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!
Chocolate Avocado frosting
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.
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.
- 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.
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