These vegan beetroot brownies are rich, fudgy, and irresistibly decadent — topped with a silky smooth chocolate avocado mousse frosting. They’re the kind of dessert that surprises everyone: yes, they’re made with beetroot and avocado… and yes, even non-vegans absolutely love them.
If you enjoyed chocolate beetroot cake or healthier brownie alternatives like sweet potato or black bean brownies, this recipe will quickly become a favorite.
Why You’ll Love These Brownies
Despite their wholesome ingredients, these brownies are:
- Ultra rich and fudgy
- Deeply chocolatey
- Moist and dense
- Completely dairy-free and egg-free
- Made without refined sugar
They prove that plant-based desserts can be just as indulgent as traditional ones.
Key Ingredients
For the Brownies
Dry Ingredients
- 1⅔ cups (210 g) all-purpose, spelt, or wholemeal flour
- 1 cup (160 g) coconut sugar (or brown/cane sugar)
- ¼ cup (25 g) cocoa powder
- 1 tbsp (12 g) ground flax or chia seeds
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt (optional)
Wet Ingredients
- 1 cup (200 g) beetroot purée (about 1 medium beetroot)
- ¾ cup (165 g) melted vegan dark chocolate
- ¼ cup (65 g) neutral oil
- 3 tbsp (45 g) plant-based milk
- 1 tsp vanilla extract (optional)
Why Add Beetroot to Brownies?
Beetroot isn’t just nutritious — it also improves texture beautifully.
- Its natural moisture makes brownies extra fudgy and melt-in-your-mouth.
- The fiber helps create a dense, satisfying crumb (exactly what you want in a brownie).
- It adds a subtle natural red hue, similar to red velvet desserts.
And the best part? The chocolate flavor dominates. Most people don’t even realize there’s beetroot inside!
If you taste it at all, it’s very subtle — especially if you use strong dark chocolate and blend the purée until completely smooth.
How to Make the Brownies
This is a simple one-bowl recipe — no need to prepare a separate flax egg.
- Preheat oven to 180°C (350°F). Line an 8–9 inch (20–23 cm) square pan with baking paper.
- In a bowl, mix all dry ingredients until evenly combined.
- Add all wet ingredients and stir until a thick batter forms.
- Spread evenly into the prepared pan.
- Bake for 15–20 minutes:
- 15 minutes for extra fudgy brownies
- 20 minutes for a slightly firmer texture
The top should feel dry to the touch, and a skewer inserted should come out with moist crumbs (not wet batter).
Let the brownies cool completely — they firm up as they rest.
Chocolate Avocado Mousse Frosting
This frosting is silky, creamy, and deeply chocolatey. It does not taste like avocado — just smooth chocolate mousse!
Ingredients
- 1 ripe avocado
- ¼ cup (25 g) cocoa powder
- 4 Medjool dates, pitted
- 1–4 tbsp maple syrup (to taste)
Instructions
- Add everything to a food processor.
- Blend until completely smooth.
- Adjust sweetness or cocoa to taste.
If the mixture is too thick, add a small splash of plant milk or water. Add liquid gradually — you want a thick, spreadable frosting.
Tip: If using dried dates, soak them first in warm water to soften.
Assemble & Serve
Once brownies are fully cooled:
- Spread the avocado chocolate frosting evenly on top.
- Slice with a sharp knife into 16 squares.
The contrast between the dense brownie and the creamy frosting is pure chocolate bliss.
Storage
- Unfrosted brownies: Store in an airtight container at room temperature for 1–2 days.
- Frosted brownies: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 1 month.
How to Make Beetroot Purée
- Peel and chop 1–2 beetroots.
- Boil for 5–10 minutes until tender.
- Drain (reserve some water).
- Blend until completely smooth.
- If needed, add 1–2 tablespoons of reserved water or plant milk to help it blend.
Final Thoughts
These beetroot brownies are proof that wholesome ingredients can create deeply indulgent desserts. The beetroot ensures a moist, fudgy texture, while the avocado frosting delivers luxurious creaminess without dairy.