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These decadent vegan beetroot brownies with chocolate avocado frosting have become my secret weapon when serving dessert to skeptical non-vegan friends. The earthy sweetness of beetroot creates an incredibly moist texture while the avocado frosting delivers a silky chocolate experience no one can resist.
I first created these brownies when trying to use up an abundance of garden beets last summer. What started as a kitchen experiment has turned into the most requested dessert at family gatherings.
Ingredients
- All purpose plain flour: Provides the perfect structure while spelt or wholemeal flour offers a nuttier alternative with extra nutrition
- Coconut sugar: Gives a deeper caramel note than regular sugar
- Cocoa powder: Creates rich chocolate depth use high quality for best results
- Ground chia seeds: Work as a natural egg replacer ensuring perfect binding
- Baking powder and soda: Provide just enough lift without making them cakey
- Beetroot puree: Delivers moisture and natural sweetness while adding nutrients
- Melted vegan chocolate: Forms the flavor foundation choose a 70% dark variety
- Neutral flavored oil: Keeps the brownies moist for days
- Dairy free milk: Helps create the perfect batter consistency
- Ripe avocado: Creates the creamiest frosting base without any dairy
- Medjool dates: Add natural caramel sweetness to the frosting
Step-by-Step Instructions
- Preparation:
- Preheat your oven to exactly 350°F and line your baking pan with parchment paper leaving overhang on the sides for easy removal later. Take time to properly measure all ingredients before beginning.
- Mix Dry Ingredients:
- Combine flour coconut sugar cocoa powder ground chia seeds baking powder baking soda and salt in a medium bowl. Whisk thoroughly for at least 30 seconds to ensure even distribution of leavening agents and break up any cocoa clumps.
- Blend Wet Ingredients:
- Add beetroot puree melted chocolate oil milk and vanilla to the dry mixture. Fold gently with a spatula until just combined about 15 strokes. The batter will appear thick and somewhat glossy this is perfect for fudgy brownies.
- Bake To Perfection:
- Transfer batter to the prepared pan using a silicone spatula to spread evenly into corners. Smooth the top with the back of a spoon. Bake for exactly 18 minutes for fudgy centers or up to 20 minutes for more set brownies. The surface should be dry to the touch but a toothpick should show moist crumbs.
- Create Frosting:
- Wait until brownies have completely cooled before making the frosting. Combine avocado cocoa powder pitted dates and maple syrup in a food processor. Process for 2 to 3 minutes scraping down sides occasionally until absolutely smooth and no green flecks remain.
- Frost And Serve:
- Spread frosting in an even layer across cooled brownies using an offset spatula. Refrigerate for 30 minutes to set the frosting before cutting into squares with a sharp knife wiped clean between cuts.
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The beetroot is truly the magic ingredient here. I discovered its power in baked goods during a trip to Australia where they commonly use beetroot in desserts. The vegetable adds incredible moisture without any detectable earthy flavor once combined with chocolate.
Storage Solutions
These brownies maintain their perfect texture when stored properly. The unfrosted version can stay at room temperature in an airtight container for up to two days without drying out. Once frosted they must be refrigerated and will last for a full five days. The cool temperature actually enhances the fudgy texture making them perfect for meal prep. For longer storage freeze individual squares wrapped in parchment paper then stored in freezer bags. They thaw beautifully in just 30 minutes at room temperature or can be enjoyed slightly frozen for a more dense fudge like experience.
Ingredient Substitutions
The beauty of this recipe lies in its flexibility. If coconut sugar isn't available brown sugar works equally well though it produces a slightly sweeter result. For the flour any one to one gluten free blend can replace the all purpose flour with minimal texture changes. The beetroot can be substituted with sweet potato puree or pumpkin puree during seasonal transitions though each brings its own subtle flavor influence. If avocados aren't perfectly ripe you can use soaked cashews blended with a bit more liquid as an alternative frosting base.
Serving Suggestions
These brownies shine when served slightly chilled with contrasting accompaniments. Pair with fresh berries to balance the richness or add a sprinkle of flaky sea salt on top to enhance the chocolate depth. For special occasions warm individual squares gently and serve with coconut whipped cream or a scoop of vanilla dairy free ice cream. They also make excellent dessert platters when cut into smaller bite sized pieces and arranged with fresh mint leaves and citrus segments. The variety of textures and flavors creates a memorable ending to any meal.
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These brownies are the ultimate vegan indulgence that even non-vegans will adore. Perfect for showcasing the magic of plant-based baking!
Frequently Asked Questions
- → Can I use a different sweetener instead of coconut sugar?
Yes, you can substitute coconut sugar with brown sugar, white sugar, or even a sugar substitute like stevia. However, this may slightly alter the flavor and texture.
- → How can I make beetroot puree?
To make beetroot puree, boil or roast a medium beetroot until soft. Allow it to cool, peel off the skin, and blend it in a food processor or blender until smooth.
- → Can I skip the avocado frosting?
The brownies taste delicious even without the frosting, but the avocado chocolate frosting adds an extra layer of richness and creaminess that's worth the effort.
- → How do I store these brownies?
Unfrosted brownies can be stored at room temperature for 1-2 days in an airtight container. Frosted brownies should be kept in the fridge for up to 5 days or frozen for up to a month.
- → Can I replace the flax or chia seeds in this recipe?
You can replace the ground flax or chia seeds with an equivalent amount of eggs, if you are not following a vegan diet. Otherwise, they are key for binding in this vegan recipe.