Beetroot Brownies with a Chocolate Avocado Frosting (Print Version)
# Ingredients:
→ Brownie Dry Ingredients
01 -
1 ⅔ cup (210g) all-purpose plain flour, spelt or wholemeal flour
02 -
1 cup (160g) coconut sugar
03 -
¼ cup (25g) cocoa or raw cacao powder
04 -
1 tablespoon (12g) ground chia or flax seeds
05 -
¼ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
Pinch of salt
→ Brownie Wet Ingredients
08 -
~1 cup (200g) beetroot puree, about 1 medium beetroot
09 -
¾ cup (165g) melted vegan chocolate
10 -
¼ cup (65g) neutral flavored oil
11 -
3 tablespoons (45g) dairy-free milk
12 -
1 teaspoon vanilla extract
→ Chocolate Avocado Frosting
13 -
1 medium avocado, skin and seed removed
14 -
¼ cup (25g) cocoa or raw cacao powder
15 -
4 medjool dates, pitted
16 -
1-4 tablespoons maple syrup, to taste
# Instructions:
01 -
Preheat the oven to 180°C (350°F). Line an 8-inch or 9-inch (20 or 23 cm) square baking pan with baking paper.
02 -
In a medium bowl, mix all the dry ingredients until no lumps remain. Add the wet ingredients to the bowl and stir until combined. The batter will be thick.
03 -
Pour or scoop the brownie batter into the prepared pan. Use a spoon or spatula to smooth the surface evenly.
04 -
Bake the brownies for 15-20 minutes. For a fudgier texture, bake for less time; for a firmer texture, bake longer. The surface should be dry to the touch, and if inserting a skewer, it should come out with crumbs.
05 -
Allow the brownies to cool in the pan. They will set further as they cool.
06 -
Add all frosting ingredients to a food processor and blend until smooth. Adjust the sweetness or cocoa powder to taste, if desired.
07 -
When brownies are completely cool, spread the avocado chocolate frosting over them. Use a sharp knife to cut into portions.
08 -
Unfrosted brownies can be kept in an airtight container at room temperature for 1-2 days. Frosted brownies should be stored in the fridge for up to 5 days or frozen for 1 month.
# Notes:
01 -
Use high-quality cocoa powder for a richer chocolate flavor.
02 -
The brownies will firm up as they cool, so don’t overbake.