Go Back
+ servings
Print Recipe
4.90 from 29 votes

Beetroot Brownies with a Chocolate Avocado Frosting

Fudgy and decadent vegan beetroot brownies with a smooth avocado chocolate mousse frosting. Approved by vegans and non-vegans alike!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Cuisine: American, Vegan
Servings: 16
Author: Anthea

Ingredients

Brownie Dry ingredients

Brownie Wet ingredients

  • ~1 cup (200g) beetroot puree, (about 1 medium size beetroot, note 1)
  • ¾ cup (165g) melted vegan chocolate
  • ¼ cup (65g) neutral flavored oil, dairy-free yoghurt or applesauce
  • 3 tablespoons (45g) dairy-free milk
  • 1 teaspoon vanilla extract, optional

Chocolate Avocado frosting

Instructions

  • Preheat the oven to 180°C (350°F). Line a 8 or 9 inch (20 or 23 cm) square baking pan with baking paper.

Preparing the brownies:

  • 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. The batter should be quite thick.
  • Pour or scoop the brownie batter into your prepared pan. Use a spoon or spatula to smooth the surface.
  • 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 to the touch. If you insert a skewer into the brownies, there should be some crumbs on the skewer.
  • Allow the brownies to cool in the baking pan. They will set more over time.

Avocado frosting:

  • Add all ingredients to a food processor and puree until it is as smooth as possible. If desired, add more cocoa powder or sweetener to taste.

Decorating and serving the brownies:

  • When the brownies are cool, top with the avocado chocolate frosting. Use a sharp knife to cut the brownies into portions.
  • The unfrosted brownies can be stored in an airtight container at room temperature for 1-2 days. Store the frosted brownies in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.

Notes

  1. To make beetroot puree from scratch: Peel and chop 1-2 whole beetroots. Add the beetroot(s) to a small pot of boiling water and boil for 5-10 minutes or until tender. Drain the beetroot(s) and reserve some of the water. Add the beetroot(s) to a food processor and process it until it's as smooth as possible. If your beetroot isn't breaking down, add 1-2 tablespoons of the reserved water (or the dairy-free milk from the ingredients list) and puree again.

Nutrition

Serving: 1 brownie | Calories: 228kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Sodium: 59mg | Potassium: 212mg | Fiber: 4g | Sugar: 16g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!