Discover a vibrant dessert delight with these vegan beetroot brownies and luxuriously creamy chocolate avocado frosting. Earthy roasted beetroot marries with rich cocoa and warm spices, while chopped walnuts add delightful crunch. Sweet maple syrup and melted coconut oil harmonize to create an unforgettable, guilt-free indulgence, perfect for any celebration.

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I recently experimented with a recipe for Vegan Beetroot Brownies With Chocolate Avocado Frosting and it turned out to be a real nutritional powerhouse. I started with 1 cup of roasted beetroot puree blended from medium beets, mixed in 3/4 cup maple syrup and 1/3 cup melted coconut oil along with a teaspoon of vanilla extract.

Then i folded in all purpose flour with unsweetened cocoa powder, a bit of baking soda and salt and even tossed in 1/2 cup chopped walnuts for some crunch. The frosting was made by mashing a ripe avocado smooth and stirring in cocoa powder, a little maple syrup, extra coconut oil plus more vanilla extract and a pinch of salt.

This treat offers high fiber, healthy fats and antioxidants from the beets. Its a solid dessert with vegetables that fits well in recipes like vegan bars dessert and baked beetroot recipes.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I love that it’s totally vegan yet still super rich and fudgy. I mean, who would have thought that roasted beetroot and cocoa powder could blend together so nicely? Second, the mix of sweet maple syrup with a hint of vanilla and the coconut oil gives it a really unique flavor that’s both earthy and sweet at the same time. It might sound a little weird at first, but trust me, it works! Third, I love the texture contrast from the optional walnuts—they add that perfect crunch to every bite. And finally, even though the ingredients might seem a bit fancy, the whole recipe is really simple to follow. I like that even if I mess up a bit here and there, it still turns out yummy and fun to make.

Ingredients

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Roasted Beetroot Puree: Provides fibre, vitamins, and adds natural sweetness, plus vibrant color.
Maple Syrup: Natural sweetener high in antioxidants, and gives a rich sugar flavor.
Melted Coconut Oil: Healthy fats that enhance texture and help carry flavors in the batter.
Unsweetened Cocoa Powder: Packed with antioxidants and a slightly bitter note balancing the sweet ingredients.
Ripe Avocado: Creamy texture and nutrient-dense fats produce a smooth, rich, and luscious frosting.
Chopped Walnuts: Add crunch, protein, and omega fats, supporting heart and brain health effectively.
Vanilla Extract: Infuses a sweet aromatic finish that rounds out all the flavors.

Ingredient Quantities

1 cup roasted beetroot puree (about 2 medium beets, roasted and blended)

3/4 cup maple syrup

1/3 cup melted coconut oil

1 tsp vanilla extract

1 cup all purpose flour (or a gluten free blend if you prefer)

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts (optional but pretty yummy)

1 ripe avocado (mashed until smooth for the frosting)

1/4 cup unsweetened cocoa powder (for the frosting)

1/4 cup maple syrup (for the frosting)

1 to 2 tbsp melted coconut oil (for the frosting, use extra if you like it creamier)

1 tsp vanilla extract (for the frosting)

a pinch of salt (for the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with a bit of coconut oil, just to keep things from sticking.

2. In a mixing bowl, combine 1 cup of roasted beetroot puree, 3/4 cup maple syrup, 1/3 cup melted coconut oil, and 1 tsp vanilla extract. Mix them up until smooth.

3. In another bowl, sift together 1 cup all-purpose flour (or gluten free blend), 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.

4. Slowly add the dry ingredients into the wet beetroot mixture, stirring until just combined – overmixing can make the brownies tough.

5. Fold in 1/2 cup chopped walnuts if you like a bit of crunch.

6. Pour the batter into your prepared baking pan and spread it out evenly with a spatula.

7. Bake in the oven for around 25 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

8. While the brownies are baking, make the frosting by mashing 1 ripe avocado in a bowl until smooth, then add 1/4 cup unsweetened cocoa powder and 1/4 cup maple syrup.

9. Add in 1 to 2 tbsp melted coconut oil, 1 tsp vanilla extract, and a pinch of salt to the avocado mix and whisk them all together until creamy.

10. Once the brownies have cooled down a bit, spread the chocolate avocado frosting over the top and enjoy your delicious vegan treat.

Equipment Needed

1. Oven with temperature control
2. 8×8-inch baking pan
3. Mixing bowl for the wet ingredients (like the beetroot puree mix)
4. Another mixing bowl for the dry ingredients
5. Measuring cups and spoons for accurate portioning
6. Spatula to mix and spread the batter evenly
7. Fine mesh sieve or sifter to sift the flour and cocoa powder
8. Whisk or fork to blend the frosting ingredients
9. Toothpick to check if the brownies are done
10. Blender (or food processor) if you need to puree the roasted beets yourself

FAQ

Q: Why do I need to roast the beets?

A: Roasting the beets brings out their natural sweetness and really helps make the brownies moist and full of flavor.

Q: Can I use raw beets instead of roasted ones?

A: Honestly it’s not recommended since the texture and taste might not be as good. Roasting softens the beets which is key for a smooth puree.

Q: What if I dont have walnuts?

A: No problem at all, you can simply omit them or substitute with another nut or even seeds if you prefer a nut-free option.

Q: Are there any alternatives to maple syrup?

A: Yup, you can use agave nectar but note that the flavor might change just a bit. Stick to maple syrup if you want that classic taste.

Q: How can I tell when the brownies are done?

A: Just poke them with a toothpick near the center. If it comes out mostly clean with a few moist crumbs, they are done. Enjoy!

Vegan Beetroot Brownies With Chocolate Avocado Frosting Recipe Substitutions and Variations

Maple syrup: You can swap it out with agave nectar or brown rice syrup if you can’t find maple syrup.
Coconut oil: Try using avocado oil or even a vegan butter alternative if you’re not keen on coconut.
All purpose flour: Oat flour or almond flour can work well too, especially if you want a gluten free option.
Walnuts: If you’re not into walnuts, pecans or even cashews can be used instead.
Unsweetened cocoa powder (for the frosting): Dark cocoa powder or even raw cacao powder are good alternates if that’s what u have on hand.

Pro Tips

1. Be careful not to overmix the batter when you fold in the dry ingredients, cuz overdoing it can make your brownies way too tough.
2. Let the brownies cool completely before slathering on the avocado frosting or the frosting might slide off and look all messy.
3. Use a really ripe avocado for your frosting to get that smooth, creamy texture you’re after, and if its not ripe enough, it might end up a bit lumpy.
4. If you’re into experimenting, try swapping walnuts with any other nut you like or even mix a couple for a fun crunch factor.