Vegan Beetroot Brownies With Chocolate Avocado Frosting Recipe

I’m sharing a new entry in my Vegan Brownie Recipes that sneaks beetroot into a chocolate avocado frosting as an unexpected ingredient twist.

I never thought beet could turn into something that fudgy and slightly earthy, but these Vegan Beetroot Brownies with Chocolate Avocado Frosting do exactly that. The beetroot puree sneaks in deep color and a moistness that hides behind cocoa, while ripe avocados make the frosting unbelievably creamy without tasting like avocado.

It’s the kind of dessert that makes people ask questions before they even take a bite, and then think twice about what they expect from “brownies”. Trust me, you wont believe it.

This one should definitely sit in your Vegan Brownie Recipes lineup.

Ingredients

• Beetroot puree: Bright, earthy root adds moisture and fibre, vitamins A and C, natural sweetness.
• Unsweetened cocoa powder: Deep chocolate flavour, low fat, antioxidants, adds bitterness so brownies taste richer.
• Avocado (frosting): Creamy, healthy fats and fibre, makes frosting smooth, adds subtle avocado note.
• Granulated or coconut sugar: Main sweetener, quick energy carbs, coconut sugar gives slight caramel and less refined taste.
• Neutral oil: Oil keeps brownies tender, calorie dense, mainly fats for moisture not flavour.
• All purpose flour: Provides structure and carbs, less protein than whole grain, makes cakey texture.
• Maple syrup (frosting): Liquid sweetener, adds sweetness and a touch of maple, boosts gloss and taste.
• Melted dark chocolate (optional): Boosts richness, adds antioxidants and a deeper, more intense cocoa flavour.

Ingredient Quantities

• For the brownies: 1 1/2 cups cooked beetroot puree (about 350 g roughly 3 medium beets roasted or boiled)
• 1 cup (200 g) granulated sugar or coconut sugar
• 1/2 cup (120 ml) neutral oil like sunflower or melted coconut oil
• 1 tsp vanilla extract
• 1 cup (120 g) all purpose flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (60 ml) plant milk such as almond or oat (optional)
• For the chocolate avocado frosting: 2 ripe avocados (about 300 g avocado flesh)
• 1/2 cup (50 g) unsweetened cocoa powder
• 1/3 cup (80 ml) maple syrup or agave (adjust to taste)
• 1 tsp vanilla extract
• 1 tbsp fresh lemon or lime juice
• Pinch of salt
• Optional: 1/4 cup (40 g) vegan dark chocolate chips melted for extra richness

How to Make this

1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment, leaving an overhang for easy lift-out; grease the sides lightly if you want. If your beets aren’t cooked yet, roast whole beets at 400°F until fork tender (45-60 minutes) or boil until soft, then peel and puree about 1 1/2 cups (350 g).

2. In a large bowl whisk together 1 1/2 cups beetroot puree, 1 cup sugar (or coconut sugar), 1/2 cup neutral oil, and 1 tsp vanilla until smooth and slightly glossy; don’t over-whisk though, just get it combined.

3. In another bowl sift or whisk together 1 cup all purpose flour, 3/4 cup unsweetened cocoa powder, 1 tsp baking powder and 1/4 tsp salt so there are no lumps.

4. Fold the dry mix into the wet until just combined, scraping the sides; if the batter seems too thick add up to 1/4 cup plant milk a tablespoon at a time until it drops slowly from the spatula.

5. Scrape the batter into the prepared pan, smooth the top with a spatula, tap the pan once on the counter to settle batter and release big air bubbles.

6. Bake 25-30 minutes. You’re aiming for a toothpick with a few moist crumbs, not totally wet batter. Avoid overbaking or they’ll dry out; oven temps vary, so start checking at 22 minutes.

7. Cool the brownies completely in the pan on a rack before frosting, at least 30-45 minutes; chilling in the fridge makes them easier to spread frosting on.

8. For the frosting blend 2 ripe avocados (about 300 g flesh), 1/2 cup unsweetened cocoa powder, 1/3 cup maple syrup (or agave), 1 tsp vanilla, 1 tbsp lemon or lime juice and a pinch of salt in a food processor until ultra smooth; taste and adjust sweetness or cocoa.

9. Optional: melt 1/4 cup vegan dark chocolate chips and stir into the frosting for extra richness, or fold them in as chips for texture. If frosting is too loose chill it 10-20 minutes to firm up before spreading.

10. Spread the frosting over fully cooled brownies, chill 20-30 minutes to set, slice using a warm knife for cleaner cuts, store covered in the fridge up to 3 days or freeze individual slices.

Equipment Needed

1. Oven (for roasting beets and baking at 350°F)
2. 8 by 8 inch baking pan, parchment paper (leave an overhang) and a little oil for greasing
3. Food processor or high speed blender (for beet puree and avocado frosting)
4. Mixing bowls, one large and one medium
5. Measuring cups and spoons
6. Whisk and rubber spatula (for folding and smoothing)
7. Fine mesh sieve or sifter (to break up cocoa and flour lumps)
8. Cooling rack and a sharp knife (warm the knife for cleaner slices)

FAQ

Vegan Beetroot Brownies With Chocolate Avocado Frosting Recipe Substitutions and Variations

• Beetroot puree: swap with equal parts cooked mashed sweet potato or canned pumpkin puree, 1 to 1, they keep moisture and sweetness but you won’t get the same earthy beet flavor or bright red color.
• Neutral oil: replace with unsweetened applesauce or mashed banana at 1 to 1, cuts fat and keeps things moist though texture can be more cake like, or use melted coconut oil if you want a richer flavor.
• All purpose flour: use a 1 to 1 gluten free all purpose blend, or try whole wheat pastry flour at the same amount for a nuttier, slightly denser result.
• Avocado frosting: swap with silken tofu or cashew cream (about 300 g silken tofu or 1 cup soaked cashews blended), same volume, gives creamy chocolate frosting without avocado flavor, adjust sweetener and lemon to taste.

Pro Tips

– If your beet puree seems watery, dont just pour it into the batter. Cook it down gently to concentrate the flavor or squeeze some liquid out in a clean kitchen towel, otherwise the brownies will turn out cakey instead of fudgy.

– Add a small pinch of instant espresso or strong instant coffee powder to the dry mix to make the chocolate flavor deeper without tasting like coffee. It wakes up the cocoa and makes the brownies taste richer, trust me.

– Dont overmix once you add the flour, and start checking the pan a few minutes early. Overworking the batter or overbaking will give you dry brownies, they keep cooking after you pull them so aim for a few moist crumbs.

– For the avocado frosting, use very ripe avocados so its silky not grainy, and add an extra squeeze of lemon or lime plus a pinch of salt to brighten the flavor. If the frosting is too loose chill it for 10 to 20 minutes or stir in a tablespoon more cocoa to firm it up.