Fudgy, rich, and secretly nourishing — these Vegan Beetroot Brownies with Chocolate Avocado Frosting are the kind of treat that satisfies your chocolate cravings and sneaks in some unexpected goodness. Made with earthy beetroot, ripe avocado, and rich cocoa, they’re the perfect blend of indulgence and wholesome ingredients. Whether you follow a plant-based lifestyle or are just looking for a unique twist on classic brownies, this recipe is sure to impress.
Why You’ll Love These Brownies
- Fudgy and moist: Thanks to beetroot, these brownies are incredibly rich and dense in texture — never dry or cakey.
- Nutrient-packed: You’re sneaking in vegetables like beetroot and avocado, both high in fiber, vitamins, and antioxidants.
- Refined sugar-free option: Sweeten naturally with maple syrup or dates if you prefer.
- Gluten-free adaptable: Easily swap in a gluten-free flour blend.
- No weird aftertaste: The earthy beetroot and avocado flavors are perfectly masked by dark chocolate and cocoa powder.
- Eye-catching color: Beetroot gives the brownies a beautiful reddish hue, adding a natural “red velvet” effect.
Ingredients
For the Beetroot Brownies:
- 1 ½ cups (about 250g) cooked beetroot, puréed
- ½ cup (120ml) plant-based milk (such as almond, soy, or oat)
- ½ cup (100g) coconut sugar or brown sugar
- ¼ cup (60ml) melted coconut oil or neutral oil
- 1 tsp vanilla extract
- 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
- ¾ cup (90g) all-purpose flour or gluten-free flour blend
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 100g (about 3.5 oz) vegan dark chocolate, melted
For the Chocolate Avocado Frosting:
- 1 ripe avocado
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup (60ml) maple syrup (or to taste)
- 2 medjool dates, pitted and soaked (optional, for extra sweetness)
- 1–2 tbsp plant-based milk (to thin, if needed)
- ½ tsp vanilla extract
- Pinch of salt
Instructions
Make the Brownies:
- Preheat oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper.
- Prepare the flax egg by mixing 1 tbsp ground flaxseed with 2.5 tbsp water. Let it sit for 5–10 minutes until thickened.
- Blend the cooked beetroot in a food processor or blender until smooth. Measure out 1½ cups of purée.
- In a large bowl, whisk together the beetroot purée, plant-based milk, coconut sugar, melted oil, vanilla extract, and the flax egg.
- Melt the vegan chocolate over a double boiler or in the microwave in 30-second bursts. Stir into the beet mixture.
- Sift in the dry ingredients: flour, cocoa powder, baking soda, and salt. Stir everything together until just combined. Don’t overmix.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Let brownies cool completely in the pan before frosting.
Make the Chocolate Avocado Frosting:
- Scoop the avocado into a food processor along with cocoa powder, maple syrup, dates (if using), vanilla extract, salt, and 1 tbsp of plant-based milk.
- Blend until smooth and creamy. Scrape down the sides as needed. Add more plant milk a teaspoon at a time if the texture is too thick.
- Taste and adjust: Add more maple syrup or dates for sweetness, or more cocoa for richness.
- Spread the frosting over the cooled brownies using a spatula or piping bag.
- Chill the brownies in the fridge for 30 minutes for cleaner slices and firmer frosting.
Serving & Storage
- Serve chilled or at room temperature. Dust with extra cocoa powder, top with berries, or drizzle melted chocolate for extra flair.
- Store frosted brownies in an airtight container in the fridge for up to 5 days.
- Freeze individual slices (wrapped well) for up to 1 month. Thaw in the fridge before serving.
Tips for the Best Vegan Beetroot Brownies
- Use ripe avocado with no brown spots for the best-tasting frosting.
- Puree beetroot very smoothly to avoid any gritty or chunky texture.
- Don’t overbake — slightly underbaking ensures maximum fudginess.
- Use strong dark chocolate to completely mask any beetroot or avocado flavor.
- Let cool completely before slicing — they firm up as they cool.
Final Thoughts
These Vegan Beetroot Brownies with Chocolate Avocado Frosting are proof that dessert can be both indulgent and nourishing. They’re perfect for parties, meal prep, lunchbox treats, or whenever that chocolate craving hits. The combination of fudgy beetroot brownie and creamy avocado chocolate frosting is a match made in plant-based heaven.