Fudgy Beet Brownies (High-Protein, Fiber-Rich & Gluten-Free)
These fudgy beet brownies are high in protein and fiber with 55g protein per pan. A gluten-free chocolate dessert made with cocoa, pea protein, L-glutamine, and beet puree.

Fudgy Beet Brownies (High-Protein, Fiber-Rich & Gluten-Free)
Bethany Cameron @lilsipper
20 minutes
30 minutes
103
American
Desserts
These Fudgy Beet Brownies are rich, chocolatey, and naturally supportive of digestive health. Made with four simple ingredients, this recipe delivers 55 grams of protein per pan and 20 grams of fiber - while staying gluten-free and nutrient-dense.
Each ingredient plays a functional role, combining fiber, plant protein, and amino acid support into one deeply fudgy brownie.
Why These Brownies Support Digestive Health
This recipe includes four key ingredients traditionally associated with gut support:
🥬 Beets
Beets are naturally high in fiber, which adds bulk to stool and supports regularity. They also contain betaine, a compound that supports digestive function and nutrient absorption.
🍫 Unsweetened Cocoa Powder
Pure cocoa contains fiber and magnesium. Magnesium helps draw water into the intestines, while cocoa’s prebiotic properties support beneficial gut bacteria.
Important: Use unsweetened cocoa only — added sugar and milk can counteract digestive benefits.
🌱 Pea Protein (Digestive Support Protein)
Bethany’s Pantry Digestive Support Protein is made from lectin-removed peas. Many individuals report improved digestion and reduced bloating compared to standard pea proteins.
🧬 L-Glutamine
L-Glutamine is an amino acid studied for its role in gut lining support and digestive health. It is commonly used to support gut integrity and overall digestive balance.
Ingredients
1 cup beet puree (about 3 medium beets)
½ cup red cocoa powder (unsweetened)
½ cup Bethany’s Pantry Cocoa Digestive Support Protein
1 Tbsp Bethany’s Pantry L-Glutamine
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Chocolate chips for topping
Directions
Wash and scrub fresh beets thoroughly. Peel outer skin.
Chop into large chunks and steam until fork tender.
Allow to cool completely.
Blend cooled beets until smooth to create puree.
In a bowl, mix beet puree, cocoa powder, Digestive Support Protein, and L-Glutamine until fully combined.
Line a small baking dish with parchment paper and spread batter evenly.
Top with chocolate chips if using.
Bake at 350°F (175°C) for 30 minutes.
Allow to cool completely before slicing.