Valentine’s Day Red Velvet Brownie Recipe

Want to create a delectable treat for you and your significant other this Valentine’s Day but want to avoid lots of added sugar and calories? Try this red velvet brownie recipe!

Red Velvet Brownies

These fudgy brownies are made with no artificial ingredients and are packed with antioxidants, vitamins and minerals. Beetroot, high in fiber and low in fat, is added simply for color purposes only; it will not add any flavor or change the consistency. The black beans from this recipe create a fudge-like texture while adding an extra dose of fiber.

Total Time: 40 minutes


  • 2 ¼ cup oats
  • ½ large beetroot, cooked
  • ¼ cup unsweetened cocoa or cacao powder
  • ⅓ cup milk of choice, plus more if needed
  • ¼ cup melted coconut oil or vegetable oil
  • ½ can black beans (about ½ cup), drained and rinsed
  • ½ cup pure maple syrup
  • ½ tsp. Baking powder
  • ¼ tsp. Salt
  • 1 tsp. Pure vanilla extract
  • ½ cup chocolate chips, plus more if desired


  1. Preheat the oven to 375 F.
  2. In a food processor or high-powered blender, blend the oats, cocoa powder, salt and baking powder until they have formed a ‘flour’.
  3. Add in the milk of choice, vanilla extract, oil, and maple syrup, and blend until fully combined.
  4. Add the cooked beetroot and the beans and blend until the mixture has formed a thick batter (the texture of brownie batter – add milk if needed).
  5. Stir in the chocolate chips.
  6. Pour the batter into a small brownie pan (preferably an 8×8 or 9×9 pan) lined with parchment paper. Smooth the top with a spatula and sprinkle more chocolate chips on top, if desired.
  7. Bake for 22-25 minutes or until the top is fully cooked. Let cool for 15 minutes, slice and enjoy!

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Sarah Brunner Registered Dietician at Elite Sports Clubs

Written by Sarah Brunner, RDN, CD; Elite Sports Clubs Registered Dietitian

Sarah is certified in food allergies/intolerances and nutritional counseling, Academy of Nutrition and Dietetics; has a certificate in Dietetics from Mount Mary University; and a BA in Education and Mathematics from the University of Wisconsin – La Crosse.