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4.89 from 17 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
Course: Dessert
Cuisine: American, Vegan
Servings: 16

Ingredients

Brownie Dry ingredients

Brownie Wet ingredients

  • ~1 cup (200g) beetroot puree* (about 1 medium size beetroot)
  • ¾ cup (165g) melted vegan chocolate
  • ¼ cup (65g) light-tasting vegetable oil, such as sunflower or rapeseed, (or sub yoghurt or apple sauce)
  • 3 tbsp (45g) plant-based milk, such as almond, soy or coconut

Chocolate Avocado frosting

  • 1 medium-size avocado, skin and seed removed
  • ¼ cup (25g) cocoa or raw cacao powder
  • 4 medjool dates, pitted
  • 1-4 tbsp maple syrup, to taste

Instructions

  • 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.

Notes

* If you're making the beetroot puree from scratch, peel and chop 1-2 whole beetroots. Add the beetroot to a small pot of boiling water and boil for 5-10 minutes or until tender. Place the beetroot (without the water) in a food processor and process until it is as smooth as possible. Add 1-2 tbsp of the reserved water if the beetroot is not breaking down and process it again.
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