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Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting

Rich, moist vegan brownies made with beetroot and topped with creamy chocolate avocado frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Brownies
  • 1 cup beetroot puree smooth
  • 0.75 cup coconut sugar
  • 0.5 cup plant milk
  • 0.33 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup dairy-free chocolate chips
Frosting
  • 1 avocado ripe
  • 0.25 cup cocoa powder
  • 0.25 cup maple syrup
  • 2 tbsp dark chocolate melted
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Blender or food processor

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.
  2. Blend beetroot until completely smooth.
  3. Whisk puree, sugar, plant milk, coconut oil, and vanilla.
  4. In another bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
  5. Fold dry mixture into wet mixture until just combined.
  6. Stir in chocolate chips.
  7. Spread batter into pan and bake 30 minutes.
  8. Cool completely before frosting.
  9. Blend frosting ingredients until smooth.
  10. Spread frosting over brownies, slice, and serve.

Notes

For best texture, chill brownies 30 minutes before slicing.