If you’ve been craving a dessert that’s both indulgently fudgy and sneakily nutritious, you absolutely must try this Beetroot Brownies with a Chocolate Avocado Frosting Recipe. These brownies bring together the rich earthiness of beetroot with deep, luscious chocolate, all wrapped up in a creamy avocado frosting that’s surprisingly light and velvety. Whether you’re a vegan veteran or simply looking to wow friends with a healthier twist on classic brownies, this recipe promises a moist, decadent treat that everyone will adore.

Ingredients You’ll Need

This recipe keeps things delightfully simple yet purposeful, using a handful of wholesome ingredients that create an incredible balance of flavor and texture. Each component plays a crucial role—from the beetroot that adds natural sweetness and moisture to the cacao powder that delivers a robust chocolate hit.

All-purpose plain flour (1 ⅔ cup / 210g): Acts as the sturdy base to provide structure and a light crumb to the brownies.
Coconut sugar (1 cup / 160g): Provides natural sweetness with a subtle caramel undertone, enhancing the rich chocolate flavor.
Cocoa or raw cacao powder (¼ cup / 25g): Brings that deeply intense chocolate essence critical to brownie perfection.
Ground chia or flax seeds (1 tablespoon / 12g): A fantastic vegan binder alternative to eggs, helping the brownies stay moist and hold together.
Baking powder (¼ teaspoon): Adds slight lift for a tender bite without drying out the brownies.
Baking soda (¼ teaspoon): Works to balance acidity and create the perfect texture.
Pinch of salt (optional): Enhances and balances the sweetness, making the chocolate flavor pop.
Beetroot puree (~1 cup / 200g): The star ingredient that packs moisture, natural sweetness, and a beautiful deep pink hue.
Melted vegan chocolate (¾ cup / 165g): Ensures rich, fudgy decadence with dairy-free goodness.
Neutral flavored oil (¼ cup / 65g): Keeps the brownies satisfyingly moist without overpowering other flavors.
Dairy-free milk (3 tablespoons / 45g): A splash that helps the batter come together smoothly.
Vanilla extract (1 teaspoon, optional): Adds warmth and rounds out the chocolate’s depth.
For the chocolate avocado frosting:
Medium avocado (1): Creates a luxuriously creamy frosting that’s super healthy and dairy-free.
Cocoa or raw cacao powder (¼ cup / 25g): Intensifies the chocolate flavor in the frosting for richness.
Medjool dates (4, pitted): Give natural sweetness and a smooth texture to the frosting.
Maple syrup (1-4 tablespoons): Adjusts frosting sweetness to taste, adding a touch of natural complexity.

How to Make Beetroot Brownies with a Chocolate Avocado Frosting Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, coconut sugar, cocoa powder, ground chia or flax seeds, baking powder, baking soda, and a pinch of salt in a large bowl. Mixing these well ensures each bite delivers an even distribution of flavor and a consistent texture throughout your brownies.

Step 2: Make the Beetroot Puree

Boil or roast a medium beetroot until tender, then blend it into a smooth puree. This vibrant puree is the secret to adding moisture and natural sweetness while keeping the brownies dense and fudgy—not to mention the gorgeous color it imparts. Using fresh beetroot really makes a difference in flavor.

Step 3: Mix the Wet Ingredients

Combine the melted vegan chocolate, neutral oil, dairy-free milk, and vanilla extract (if using) in a separate bowl. This mix will bring the luscious chocolate flavor and help keep the batter silky and moist when folded into the dry ingredients.

Step 4: Combine Wet and Dry Ingredients

Gently fold the beetroot puree into the wet ingredients, then add the wet mixture into the dry ingredients. Stir just until combined — be careful not to overmix, as you want your brownies to be rich and tender with a soft crumb.

