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Vegan beetroot brownies with chocolate avocado frosting combine unexpected ingredients to create a dessert that's simultaneously indulgent and nourishing. These fudgy, rich squares feature the earthiness of beetroot, which adds both moisture and a hint of natural sweetness, while the silky chocolate avocado frosting provides a creamy finish that will have everyone asking for your secret. Despite their healthy ingredients, these brownies deliver all the decadence you'd expect from a traditional brownie—with absolutely no compromise on taste or texture.
I first experimented with these brownies when hosting a dinner party that included several guests with dietary restrictions. The true test came when my brother-in-law—who typically describes vegan desserts as "obviously missing something"—asked for seconds and then requested the recipe. That's when I knew this unlikely combination had created something truly special that transcends dietary preferences.
Nutrient-Rich Ingredients
- Beetroot puree: Provides incredible moisture and natural sweetness while adding a beautiful reddish hue
- Vegan dark chocolate: Creates that essential fudgy texture and rich flavor that makes brownies irresistible
- Coconut sugar: Offers caramel notes that complement the earthy beetroot perfectly
- Ground flax seeds: Act as a binder that replaces eggs while adding healthy omega-3 fatty acids
- Avocado: Creates an unbelievably creamy frosting base without any dairy
The magic of these brownies lies in the interplay between the beetroot and chocolate. The earthiness of the beetroot adds complexity to the chocolate flavor, while its natural sugars and moisture content create that perfect fudgy texture that's often difficult to achieve in vegan baking. I've found that medium-sized fresh beets provide the best flavor, though pre-cooked vacuum-sealed beets work well in a pinch.
Creating Perfect Brownies
Cook peeled and chopped fresh beetroot in boiling water until fork-tender, about 15-20 minutes. Drain thoroughly, then puree in a food processor until completely smooth. Let cool slightly before using. The texture should be similar to applesauce—smooth without any fibrous bits.
Mix The Dry Ingredients
Combine flour, cocoa powder, coconut sugar, ground flax seeds, baking powder, and salt in a large bowl. Whisk thoroughly to eliminate any lumps, especially in the cocoa powder, which tends to clump. This ensures an even distribution of sweetness and leavening.
Add The Wet Elements
Melt the dark chocolate with a little oil, then add to the bowl along with the beetroot puree and a splash of plant milk. Stir just until combined—overmixing can make the brownies tough rather than fudgy. The batter will be thicker than traditional brownie batter, almost like a dense chocolate mousse.
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Bake With Care
Spread the mixture evenly in a lined baking pan, smoothing the top with a spatula. Bake until the edges are firm but the center still feels slightly soft—perfect brownies should be a little underdone when removed from the oven as they will continue to cook from residual heat.
Create Silky Frosting
While the brownies cool, blend ripe avocado flesh with cocoa powder, pitted dates, and maple syrup until completely smooth and fluffy. Patience is key here—continue blending until no green flecks remain and the mixture is completely homogeneous. The frosting should have the texture of a thick chocolate mousse.
Assemble The Treat
Once the brownies have cooled completely, spread the avocado frosting in an even layer across the top. For the cleanest slices, refrigerate for at least 30 minutes before cutting with a sharp knife wiped clean between cuts.
My neighbor initially turned up her nose when I mentioned beetroot brownies, claiming she could "always taste" hidden vegetables in desserts. I convinced her to try just one bite with her eyes closed—she ended up having two brownies and confessed she would never have guessed they contained beetroot. That's the true test of these brownies—they don't taste like a healthy alternative; they simply taste like excellent brownies.
Serving Suggestions
Serve these fudgy squares at room temperature for the best texture and flavor experience. For an extra-indulgent dessert, pair with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. These brownies make a beautiful addition to any dessert table, with their slightly reddish hue and glossy frosting. For a special presentation, dust with a little cocoa powder and garnish with fresh berries.
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Creative Variations
- Transform this recipe: Add orange zest to the batter for a chocolate-orange combination that highlights the earthiness of the beetroot.
- Create a mocha version: Add a tablespoon of instant espresso powder to the dry ingredients.
- For texture contrast: Fold in chopped walnuts or hazelnuts before baking.
- If dates aren't your preference: Substitute with a few tablespoons of maple syrup or agave nectar for the frosting, adjusting sweetness to taste.
Storage Solutions
Store these brownies in an airtight container in the refrigerator, where they'll maintain their perfect fudgy texture for up to 5 days. The cold temperature actually enhances the fudginess and helps the avocado frosting stay fresh. For longer storage, freeze individual squares wrapped in parchment paper and placed in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before bringing to room temperature for serving.
I've found that these brownies have become my signature dessert for gatherings with mixed dietary preferences. There's something deeply satisfying about watching someone enjoy a decadent chocolate treat and then seeing their surprise when they learn about the nourishing ingredients. These brownies represent what I love most about cooking—the ability to transform simple, whole foods into something that brings pure joy with every bite.
Frequently Asked Questions
- → Can you taste the beetroot in these brownies?
- Most people can't detect the beetroot at all! The beetroot primarily adds moisture and a subtle earthy sweetness that actually enhances the chocolate flavor rather than competing with it. The rich chocolate flavor is definitely dominant.
- → Can I use pre-cooked packaged beetroot instead of cooking it from scratch?
- Yes, pre-cooked packaged beetroot works perfectly! Just make sure it's plain beetroot without any vinegar or other flavorings. Simply drain well, pat dry with paper towels, and blend until smooth.
- → How can I tell when these vegan brownies are done baking?
- The surface should be dry to the touch, but a toothpick or skewer inserted into the center should come out with some moist crumbs attached - not completely clean (that would mean they're overbaked) and not with wet batter (that would mean they're underbaked).
- → Can I make these brownies gluten-free?
- Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Look for one that contains xanthan gum for the best texture results.
- → How ripe should the avocado be for the frosting?
- The avocado should be perfectly ripe - soft when gently pressed but not mushy or brown inside. If your avocado isn't quite ripe enough, the frosting might have small lumps and a less creamy texture. If it's too ripe, it might have a stronger avocado flavor.