Beetroot brownies are a tasty way to sneak in veggies and still enjoy a rich chocolate treat. These brownies use cooked beetroot for natural color and moisture, and a chocolate avocado frosting for a creamy, dairy-free finish. The result is fudgy, moist, and a bit earthy, with a deep chocolate taste that most people will love. If you like trying both sweet and healthy twists on dessert, you might also enjoy a bright salad like the creamy chickpea feta avocado salad for a light meal with these brownies. This recipe is a crowd-pleaser, simple to make, and fun to share, so get ready to bake and smile.
How to prepare Beetroot Brownies with a Chocolate Avocado Frosting
Ingredients:
- 1 cup cooked beetroot, mashed (about 2 medium beets)
- 1/2 cup coconut oil, melted or mild vegetable oil
- 1 cup brown sugar or coconut sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Frosting:
- 1 ripe avocado
- 1/4 cup cocoa powder, unsweetened
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Put cooked beetroot in a bowl and mash until smooth. A blender or food processor works well.
- In a large bowl, mix mashed beetroot, melted oil, sugar, eggs, and vanilla. Stir until even.
- In another bowl, whisk flour, cocoa powder, baking powder, and salt.
- Add dry mix to the wet mix and stir until just combined. Fold in chocolate chips if you like.
- Pour batter into the prepared pan and spread it smooth.
- Bake 25 to 30 minutes, or until a toothpick near the center comes out with a few moist crumbs. Do not overbake.
- Cool in the pan for 15 minutes, then move to a wire rack to cool completely before frosting.
Frosting steps:
- Scoop avocado flesh into a bowl. Add cocoa, maple syrup, vanilla, and salt.
- Blend or mash until very smooth and creamy.
- Spread frosting over cooled brownies. Chill for 20 minutes to set, then cut and serve.
Why You’ll Love Beetroot Brownies with a Chocolate Avocado Frosting
These brownies are rich and fudgy, yet they use beetroot for natural moisture and color. The avocado frosting is smooth, creamy, and adds healthy fat without dairy. The taste is deep chocolate with a hint of earth from the beetroot, and most people will love the texture. They are great for parties, school snacks, or a cozy night in.
Tips for success
- Use well-cooked beets, soft enough to mash smooth, to avoid lumps in the batter.
- Measure flour with a spoon and level, to keep brownies moist.
- Do not overmix the batter, mix until just combined.
- Check baking time at 20 minutes, ovens vary, and pull when a few moist crumbs stick to a toothpick.
- For vegan brownies, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and maple syrup instead of honey.
- Make the frosting just before serving to keep its bright color and fresh taste.
Serving Suggestions
- Serve warm with a scoop of vanilla or coconut ice cream for a lovely contrast.
- Pair with fresh berries or sliced oranges to cut the richness.
- Offer small squares as a party bite, dusted lightly with cocoa powder.
- Pack them for lunchboxes or picnics, they travel well when chilled.
FAQs
Q: Do these brownies taste like beets?
A: You may notice a mild earthy note, but the chocolate is the main flavor. Most people taste chocolate first.
Q: Can I freeze these brownies?
A: Yes, freeze unfrosted brownies in an airtight container for up to 3 months. Thaw and add frosting after thawing.
Q: Can I use raw beets?
A: No, cook beets first by roasting or boiling until soft. Raw beets are too firm and will not mash well.
Q: Is the frosting really avocado? Will it taste like avocado?
A: The avocado gives creaminess, but with cocoa and sweetener the avocado flavor is very mild. It tastes mostly like chocolate.
Q: Can I make these nut-free and gluten-free?
A: For nut-free, avoid almond flour and stick to wheat or gluten-free flour. For gluten-free, use a 1-to-1 gluten-free flour blend.
Conclusion
If you want a tasty, slightly healthier chocolate treat that surprises and delights, try this Beetroot Brownies with a Chocolate Avocado Frosting recipe. For another take on beetroot brownies and tips from a trusted source, see Vegan Beetroot Brownies with Chocolate Avocado Frosting.
Beetroot Brownies with Chocolate Avocado Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Put cooked beetroot in a bowl and mash until smooth using a blender or food processor.
- In a large bowl, mix mashed beetroot, melted oil, sugar, eggs, and vanilla until even.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Add the dry mix to the wet mix and stir until just combined. Fold in chocolate chips if using.
- Pour batter into the prepared pan and spread it smooth.
- Bake for 25 to 30 minutes, or until a toothpick near the center comes out with a few moist crumbs. Do not overbake.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Scoop avocado flesh into a bowl. Add cocoa, maple syrup, vanilla, and salt.
- Blend or mash until very smooth and creamy.
- Spread frosting over cooled brownies. Chill for 20 minutes to set.
- Cut and serve.