Step 5: Bake the Brownies

Pour the batter into a lined or greased 9×13 inch baking dish, smoothing the surface. Bake in a preheated oven at 175°C (350°F) for 18-20 minutes. Test doneness with a toothpick—if it comes out with just a few moist crumbs, your brownies are perfectly fudgy and ready to come out.

Step 6: Prepare the Chocolate Avocado Frosting

While the brownies cool completely, whip up the frosting by blending ripe avocado, cocoa powder, pitted medjool dates, and maple syrup until creamy and smooth. This frosting is a gorgeous, healthy alternative to traditional buttercream that tastes indulgent but leaves you feeling light and satisfied.

Step 7: Frost and Chill

Spread the chocolate avocado frosting evenly over the cooled brownies. Let them chill in the fridge for at least 30 minutes to set the frosting and allow flavors to meld beautifully.

How to Serve Beetroot Brownies with a Chocolate Avocado Frosting Recipe

Garnishes

Sprinkle your brownies with a dusting of cocoa powder, chopped toasted nuts like walnuts or pecans for added crunch, or even a few fresh raspberries on top for that touch of tartness. These simple garnishes elevate not just the look but also add delightful flavor contrasts.

Side Dishes

Serve your brownies alongside a scoop of vanilla vegan ice cream or a dollop of coconut cream. A fresh berry compote or sliced strawberries also pairs wonderfully, adding vibrant color and refreshing balance to the rich chocolate and beet flavors.

Creative Ways to Present

Cut the brownies into small squares or fun shapes using cookie cutters, and layer them with frosting in a dessert jar parfait for an attractive presentation. You can also serve individual brownie bites skewered with fresh fruit or mint leaves for an impressive party platter.

Make Ahead and Storage

Storing Leftovers

Store any leftover beetroot brownies in an airtight container in the refrigerator for up to 5 days. Keeping them cold preserves the freshness of the avocado frosting and maintains the fudgy texture of the brownie base.

Freezing

You can freeze unfrosted brownies in an airtight container for up to 3 months. When ready to enjoy, thaw them overnight in the fridge, then frost with the chocolate avocado frosting just before serving to keep that frosting creamy and luscious.

Reheating

If you prefer your brownies warm, gently reheat a slice in the microwave for about 15-20 seconds. Be mindful not to overheat to avoid melting the frosting too much. Alternatively, enjoy them chilled for that rich, velvety experience.

FAQs

Can I use canned beetroot instead of fresh?

Yes, you can substitute fresh beetroot puree with canned beetroot, but fresh puree tends to taste brighter and adds better natural sweetness. If using canned, drain thoroughly and blend well to avoid excess moisture in your batter.

Is this recipe gluten-free?

The original recipe uses all-purpose flour, but you can swap in gluten-free flour blends that measure like wheat flour to make this recipe gluten-free. Keep an eye on the texture and adjust liquid if needed.

Can I substitute avocado in the frosting with something else?

Avocado creates that creamy texture with healthy fats, but if you’re not a fan, try using silken tofu or cashew cream for a similar smooth, dairy-free frosting. The flavor profile will be slightly different but still delicious.

How do I make sure the brownies are fudgy, not cakey?

Don’t overmix the batter and avoid baking too long. Remove the brownies when a toothpick comes out with moist crumbs. Using beetroot puree and melted chocolate also helps keep the brownies dense and fudgy.

Can I make these beetroot brownies nut-free?

Absolutely! This recipe is naturally nut-free unless you choose to add nuts as a garnish. Just confirm your vegan chocolate and other ingredients are processed in nut-free facilities if allergies are a concern.

Final Thoughts

These Beetroot Brownies with a Chocolate Avocado Frosting Recipe are truly a revelation—comfortingly rich yet thoughtfully nourishing. They showcase how simple plant-based ingredients can come together to create something irresistibly delicious and satisfying for all kinds of eaters. I encourage you to whip up a batch and watch these colorful, decadent brownies become an instant favorite in your kitchen and beyond!

Beetroot Brownies with a Chocolate Avocado Frosting Recipe