Who says indulgence can’t be healthy? These Vegan Beetroot Brownies are the best of both worlds: ultra-fudgy, decadent, and deeply chocolatey, yet made with wholesome plant-based ingredients. The secret weapon? Roasted beets, which give the brownies their unbeatable moisture and subtle earthy sweetness.
Topped with a silky avocado chocolate frosting, these brownies are not only stunningly rich but also packed with antioxidants, fiber, and healthy fats. Whether you’re vegan or just looking to sneak more veggies into your desserts, this recipe is a must-try!
Why You’ll Love This Recipe
- 🌱 100% plant-based & dairy-free
- 💖 Naturally sweetened & rich in nutrients
- 🍫 Fudgy texture with deep chocolate flavor
- 🎂 Frosting made with avocado — smooth, creamy & luscious
- ✅ Gluten-free option available
Ingredients (U.S. Standard Measurements – Makes 9–12 squares)
For the Beetroot Brownies:
- 1 cup cooked beetroot (roasted or steamed), pureed
- ½ cup maple syrup or agave nectar
- ¼ cup coconut sugar (or brown sugar)
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon ground flax + 3 tablespoons water (flax egg)
- ½ cup almond flour
- ½ cup oat flour (or all-purpose or gluten-free blend)
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ cup vegan chocolate chips or chopped dark chocolate
For the Chocolate Avocado Frosting:
- 1 ripe avocado
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: 1 tablespoon plant-based milk (to thin, if needed)
Instructions
Step 1: Prepare Flax Egg
In a small bowl, combine ground flax and water. Stir and let sit 5–10 minutes until thickened.
Step 2: Make Brownie Batter
In a large bowl, mix beet purée, flax egg, coconut oil, maple syrup, coconut sugar, and vanilla extract until smooth.
In a separate bowl, whisk together almond flour, oat flour, cocoa powder, baking soda, and salt.
Add dry ingredients to wet and stir until combined. Fold in chocolate chips, if using.
Step 3: Bake
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper. Pour in batter and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely before frosting.
Step 4: Make Avocado Frosting
Blend all frosting ingredients in a food processor until completely smooth. Taste and adjust sweetness if needed. Add a splash of milk if too thick.
Spread frosting evenly over cooled brownies. Chill for 30 minutes before slicing for clean edges.
Tips & Tricks
- Roast your beets ahead of time for extra sweetness and better texture.
- For more indulgence, swirl peanut butter or almond butter into the batter before baking.
- Use ripe avocados for smooth, non-bitter frosting.
- These brownies store well in the fridge for up to 5 days, or freeze individually wrapped.
- Want a spicy twist? Add a pinch of cayenne or cinnamon for a Mexican chocolate vibe.
Nutrition Facts (Estimated per frosted brownie – makes 9)
- Calories: 210
- Fat: 12g
- Carbs: 24g
- Sugar: 13g
- Fiber: 5g
- Protein: 3g
Leave a Comment