Avocado Beet Brownies (Print Version)
# Ingredients:
→ Dry Mix for Brownie
01 -
Just over 1 ½ cups (210g) plain all-purpose, spelt, or whole wheat flour
02 -
1/4 teaspoon baking soda
03 -
Tiny pinch of salt
04 -
1 tablespoon (12g) ground flaxseeds or chia seeds
05 -
1/4 teaspoon baking powder
06 -
Scope out 1 cup (160g) of coconut sugar
07 -
1/4 cup (25g) unsweetened cocoa powder or raw cacao
→ Wet Mix for Brownie
08 -
~1 cup (200g) beet puree, which is one average-sized beetroot
09 -
1 teaspoon vanilla extract for flavor
10 -
3 tablespoons (45g) non-dairy milk, like almond or soy
11 -
Melt ¾ cup (165g) of vegan-friendly chocolate
12 -
1/4 cup (65g) of neutral-tasting oil
→ Avocado Chocolate Frosting
13 -
1 medium-sized ripe avocado, get rid of skin and stone
14 -
1/4 cup (25g) raw cacao or unsweetened cocoa
15 -
A handful of 4 pitted medjool dates
16 -
Drizzle 1-4 tablespoons of maple syrup or add more if needed
# Instructions:
01 -
Get the oven hot at 180°C (350°F). Cover an 8- or 9-inch (20 or 23 cm) square baking pan with parchment paper to prevent sticking.
02 -
Stir all dry ingredients in a medium bowl until everything's smooth. Toss in the wet ingredients and mix it all up. The mix will be pretty thick.
03 -
Scoop or pour the thick brownie mixture into your prepped pan. Spread it out evenly with a spoon or spatula.
04 -
Pop the pan into the oven for around 15-20 minutes. Keep baking less time for a gooey texture or a bit longer for firmer pieces. Touch the surface—it should feel dry. Poke a skewer; a few crumbs sticking to it is fine.
05 -
Leave them in the pan to cool completely. They’ll firm up more as they sit.
06 -
Put the frosting ingredients into a food processor and blend until smooth. Adjust the cocoa or sweetness as needed to your taste.
07 -
Once cooled fully, cover the brownies with that smooth avocado chocolate frosting. Use a sharp knife to divide them into squares.
08 -
Unfrosted brownies hold up well for 1-2 days at room temp in an airtight container. Keep frosted ones in the fridge for a week or stash them in the freezer for 30 days.
# Notes:
01 -
Pick good-quality cocoa—it makes the brownies taste richer.
02 -
Don’t bake too much; they harden up as they cool off.