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Beetroot Brownies with a Chocolate Avocado Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 46 reviews
  • Author: Elina
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

These fudgy and decadent vegan beetroot brownies are a delightful twist on traditional brownies, combining earthy beetroot puree with rich chocolate and a smooth avocado chocolate mousse frosting. Perfectly moist and naturally sweetened, they are loved by both vegans and non-vegans alike, offering a nutritious yet indulgent treat.

Ingredients

Scale

Brownie Dry Ingredients

  • 1 ⅔ cup (210g) all-purpose plain flour, spelt or wholemeal flour
  • 1 cup (160g) coconut sugar
  • ¼ cup (25g) cocoa or raw cacao powder
  • 1 tablespoon (12g) ground chia or flax seeds
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt (optional)

Brownie Wet Ingredients

  • ~1 cup (200g) beetroot puree (about 1 medium beetroot)
  • ¾ cup (165g) melted vegan chocolate
  • ¼ cup (65g) neutral flavored oil
  • 3 tablespoons (45g) dairy-free milk
  • 1 teaspoon vanilla extract (optional)

Chocolate Avocado Frosting

  • 1 medium avocado (skin and seed removed)
  • ¼ cup (25g) cocoa or raw cacao powder
  • 4 medjool dates (pitted)
  • 1–4 tablespoons maple syrup (to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease or line a baking pan for the brownies.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, cocoa powder, ground chia or flax seeds, baking powder, baking soda, and salt until well combined.
  3. Blend Wet Ingredients: In a separate bowl, combine the beetroot puree, melted vegan chocolate, neutral oil, dairy-free milk, and vanilla extract. Mix thoroughly until smooth and evenly blended.
  4. Combine Dry and Wet Mixes: Gradually add the wet ingredient mixture into the dry ingredients. Stir gently until just combined, ensuring there are no over-mixed spots but the batter is uniform.
  5. Pour Batter and Bake: Transfer the batter evenly into the prepared baking pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  6. Cool Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan to set before frosting.
  7. Prepare Frosting: In a blender or food processor, combine the avocado, cocoa powder, pitted medjool dates, and maple syrup. Blend until smooth and creamy, adjusting the sweetness with additional maple syrup if desired.
  8. Frost Brownies: Once the brownies are fully cooled, spread the avocado chocolate mousse frosting evenly over the top.
  9. Serve and Enjoy: Slice the brownies into 16 pieces and serve immediately, or refrigerate to set the frosting firmer before serving.

Notes

  • Beetroot puree adds moisture and natural sweetness, making the brownies fudgy and dense.
  • Using ground chia or flax seeds acts as a vegan egg substitute, binding the batter effectively.
  • Maple syrup in the frosting can be adjusted to taste for desired sweetness.
  • For best texture, ensure brownies are completely cooled before applying frosting.
  • Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Find it online: https://recipes.mbeams.com/beetroot-brownies-with-a-chocolate-avocado-frosting-recipe/