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Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting

Rich vegan chocolate brownies made with beetroot for moisture and topped with creamy chocolate avocado frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Brownies
  • 1 cup cooked beetroot pureed
  • 0.75 cup maple syrup
  • 0.5 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup dairy-free chocolate chips
  • 0.25 cup plant-based milk
Chocolate Avocado Frosting
  • 1 ripe avocado
  • 0.25 cup cocoa powder
  • 0.25 cup maple syrup
  • 1 tsp vanilla extract
  • 2-3 tbsp plant-based milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking pan with parchment.
  2. Blend cooked beetroot until smooth.
  3. Mix beetroot puree, maple syrup, coconut oil, vanilla, and plant milk.
  4. Whisk flour, cocoa powder, baking powder, and salt.
  5. Combine wet and dry ingredients and fold in chocolate chips.
  6. Bake for 25–30 minutes until set.
  7. Blend avocado, cocoa powder, maple syrup, vanilla, and milk for frosting.
  8. Spread frosting on cooled brownies and slice to serve.

Notes

Use roasted or steamed beetroot for the best flavor and texture.