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My go-to trick for wowing non-vegan friends? These indulgent vegan brownies made with beetroot and topped with chocolate avocado frosting. The beets add amazing moisture while the creamy avocado topping gives you that smooth chocolate taste everyone falls for.
These brownies came about last summer when my garden gave me too many beets. What started as just playing around in the kitchen has turned into the dessert my family asks for at every get-together.
What You'll Need
- All purpose plain flour: Gives the right structure though you can try spelt or wholemeal for a nuttier flavor and better nutrition
- Coconut sugar: Adds a richer caramel flavor compared to white sugar
- Cocoa powder: Brings that deep chocolate taste go for good quality stuff
- Ground chia seeds: Works like eggs to hold everything together
- Baking powder and soda: Adds just enough rise without making them too fluffy
- Beetroot puree: Makes them moist and naturally sweet plus adds good stuff
- Melted vegan chocolate: Creates the base flavor grab a 70% dark one
- Neutral flavored oil: Keeps them from drying out for days
- Dairy free milk: Gets the batter just right
- Ripe avocado: Makes the creamiest dairy-free frosting base
- Medjool dates: Gives the frosting a natural caramel sweetness
How To Make Them
- Get Ready:
- Heat your oven to 350°F and put parchment paper in your pan with extra hanging over the sides so you can lift them out later. Get all your stuff measured before you start.
- Combine Dry Stuff:
- Put flour coconut sugar cocoa chia seeds baking powder baking soda and salt in a bowl. Mix it all up for about 30 seconds to break up any lumps and mix the raising agents evenly.
- Add Wet Stuff:
- Put in your beetroot puree melted chocolate oil milk and vanilla. Fold it all together gently about 15 times. Your mix will look thick and kind of shiny which means you'll get nice fudgy brownies.
- Cook Them Right:
- Put the mix in your pan and spread it out to the corners with a spatula. Smooth the top with a spoon. Cook for 18 minutes if you want them fudgy or 20 if you want them more solid. The top should feel dry but a toothpick should come out with some crumbs on it.
- Make The Topping:
- Let brownies cool completely first. Then put avocado cocoa powder dates and maple syrup in a food processor. Run it for 2-3 minutes scraping the sides now and then until it's totally smooth with no green bits left.
- Top And Cut:
- Spread the topping evenly on your cooled brownies. Put them in the fridge for 30 minutes so the topping sets then cut into squares with a sharp knife wiped clean between cuts.
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Beetroot is really what makes these special. I found out how amazing beets can be in sweet treats during a trip to Australia where they often use them in desserts. They make everything super moist and you can't even taste the earthy flavor once you mix in chocolate.
Keeping Them Fresh
These brownies stay just right when you store them properly. Without frosting they can sit on your counter in a sealed container for two days without getting dry. Once you add frosting put them in the fridge where they'll last five whole days. The cold actually makes them even fudgier so they're great for making ahead. Want to keep them longer? Wrap each piece in parchment paper then put them in freezer bags. They thaw in just 30 minutes at room temp or you can eat them slightly frozen for a dense fudge-like treat.
Swap Ideas
What's great about this recipe is how flexible it is. Don't have coconut sugar? Brown sugar works just fine though it'll make them a bit sweeter. Any one-to-one gluten free mix can replace regular flour without changing the texture much. You can swap beetroot for sweet potato or pumpkin puree when they're in season but each brings its own flavor. If your avocados aren't quite ripe enough you can use cashews soaked in water and blended with extra liquid for the frosting instead.
Ways to Enjoy
These brownies taste best when slightly cold and paired with something that balances their richness. Try them with fresh berries or sprinkle some sea salt on top to bring out the chocolate flavor. For special times warm up individual squares and add some coconut whipped cream or dairy-free vanilla ice cream. They're also great cut into tiny pieces arranged with fresh mint and citrus slices for a fancy dessert plate. All these different tastes and textures make for a memorable end to any meal.
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These brownies really show how amazing plant-based treats can be. They're so good that everyone loves them whether they're vegan or not!
Frequently Asked Questions
- → Can I switch the coconut sugar for something else?
Sure thing! Use brown sugar, white sugar, or a sugar alternative like stevia. Just keep in mind, the taste and texture might shift a little.
- → How do I make beet puree?
It’s easy! Boil or roast a beet until it softens, let it cool, remove the skin, then blend it until smooth using a food processor or blender.
- → Is the avocado frosting necessary?
The brownies are delicious on their own, but the frosting brings a creamy richness that’s worth the little extra effort.
- → What’s the best way to store these brownies?
If they’re unfrosted, keep them in an airtight container at room temperature for a couple of days. Frosted ones should go in the fridge, where they’ll last up to 5 days, or freeze them for up to a month.
- → Can I replace flax or chia seeds with something else?
If you’re not keeping it vegan, sub the ground flax or chia seeds with eggs. Otherwise, the seeds act as the essential binder for the recipe!