These vegan beetroot brownies are rich, fudgy, and completely indulgent—yet secretly packed with nutritious ingredients like beetroot and avocado. Topped with a silky avocado chocolate mousse frosting, they’re a decadent dessert that’s loved by both vegans and non-vegans alike.
Just like my chocolate beetroot cake, these brownies prove that wholesome desserts can be every bit as indulgent as traditional ones.
Why You’ll Love This Recipe
- Super fudgy & rich – thanks to beetroot and melted vegan chocolate.
- Wholesome ingredients – made without butter, eggs, or refined sugar.
- Deceptively delicious – you won’t taste the veggies, just deep chocolatey goodness.
- Easy one-bowl recipe – minimal mess, maximum flavor.
Ingredients You’ll Need
For the Brownies:
- Flour – all-purpose, spelt, or wholemeal.
- Coconut sugar (or granulated cane/brown sugar).
- Cocoa powder – for that intense chocolate flavor.
- Ground flax or chia seeds – act as a binder instead of eggs.
- Baking powder & soda – for just the right lift.
- Beetroot puree – adds moisture, color, and fudginess.
- Vegan dark chocolate – melted into the batter for richness.
- Neutral oil – such as sunflower or canola.
- Plant-based milk – oat, soy, or almond.
- Vanilla extract (optional).
For the Frosting:
- Ripe avocado – creates a creamy mousse-like base.
- Cocoa powder – balances the avocado with deep chocolate flavor.
- Medjool dates – naturally sweet and fudgy.
- Maple syrup – for extra sweetness, to taste.
Why Add Beetroot?
Beetroot might sound unusual in brownies, but it’s the secret to their irresistible texture:
- Extra fudgy – the moisture and fiber from beets give these brownies a melt-in-your-mouth finish.
- Natural color – adds a subtle reddish hue reminiscent of red velvet treats.
- Nutritious – packed with vitamins, antioxidants, and fiber.
Don’t worry—if you use enough chocolate, the beetroot flavor is barely detectable. Most people won’t even guess it’s there!
Step-by-Step Instructions
1. Prep the Pan
Preheat your oven to 350°F (180°C). Line an 8- or 9-inch square pan with parchment paper.
2. Mix the Brownie Batter
In a mixing bowl, whisk together the dry ingredients (flour, sugar, cocoa, flax/chia, baking powder, baking soda, salt).
Add the wet ingredients (beetroot puree, melted chocolate, oil, milk, vanilla) and stir until smooth. The batter should be thick.
3. Bake
Spread the batter evenly into your prepared pan. Bake for 15–20 minutes (shorter for fudgy brownies, longer for cakier ones). The surface should look set, and a skewer inserted should come out with moist crumbs.
Cool completely in the pan—this helps the brownies firm up.
4. Make the Frosting
Blend the avocado, cocoa, dates, and maple syrup in a food processor until smooth. If it’s too thick, add a splash of plant milk. Adjust sweetness and chocolate intensity to taste.
5. Assemble
Spread the avocado frosting evenly over cooled brownies. Slice into squares and serve.
Storage Tips
- Unfrosted brownies: Keep in an airtight container at room temperature for 1–2 days.
- Frosted brownies: Store in the fridge for up to 5 days.
- Freezer-friendly: Freeze for up to 1 month. Thaw before serving.
Final Thoughts
These vegan beetroot brownies are proof that wholesome ingredients can create a dessert that’s rich, fudgy, and downright indulgent. With the creamy avocado frosting on top, each bite is a perfect balance of decadence and nourishment.
Whether you’re vegan or not, this is a chocolate dessert you’ll want to make again and again.