Fudgy Vegan Beetroot Brownies with Avocado Chocolate Frosting | Rich & Healthy Dessert

Introduction

What if you could enjoy brownies that are decadent, fudgy, and chocolatey — while also sneaking in hidden veggies and healthy fats? These Fudgy Vegan Beetroot Brownies with Avocado Chocolate Frosting do exactly that.

Made with earthy-sweet roasted beetroot and topped with a silky avocado-based frosting, these brownies prove that plant-based desserts can be just as indulgent as traditional ones. In fact, data shows that beetroot adds natural sweetness and antioxidants, while avocado provides heart-healthy fats, making this dessert both delicious and nourishing.

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Ingredients You’ll Need

For the Brownies

• 1 cup cooked beetroot, pureed
• 1 cup all-purpose flour (or gluten-free blend)
• ½ cup unsweetened cocoa powder
• ½ cup coconut sugar (or brown sugar)
• ¼ cup maple syrup or agave syrup
• ¼ cup coconut oil, melted (or olive oil)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup dairy-free dark chocolate chips (optional for extra richness)

For the Avocado Chocolate Frosting

• 1 ripe avocado, peeled and pitted
• ¼ cup unsweetened cocoa powder
• 3 tbsp maple syrup (adjust for sweetness)
• 1 tsp vanilla extract
• Pinch of salt

✨ Substitutions & Tips:

• Use almond or oat flour for a gluten-free version.
• Swap coconut sugar for cane sugar if preferred.
• Add espresso powder (½ tsp) for a deeper chocolate flavor.

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Timing

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: ~1 hour 15 minutes

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Step-by-Step Instructions

Step 1: Prep the Beets

Cook beetroot by roasting or boiling until fork-tender. Puree into a smooth paste and let it cool.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

Step 3: Mix the Wet Ingredients

In a separate bowl, combine beet puree, coconut sugar, maple syrup, melted coconut oil, and vanilla. Mix until smooth.

Step 4: Combine Wet & Dry

Fold wet ingredients into dry ingredients. Stir gently until just combined. Add chocolate chips if using.

Step 5: Bake the Brownies

Pour batter into a greased or parchment-lined 8×8-inch baking pan. Bake at 350°F (175°C) for 25–30 minutes, until a toothpick comes out with a few fudgy crumbs.

Step 6: Make the Frosting

Blend avocado, cocoa powder, maple syrup, vanilla, and salt until smooth and creamy. Adjust sweetness as needed.

Step 7: Frost & Serve

Let brownies cool completely before spreading avocado frosting on top. Slice into squares and enjoy!

💡 Pro Tip: Chill brownies for 30 minutes after frosting for a denser, fudgier bite.

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Nutrition (per brownie, approx. 1 of 12)

• Calories: 190 kcal
• Protein: 3g
• Fat: 10g
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 15g

Packed with fiber, antioxidants, and healthy fats — a treat you can feel good about.

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Healthier Alternatives

• Reduce sugar by 25% for a less sweet but still rich brownie.
• Use avocado oil instead of coconut oil for a milder taste.
• Add flax or chia seeds for extra omega-3s.
• Top with crushed walnuts or almonds for added crunch.

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Serving Suggestions

• Dust with cocoa powder or sprinkle with cacao nibs.
• Pair with fresh berries for a fruity balance.
• Serve warm with vegan vanilla ice cream for a decadent dessert.
• Cut into bite-sized squares for party treats or lunchbox snacks.

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Common Mistakes to Avoid

• Overbaking: Brownies should be slightly underdone for fudgy texture.
• Not pureeing beets smoothly: Chunky beets can affect consistency.
• Skipping cooling: Frosting on warm brownies will melt and slide off.
• Using underripe avocado: Must be creamy and ripe for silky frosting.

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Storing Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze frosted or unfrosted brownies for up to 2 months. Thaw in the fridge before serving.
• Meal Prep: Bake ahead and frost right before serving for maximum freshness.

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Conclusion

These Fudgy Vegan Beetroot Brownies with Avocado Chocolate Frosting are the ultimate guilt-free indulgence. Moist, rich, and chocolatey, they sneak in hidden veggies and healthy fats without sacrificing taste. Try them today and surprise your family with a dessert that’s as nourishing as it is decadent!

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FAQs

Q1: Can I taste the beetroot?
Not at all — it adds sweetness and moisture without an earthy taste.

Q2: Can I use canned beets?
Yes, but rinse well to reduce brine flavor. Fresh roasted beets are best.

Q3: How do I know brownies are done?
Check with a toothpick — it should come out with moist crumbs, not dry.

Q4: Can I make the frosting ahead?
Yes, but store it covered in the fridge and use within 2 days for freshness.

Q5: Can I skip the frosting?
Absolutely — the brownies are rich enough on their own, but frosting takes them to the next level.