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Vegan Beetroot Brownies

Fudgy Vegan Beetroot Brownies with Creamy Avocado Frosting

Delicious Vegan Beetroot Brownies that are fudgy, nutritious, and topped with avocado frosting, perfect for guilt-free indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup All-purpose flour (or spelt/wholemeal) substitute with gluten-free flour for a gluten-free option
  • 1/2 cup Coconut sugar can substitute with brown sugar or cane sugar
  • 1/3 cup Cocoa or raw cacao powder use unsweetened for best results
  • 1 tbsp Ground chia or flax seeds acts as an egg replacer; can use unsweetened applesauce
  • 1 tsp Baking powder check for freshness
  • 1/2 tsp Baking soda
  • 1 cup Beetroot puree can substitute with pumpkin or black beans
  • 100 g Melted vegan chocolate or vegan chocolate chips
  • 1/4 cup Neutral flavored oil coconut oil or melted vegan butter works well
  • 1/2 cup Dairy-free milk any plant-based milk is suitable
  • 1 tsp Vanilla extract optional for flavor
For Chocolate Avocado Frosting
  • 1 large Avocado ripe for best flavor
  • 2 tbsp Cocoa or raw cacao powder
  • 5 count Medjool dates pitted
  • 2 tbsp Maple syrup to taste

Equipment

  • Oven
  • Baking pan
  • mixing bowl
  • Spatula
  • Food Processor

Method
 

Step-by-Step Instructions for Vegan Beetroot Brownies
  1. Preheat your oven to 180°C (350°F) and line an 8 or 9-inch square baking pan with baking paper.
  2. In a medium mixing bowl, combine the all-purpose flour, coconut sugar, cocoa powder, ground chia seeds, baking powder, and baking soda. Whisk until no lumps remain.
  3. Add the beetroot puree, melted vegan chocolate, neutral oil, dairy-free milk, and vanilla extract to the dry mixture. Stir until well combined.
  4. Pour the brownie batter into the prepared baking pan, smoothing it out with a spatula. Bake for 15-20 minutes, or until a toothpick comes out with moist crumbs.
  5. Remove the brownies from the oven and allow them to cool in the pan for about 10-15 minutes before transferring to a wire rack.
  6. In a food processor, blend the ripe avocado, cocoa powder, Medjool dates, and maple syrup until smooth. Add dairy-free milk if too thick.
  7. Once the brownies have cooled, spread the chocolate avocado frosting over the top, slice and serve.

Nutrition

Serving: 1brownieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 210mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

For optimal flavor, ensure your beetroot is fresh and finely pureed; store unfrosted brownies in an airtight container for up to 2 days.

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