Description
Indulge in the rich and fudgy goodness of Beetroot Brownies with Chocolate Avocado Frosting. These vegan brownies are a delightful treat that combines the earthy sweetness of beetroot with the decadence of chocolate, making them perfect for any occasion—from birthday celebrations to casual snacking. The vibrant color and creamy avocado frosting not only provide visual appeal but also pack in essential nutrients, allowing you to enjoy a guilt-free dessert. Easy to make with minimal ingredients, these brownies will impress friends and family alike!
Ingredients
Scale
- 1 2/3 cup all-purpose flour (spelt or wholemeal)
- 1 cup coconut sugar
- 1/4 cup cocoa powder
- 1 tablespoon chia seeds
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
- 1 cup beetroot puree
- 3/4 cup melted vegan chocolate
- 1/4 cup neutral oil
- 3 tablespoons dairy-free milk
- 1 teaspoon vanilla extract (optional)
- 1 medium avocado
- 1/4 cup cocoa powder
- 4 medjool dates (pitted)
- Maple syrup to taste
Instructions
- Preheat your oven to 180°C (350°F) and line an 8 or 9-inch square baking pan with parchment paper.
- In a bowl, mix dry ingredients: flour, coconut sugar, cocoa powder, chia seeds, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: beetroot puree, melted chocolate, oil, dairy-free milk, and vanilla extract. Stir until thick and smooth.
- Pour the batter into the prepared pan and bake for 15–20 minutes or until a skewer comes out with moist crumbs.
- Allow brownies to cool before preparing the frosting by blending all frosting ingredients until smooth.
- Spread frosting over cooled brownies and cut into squares.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie (approximately 60g)
- Calories: 190
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg