These vegan beetroot brownies are a rich and fudgy treat topped with a creamy avocado chocolate mousse frosting. Even though they’re made with wholesome ingredients like beetroot and avocado, they still taste decadent and indulgent—you’d never know they were healthy!
Why You’ll Love These Vegan Brownies
These beetroot brownies are:
- Fudgy and moist
- Rich and chocolaty
- Free from refined sugar, dairy, eggs, and butter
- Loved by vegans and non-vegans alike
Just like our sweet potato brownies and no-bake brownies, these are made with simple, nourishing ingredients that taste like a treat.
Key Ingredients
Brownie Base:
- Beetroot puree: Made by boiling and blending fresh beetroot. It adds moisture and subtle earthiness.
- Vegan dark chocolate: Adds richness and helps the brownies set.
- Coconut sugar: A natural sweetener that keeps the recipe refined sugar-free.
- Ground flax or chia seeds: Acts as a binder.
- Flour: Use all-purpose, wholemeal, or spelt.
- Cocoa powder: Deepens the chocolate flavor.
Avocado Chocolate Frosting:
- Avocado: Ripe and creamy, it forms the base.
- Cocoa powder: Rich and chocolaty.
- Medjool dates: Adds natural sweetness.
- Maple syrup: Optional, for added sweetness.
Will You Taste the Beetroot or Avocado?
Surprisingly, you won’t! If you use rich chocolate and blend everything well, the beetroot and avocado flavors stay subtle. Even picky eaters and non-vegans won’t suspect a thing.
How to Make Vegan Beetroot Brownies
- Prep your pan: Preheat oven to 180°C (350°F). Line a square baking pan with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, coconut sugar, cocoa powder, ground flax or chia, baking powder, baking soda, and salt.
- Mix wet ingredients: In a food processor or blender, combine beetroot puree, melted chocolate, oil, milk, and vanilla. Blend until smooth.
- Combine: Add the wet mixture to the dry and stir until combined. The batter will be thick.
- Bake: Spread the batter into your prepared pan and smooth the top. Bake for 15-20 minutes. The surface should be dry to the touch with a few crumbs on a toothpick.
- Cool: Let brownies cool in the pan. They’ll firm up as they cool.
Make the Frosting
- Blend ingredients: In a food processor, combine avocado, cocoa powder, pitted dates, and maple syrup. Blend until creamy.
- Adjust texture: If it’s too thick, add a splash of plant-based milk or water, a little at a time.
- Frost: Once the brownies are cool, spread the frosting on top.
Tips
- Use very ripe avocado for the creamiest frosting.
- If dates are tough, soak them in warm water for 10 minutes first.
- Let the frosting sit for an hour to soften date pieces, then re-blend if needed.
Storage
- Unfrosted brownies: Store at room temperature in an airtight container for 1-2 days.
- Frosted brownies: Store in the fridge for up to 5 days.
- Freezer: Freeze frosted or unfrosted for up to 1 month.
Recipe Variations
- Swap beetroot for pumpkin or black beans.
- Use almond or oat flour for a gluten-free version.
- Add walnuts or chocolate chips for extra texture.
Vegan Beetroot Brownies with Avocado Chocolate Frosting
Yield: 16 brownies
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients
Dry Ingredients:
- 1 ⅔ cups (210g) all-purpose, spelt, or wholemeal flour
- 1 cup (160g) coconut sugar (or to taste)
- ¼ cup (25g) cocoa or raw cacao powder
- 1 tbsp (12g) ground chia or flax seeds
- ¼ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt (optional)
Wet Ingredients:
- ~1 cup (200g) beetroot purée (about 1 medium beet)
- ¾ cup (165g) melted vegan dark chocolate
- ¼ cup (65g) neutral oil (e.g., sunflower, light olive)
- 3 tbsp (45g) dairy-free milk
- 1 tsp vanilla extract (optional)
Avocado Chocolate Frosting:
- 1 medium ripe avocado
- ¼ cup (25g) cocoa or raw cacao powder
- 4 Medjool dates, pitted
- 1–4 tbsp maple syrup, to taste
Instructions
1. Prep:
- Preheat oven to 180°C (350°F).
- Line an 8- or 9-inch square baking pan with parchment paper.
2. Make Brownie Batter:
- In a bowl, whisk all dry ingredients together.
- In another bowl or blender, mix all wet ingredients until smooth.
- Combine wet and dry ingredients until just mixed. Batter should be thick.
3. Bake:
- Pour batter into the prepared pan and smooth the top.