Beetroot Brownies with Chocolate Avocado Frosting (Print Version)

# Ingredients:

→ Brownie Dry Ingredients

01 - 1⅔ cups (210g) all-purpose plain flour (or spelt/wholemeal flour)
02 - 1 cup (160g) coconut sugar, to taste
03 - ¼ cup (25g) cocoa or raw cacao powder
04 - 1 tablespoon (12g) ground chia or flax seeds
05 - ¼ teaspoon baking powder
06 - ¼ teaspoon baking soda
07 - Pinch of salt (optional)

→ Brownie Wet Ingredients

08 - ~1 cup (200g) beetroot puree (about 1 medium beetroot)
09 - ¾ cup (165g) melted vegan chocolate
10 - ¼ cup (65g) neutral flavored oil
11 - 3 tablespoons (45g) dairy-free milk
12 - 1 teaspoon vanilla extract (optional)

→ Chocolate Avocado Frosting

13 - 1 medium avocado, skin and seed removed
14 - ¼ cup (25g) cocoa or raw cacao powder
15 - 4 Medjool dates, pitted
16 - 1-4 tablespoons maple syrup, to taste

# Instructions:

01 - Preheat your oven to 350°F (180°C). Line an 8 or 9 inch (20 or 23 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
02 - If making beetroot puree from scratch: Peel and chop 1-2 whole beetroots. Add them to a small pot of boiling water and cook for 5-10 minutes until tender. Drain, reserving some of the cooking water. Transfer the cooked beetroot to a food processor and blend until smooth. If it's not breaking down easily, add 1-2 tablespoons of the reserved cooking water (or some of the dairy-free milk from the ingredients) and blend again.
03 - In a medium-sized bowl, combine all the dry ingredients: flour, coconut sugar, cocoa powder, ground chia or flax seeds, baking powder, baking soda, and salt (if using). Whisk everything together until well mixed and no lumps remain.
04 - Add all the wet ingredients to the bowl with the dry ingredients: beetroot puree, melted vegan chocolate, oil, dairy-free milk, and vanilla extract (if using). Stir everything together until just combined. The batter will be quite thick - this is normal.
05 - Transfer the brownie batter to your prepared baking pan, using a spatula to spread it evenly and smooth the top. Bake in the preheated oven for 15-20 minutes. For fudgier brownies, aim for the shorter baking time; for cakier brownies, bake a bit longer. The brownies are ready when the surface feels dry to the touch but a skewer inserted comes out with some moist crumbs attached.
06 - Allow the brownies to cool completely in the baking pan. They will continue to set as they cool, so be patient even though they smell amazing!
07 - While the brownies are cooling, make the frosting. Add the avocado, cocoa powder, pitted dates, and 1 tablespoon of maple syrup to a food processor. Process until completely smooth, stopping to scrape down the sides as needed. Taste and add more maple syrup if you'd like it sweeter, blending after each addition.
08 - Once the brownies are completely cool, spread the avocado chocolate frosting evenly over the top. Use a sharp knife to cut the brownies into 16 squares. For the cleanest cuts, wipe the knife with a damp cloth between slices.

# Notes:

01 - Unfrosted brownies can be stored in an airtight container at room temperature for 1-2 days.
02 - Frosted brownies should be stored in an airtight container in the refrigerator for up to 5 days.
03 - These brownies freeze well for up to 1 month. Thaw in the refrigerator overnight before serving.

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