Fudgy and decadent vegan beetroot brownies with a smooth avocado chocolate mousse frosting. Approved by vegans and non-vegans alike!
These brownies are one of my most decieving recipes on this blog. Despite having beetroot and avocado as key ingredients, they are:
All of the above plus no refined sugar!
But why do we put beetroot in brownies?
The water content of the beets makes the brownies moist and gives it a slightly red hue. Fruit and vegetables tend to make baked cakes more dense such as the banana bread everyone loves.
For brownies, this is just what we want. Perfect. Fudginess.
Ok but will the brownies taste like beetroot?
NO! With enough melted chocolate and other magical ingredients, you won’t taste or see the earthy red vegetable.
I served the brownies to a group of non-vegans and my partner and they didn’t notice there were unconventional ingredients in them.
Will the frosting taste like avocados?
NO! Same story as the beetroot in the brownies. If you add enough sweetener and cocoa powder to the avocado, you’re on your way to bliss.
Just imagine the creaminess of avocado with the flavour of chocolate. Now, let’s combine them for this frosting and add them to the brownies – BAM!
I hope you enjoy this recipe!
More brownie recipes:
Beetroot Brownies with a Chocolate Avocado Frosting
Brownie Dry ingredients
Brownie Wet ingredients
- ~1 cup (200g) beetroot puree*
- 3/4 cup (165g) melted vegan chocolate
- 1/4 cup (65g) light-tasting vegetable oil, such as sunflower or rapeseed
- 3 tbsp (45mL) plant-based milk, such as almond, soy or coconut
- Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.
- Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. Pour the batter into your baking pan and smooth the top.
- Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you like them more crispy). The brownies are ready when the surface is dry. They will set more over time. Allow the brownies to cool in the baking pan.
- To make the frosting: Add all ingredients to a food processor and puree until it is as smooth as possible.
- When the brownies are cool, spread the surface with the avocado frosting.
- The brownies can be stored in an airtight container in the fridge for 5 days or in the freezer for up to 1 month.
This post was originally published in June 2015 and updated in February 2020.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.