutch-process cocoa for a slightly milder taste and darker hue—perfect for masking pigment from the vegetables.
• Vegetables: Hidden veggies are the secret to these sneaky, better-for-you brownies! Carrots, beets and zucchini add moisture, natural sweetness and extra nutrition without affecting the chocolate flavor. For the smoothest, tastiest results, be sure to steam or boil the carrots and beets until tender before blending them into the batter. There’s no need to precook the zucchini—it’s naturally high in water and blends easily.
• Mini chocolate chips: Folding chocolate chips into the batter creates little pockets of melty chocolate for extra indulgence. Semisweet chips offer a nice balance of sweetness and chocolate, but you can substitute dark or milk chocolate chips, depending on your preference.

Directions

Step 1: Steam the veggies

In a large saucepan, place a steamer basket over 1 inch of water. Place carrots and beets in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender or 10-15 minutes. Cool completely.

Step 2: Prep the baking pan

Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment, letting the paper extend a few inches over two opposite sides. Set aside.

Editor’s Tip: The parchment flaps will make lifting the brownies out a breeze. For extra insurance against sticking, lightly grease the parchment as well.

Step 3: Whisk the dry ingredients

In a large bowl, whisk together the flour, baking soda and salt until evenly combined. Set aside.

Step 4: Blend the wet ingredients

In a blender, combine the sugar, oil, egg, vanilla, baking cocoa, beets, carrots and zucchini. Blend on high until the mixture is completely smooth, stopping to scrape down the sides if needed.

Editor’s Tip: The batter will be ruby-hued after blending in the beets, but don’t worry—it’ll turn more chocolaty brown in the oven!

Step 5: Combine wet and dry ingredients

Pour the blended mixture into the dry ingredients and stir until just combined. Fold in 1/2 cup mini chocolate chips.

Editor’s Tip: Overmixing can make brownies dense. Stop stirring once you no longer see any dry pockets.

Spread the batter evenly into the prepared pan and sprinkle the top with the remaining 1 tablespoon chocolate chips.

Step 6: Bake, cool and slice

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies in the pan for 10 minutes, then use the parchment overhang to transfer them to a wire rack to cool completely. Cut into 16 squares.

Recipe Variations

• Add a little spice: Stir a pinch of ground cinnamon into the dry ingredients for a subtle, cozy warmth that pairs nicely with chocolate. Or, kick things up a notch with chili powder or cayenne for a grown-up, sweet-and-spicy twist.
• Try other mix-ins: Fold in 1/2 cup chopped nuts for added crunch, or toss in a handful of dried fruit, such as raisins or cranberries, for a sweet and chewy texture. You could also sprinkle the brownies with colorful sprinkles or M&M’s instead of chocolate chips before baking.
• Go gluten-free: Substitute the all-purpose flour with a gluten-free baking blend to make brownies free of wheat and gluten. For the best results, choose a mix labeled “cup-for-cup” or “1:1,” which is designed to replace regular flour in the same amount without changing the texture of your brownies.
• Make egg-free brownies: Replace the egg with a flax egg, made by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Let the mixture sit at room temperature for about five minutes to thicken before adding it to the batter.

How to Store Hidden Veggie Brownies

Once the brownies have completely cooled, slice them and store them in an airtight container at room temperature. If you’re stacking them, place a piece of parchment or waxed paper between the layers to prevent them from sticking together. They’ll stay fudgy and fresh for up to four days.

You can also refrigerate them for up to one week, but chilled brownies will be slightly firmer. The hidden veggies help keep them moist, but they can start to dry out over time.

Can you freeze hidden veggie brownies?

Yes! You can freeze brownies for longer storage. After cooling, wrap individual squares tightly in storage wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to three months. When a chocolate craving hits, you can pull out just one or two and let them thaw at room temperature or warm them gently in the microwave for a soft, fudgy treat.

Hidden Veggie Brownie Tips

Should you cook the vegetables before adding them to the batter?

Yes! Cooking the vegetables first is essential for creating a smooth lump-free batter and keeping the brownies’ veggie content under wraps. To prep the vegetables, scrub the beets and carrots clean with a vegetable brush, then steam or boil them until tender.​

Once cooked, peel the beets (the skin comes off easily after steaming) and roughly chop the vegetables into small pieces. Be sure to let them cool completely before blending the veggies with the other wet ingredients to prevent scrambling the egg.

Can you add other veggies to these brownies?

Absolutely! You can experiment with swapping in different vegetables, but keep in mind that this recipe has been tested with only beets, carrots and zucchini, so results may vary.

For the best results, stick to the same amounts, cook any root vegetables first and choose similar-textured veggies. You could try yellow squash in place of zucchini or cooked sweet potato or butternut squash instead of carrots.

Can you make these hidden veggie brownies gluten-free?

Yes! You can easily make these brownies gluten-free by substituting a 1:1 or cup-for-cup gluten-free flour blend for the all-purpose flour. The blends are designed to replace regular flour in equal amounts without altering the texture, so your brownies stay fudgy, tender and safe to eat for those who can’t eat gluten.