Fudgy and decadent vegan beetroot brownies with a smooth avocado chocolate mousse frosting. Approved by vegans and non-vegans alike!
Seriously guys – you’ll never know there are VEGETABLES in this dessert! I served the brownies to a group of non-vegans and my partner and they didn’t notice there were unconventional ingredients in them.
And you know what?! The brownies are refined sugar free!
But will these vegan brownies taste like beetroot???
NO! With enough melted chocolate and other magical ingredients, you won’t taste or see the earthy red vegetable.
But why do we put beetroot in brownies?!
I don’t know the origin of beetroot brownies, but the water content of the beets makes the brownies moist and gives it a slightly red hue. Fruit and vegetables tend to make baked cakes more dense (hello banana bread) but for brownies, this is just what we want.
But will the frosting taste like avocados?
NO! It’s the same as the beetroot in the brownies. If you add enough sweetener and cocoa powder to the avocado, you’re on your way to bliss.
Just imagine the creaminess of avocado with the flavour of chocolate. Now, let’s combine them for this frosting and add them to the brownies – BAM!
Here’s some more brownie love!
This post was originally published in June 2015 and was updated in February 2020.
If you try this recipe, I would love to hear about it! Please leave a comment below and rate it. This will help me, other readers and allow this blog to be seen by more people! If you post it on social media, please tag @rainbownourishments and #rainbownourishments.
If you have questions about this recipe or blog post, please leave a comment below and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!
Beetroot Brownies with a Chocolate Avocado Frosting
Brownie Dry ingredients
Brownie Wet ingredients
- ~1 cup (200g) beetroot puree*
- 3/4 cup (165g) melted vegan chocolate
- 1/4 cup (65g) light-tasting vegetable oil, such as sunflower or rapeseed
- 3 tbsp (45mL) plant-based milk, such as almond, soy or coconut
Chocolate Avocado frosting
- 1 medium-size avocado, skin and seed removed
- 1/4 cup (25g) cocoa or raw cacao powder
- 4 medjool dates, pitted
- 1-4 tbsp (21-64mL) maple syrup, to taste
- Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.
- Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Pour the batter into your baking pan and smooth the top.
- Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you like them more crispy). The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan.
- To make the frosting: Add all ingredients to a food processor and puree until it is as smooth as possible.
- When the brownies are cool, spread the surface with the avocado frosting.
- The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.