Low Sugar Coconut Brownies

Low sugar coconut brownies with coconut milk ganache

Until a few years ago I had never even thought of adding vegetables to baked goods, then one day I tried a vanilla cupcake recipe that included grated zucchini and I realized how great it was: vegetables help to reduce sugar and fat content in many baked goods while maintaining the texture. For those of you out there who hate beets don’t worry I do too and you can not absolutely taste them in this recipe, they are only there for texture purposes. As the title suggests, these brownies contain less sugar than most recipes and they are also gluten free, which allows me to call them healthy (ish) brownies. These are not some of those fudgy brownies you eat a square of and you are full for the rest of the day, instead, they are very light and moist and I could finish off the whole batch by myself in a couple of days (I suggest doubling the recipe if you are brownie addicted like me), the secret is using the best chocolate you can find. They are fantastic on their own but I can tell you-you are missing on something if you skip the coconut milk ganache, it just makes everything more creamy and silky.

Low sugar coconut brownies with coconut milk ganacheLow sugar coconut brownies with coconut milk ganache

Low sugar coconut brownies


  • 3.5 oz. cooked beets
  • 3.5 oz. best quality dark chocolate (minimum 70%)
  • 5 tbsp. coconut sugar
  • 2 tbsp. honey
  • 2 eggs (at room temperature)
  • 2 tbsp. shredded coconut
  • 2 tbsp. corn starch
  • 2 tbsp. cocoa powder
  • ½ tsp baking powder
  • 1 pinch flaky salt
  • A handful of pecans, roughly chopped (optional)


  1. Preheat the oven to 350 F
  2. Grease a  7×7 square brownie tin
  3. In a small bowl combine the coconut, cocoa, cornstarch, salt and baking powder. Set aside
  4. Blend the beets with an immersion blender (or a normal blender) then warm the puree in the microwave for 1 and a half minute
  5. Add the chopped chocolate and stir. Set aside to let the chocolate melt completely
  6. In the bowl of stand mixer, whip the eggs and coconut sugar for 2 minutes
  7. Add the honey to the chocolate/beets mixture and blend until smooth
  8. Add the mixture to the eggs and stir to combine
  9. Add the dry ingredients, stir until smooth
  10. Pour the batter into the prepared brownie tin
  11. Bake for 15-20 minutes or until a toothpick inserted in the centre comes out clean
  12. Let the brownies cool down completely before frosting

Coconut milk ganache


  • 1.8 oz. good quality dark chocolate (minimum 70%) finely chopped
  • 3 tbsp coconut milk
  • Coconut flakes for decoration


  1. Place the chocolate in a small bowl
  2. Heat the coconut milk in the microwave until very hot
  3. Pour half of the milk over the chocolate, stir with a spatula
  4. Add the other half of the milk and stir until smooth (blend the mixture if the chocolate is not completely melted)
  5. Spread the ganache over the cooled brownies and sprinkle the coconut flakes


What are your favourite dessert  recipes that include healthier ingredients? For more recipes with a twist see Apple Cinnamon Muffins,  Buckwheat, Cherry Granola Bars, or Michelle’s Gluten Free Chocolate Cake.

Avatar About Margherita Tonolini

Hi I'm Margherita, I'm a baker and a food science student! My favourite things in life include: dark chocolate, flaky salt, pistachios and rainy afternoons spent baking in a cosy kitchen! I share delicious healthy recipes on my blog edible imagination!

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