Fudgy Vegan Beetroot Brownies with Avocado Chocolate Frosting: The Ultimate Guilt-Free Indulgence
When it comes to creating the perfect dessert that satisfies your chocolate cravings while sneaking in some serious nutrition, these fudgy vegan beetroot brownies with avocado chocolate frosting are an absolute game-changer. This innovative recipe transforms humble beetroots into the most decadently rich, moist brownies you’ve ever tasted, while the creamy avocado frosting adds a luxurious finish that no one would ever guess is made from healthy ingredients.
The magic of these fudgy vegan beetroot brownies lies in their incredible texture and naturally vibrant color. Beetroots not only provide stunning visual appeal with their deep burgundy hue but also contribute essential nutrients including folate, manganese, and betalains – powerful antioxidants that support overall health. The natural sugars in beetroots enhance the chocolate flavor while maintaining moisture, creating brownies that are impossibly fudgy and satisfying.
What makes this recipe truly special is how the earthy sweetness of beetroots pairs harmoniously with rich cocoa powder, creating a complex chocolate flavor profile that rivals any traditional brownie recipe. The avocado chocolate frosting takes these brownies to another level entirely, providing a silky-smooth, nutrient-dense topping that’s packed with healthy fats, fiber, and vitamins while delivering pure chocolate bliss.
These plant-based brownies are perfect for anyone following a vegan lifestyle, but they’re so delicious that even the most devoted chocolate lovers won’t miss the eggs or dairy. The combination of wholesome ingredients creates a dessert that you can feel good about serving to family and friends, knowing that every bite delivers both incredible taste and nutritional benefits.
The preparation process is surprisingly simple, making these fudgy vegan beetroot brownies accessible to bakers of all skill levels. The key to achieving the perfect fudgy texture lies in properly preparing the beetroots and balancing the wet and dry ingredients to create a batter that bakes into dense, moist squares that practically melt in your mouth.
Ingredients
For the Brownies:
- 2 medium beetroots, cooked and peeled
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup dairy-free chocolate chips
- 1/3 cup almond milk
For the Avocado Chocolate Frosting:
- 2 ripe avocados, pitted and peeled
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-3 tablespoons almond milk (as needed)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Cook the beetroots by boiling them whole for 45-60 minutes until tender when pierced with a fork, then cool, peel, and roughly chop them.
- In a food processor, blend the cooked beetroots until completely smooth and pureed, scraping down sides as needed.
- In a large mixing bowl, combine the beetroot puree, melted coconut oil, maple syrup, brown sugar, and vanilla extract, whisking until well combined.
- In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and cinnamon to remove any lumps.
- Gradually fold the dry ingredients into the wet ingredients, alternating with almond milk, until just combined without overmixing.
- Fold in the chocolate chips, then pour the batter into the prepared baking pan and spread evenly.
- Bake for 28-32 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow brownies to cool completely in the pan before removing and frosting.
- For the frosting, blend all frosting ingredients in a food processor until completely smooth and creamy, adding almond milk gradually to reach desired consistency.
- Spread the avocado chocolate frosting evenly over the cooled brownies using an offset spatula.
- Refrigerate for at least 30 minutes to set the frosting before cutting into squares and serving.
Fudgy Vegan Beetroot Brownies with Avocado Chocolate Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- Cook beetroots by boiling whole for 45-60 minutes until tender, then cool, peel, and chop.
- Blend cooked beetroots in food processor until completely smooth and pureed.
- Combine beetroot puree, melted coconut oil, maple syrup, brown sugar, and vanilla in large bowl.
- Sift together flour, cocoa powder, baking powder, salt, and cinnamon in separate bowl.
- Gradually fold dry ingredients into wet ingredients, alternating with almond milk until just combined.
- Fold in chocolate chips, pour batter into prepared pan and spread evenly.
- Bake 28-32 minutes until toothpick comes out with few moist crumbs. Cool completely.
- For frosting, blend all frosting ingredients in food processor until smooth and creamy.
- Spread frosting over cooled brownies and refrigerate 30 minutes before cutting into squares.
Notes
The Science Behind Perfect Fudgy Texture
The secret to achieving the ultimate fudgy texture in these vegan beetroot brownies lies in the careful balance of ingredients and the natural properties of beetroots themselves. The high moisture content and natural sugars in beetroots create the perfect environment for developing that coveted dense, fudgy crumb that chocolate lovers crave.
Coconut oil plays a crucial role in creating richness and helping to bind the ingredients together, while maple syrup not only provides sweetness but also contributes to the moist texture through its liquid content. The combination of these ingredients with the beetroot puree creates a batter that bakes into incredibly dense, satisfying brownies.
The avocado chocolate frosting is equally impressive from a culinary science perspective. Avocados contain natural emulsifiers that help create a smooth, creamy texture without the need for butter or cream cheese. The healthy fats in avocados also help the frosting maintain its structure while providing a luxurious mouthfeel that perfectly complements the dense brownies beneath.
Storage and Serving Suggestions
These fudgy vegan beetroot brownies with avocado chocolate frosting are best stored in the refrigerator due to the perishable nature of the avocado frosting. When properly stored in an airtight container, they’ll maintain their optimal texture and flavor for up to five days. The brownies can also be frozen for up to three months, though it’s best to freeze them before adding the frosting and prepare the avocado topping fresh when ready to serve.
For the most indulgent experience, serve these brownies at room temperature, allowing about 15-20 minutes for them to come to the perfect serving temperature after removing from the refrigerator. This slight warming enhances the chocolate flavors and creates an even more luxurious texture.
These versatile brownies are perfect for various occasions, from casual family desserts to elegant dinner party finales. Consider garnishing with fresh berries, chopped nuts, or a light dusting of powdered sugar for special presentations. They also make excellent additions to dessert platters and are sure to be conversation starters due to their unique ingredients and stunning appearance.
