Description
These Beetroot Brownies with Chocolate Avocado Frosting are a decadent, nutritious twist on a classic treat. Naturally sweetened and full of rich, fudgy flavor, they’re topped with a creamy avocado-based frosting that’s both indulgent and wholesome.
Ingredients
Scale
- 1 2/3 cup all-purpose plain flour (or spelt/wholemeal flour)
- 1 cup coconut sugar (adjust to taste)
- 1/4 cup cocoa or raw cacao powder
- 1 tablespoon ground chia or flax seeds
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
- ~1 cup beetroot puree (about 1 medium beetroot)
- 3/4 cup melted vegan chocolate
- 1/4 cup neutral flavored oil (such as sunflower or canola)
- 3 tablespoons dairy-free milk
- 1 teaspoon vanilla extract (optional)
- 1 medium avocado (for frosting, skin and seed removed)
- 1/4 cup cocoa or raw cacao powder (for frosting)
- 4 medjool dates (pitted)
- 1–4 tablespoons maple syrup (to taste)
Instructions
- Preheat oven to 180°C (350°F). Line an 8 or 9-inch square baking pan with parchment paper.
- In a bowl, mix flour, coconut sugar, cocoa powder, ground chia or flax seeds, baking powder, baking soda, and salt.
- In another bowl, combine beetroot puree, melted vegan chocolate, oil, milk, and vanilla extract.
- Pour wet mixture into dry and gently mix until just combined.
- Transfer batter to prepared pan and smooth the top. Bake for 15–20 minutes. Cool in pan for 10 minutes, then on a wire rack.
- Prepare frosting by blending avocado, cocoa powder, medjool dates, and maple syrup in a food processor until smooth. Add a splash of dairy-free milk if needed.
- Once brownies are completely cool, spread frosting evenly on top.
- Cut into squares or rectangles and serve. Store at room temperature for 1–2 days or in the fridge for up to 5 days.
Notes
- Do not overmix the batter to keep brownies fudgy.
- Add a splash of milk to frosting if it’s too thick.
- Use gloves when handling beetroot to avoid staining hands.
- Brownies can be frozen with or without frosting for up to 1 month.
- Use freshly made beetroot puree for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 11g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: beetroot brownies, chocolate avocado frosting, vegan brownies, healthy brownies, dairy-free dessert, eggless brownies