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Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting

Moist, fudgy brownies made with beetroot puree and topped with creamy chocolate avocado frosting – entirely vegan and nutritious.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 2 medium beetroots cooked and pureed (or 1 cup store-bought)
  • 1 cup all-purpose flour or gluten-free blend
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup coconut sugar or brown sugar
  • 0.33 cup coconut oil melted
  • 0.25 cup plant-based milk
  • 1 tsp vanilla extract
  • 0.5 cup vegan chocolate chips optional
Chocolate Avocado Frosting
  • 2 ripe avocados pitted and scooped
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup maple syrup or agave nectar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2-3 tbsp plant-based milk to thin if needed

Equipment

  • Blender or food processor
  • Mixing bowls
  • 8x8-inch baking pan
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. Prepare beetroot puree: Boil or roast beets until tender, then blend until smooth. Measure 1 cup.
  3. Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
  4. Mix beet puree, sugar, oil, milk, and vanilla in another bowl.
  5. Combine wet and dry ingredients; fold in chocolate chips if using.
  6. Spread batter in pan and bake 25-30 minutes until toothpick has moist crumbs.
  7. Cool completely. Blend frosting ingredients until creamy.
  8. Frost brownies, chill 30 minutes, then slice and serve.

Notes

For best results, use ripe avocados for creamy frosting. Store in fridge for up to 5 days.