Ingredients
Brownie Ingredients
- 1 2/3 cup (210g) all-purpose plain flour (spelt or wholemeal flour)
- 1 cup (160g) coconut sugar (to taste)
- 1/4 cup (25g) cocoa or raw cacao powder
- 1 tablespoon (12g) ground chia or flax seeds
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
- ~1 cup (200g) beetroot puree (about 1 medium beetroot)
- 3/4 cup (165g) melted vegan chocolate
- 1/4 cup (65g) neutral flavored oil
- 3 tablespoons (45g) dairy-free milk
- 1 teaspoon vanilla paste (optional)
Chocolate Avocado Frosting Ingredients
- 1 medium avocado (skin and seed removed)
- 1/4 cup (25g) cocoa or raw cacao powder
- 4 medjool dates (pitted)
- 1-4 tablespoons maple syrup (to taste)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line an 8 or 9 inch (20 or 23 cm) square baking pan with baking paper to prepare for baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine all dry ingredients (flour, coconut sugar, cocoa powder, ground chia or flax seeds, baking powder, baking soda, and a pinch of salt). Stir until there are no lumps for an even mixture.
- Add Wet Ingredients: Add the beetroot puree, melted vegan chocolate, neutral flavored oil, dairy-free milk, and vanilla paste (if using) to the dry ingredients. Mix thoroughly until combined into a thick batter.
- Prepare Batter for Baking: Pour or scoop the batter into the lined baking pan and use a spoon or spatula to smooth out the surface evenly.
- Bake the Brownies: Bake in the preheated oven for 15-20 minutes. For fudgier brownies, bake closer to 15 minutes; for crispier edges, extend baking up to 20 minutes. The brownies are done when the surface feels dry and a skewer inserted comes out with some moist crumbs but not raw batter.
- Cool the Brownies: Allow the brownies to cool completely in the pan to set properly before frosting.
- Prepare Avocado Frosting: In a food processor, combine the peeled and pitted avocado, cocoa powder, medjool dates, and maple syrup (start with 1 tablespoon and add up to 4 tablespoons to taste). Puree until the frosting is smooth and creamy. Adjust sweetness or cocoa to your preference.
- Frost the Brownies: Once the brownies have cooled, evenly spread the avocado chocolate frosting on top using a spatula or knife.
- Serve and Store: Cut the frosted brownies into 16 portions with a sharp knife. Store unfrosted brownies at room temperature in an airtight container for 1-2 days. Keep frosted brownies refrigerated for up to 5 days or freeze for up to one month.
Notes
- Use spelt or wholemeal flour for a healthier alternative to all-purpose flour.
- Beetroot puree adds moisture, sweetness, and a subtle earthy flavor, enhancing the brownies’ texture and nutrition.
- Adjust the baking time based on your preferred brownie consistency: less time for fudgy, more for cakey.
- The avocado frosting is naturally sweetened with dates and maple syrup and provides healthy fats for creaminess without dairy.
- Ensure brownies are fully cooled before frosting to prevent melting of the avocado topping.
- Variations: Add chopped nuts or vegan chocolate chips to the batter for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegetarian American
- Diet: Vegan
