Beetroot Brownies with a Chocolate Avocado Frosting

These beetroot brownies with chocolate avocado frosting are my favorite kind of indulgence—fudgy, rich, and made with whole ingredients. I love how the earthy sweetness of beetroot pairs beautifully with dark chocolate, and the creamy avocado frosting takes it over the top.

Why You’ll Love This Recipe

I make these brownies when I want something decadent but a little healthier. They’re vegan, dairy-free, and sweetened with coconut sugar and dates. The texture is dense and gooey, and the frosting is velvety smooth with no need for butter or powdered sugar. Even non-vegans have no idea they’re packed with veggies and good fats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies (Dry):

• 1⅔ cup all-purpose, spelt, or wholemeal flour
• 1 cup coconut sugar
• ¼ cup cocoa or raw cacao powder
• 1 tablespoon ground chia or flax seeds
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Pinch of salt (optional)

For the Brownies (Wet):

• About 1 cup beetroot puree (from 1 medium beet)
• ¾ cup melted vegan chocolate
• ¼ cup neutral-flavored oil
• 3 tablespoons dairy-free milk
• 1 teaspoon vanilla extract (optional)

For the Chocolate Avocado Frosting:

• 1 medium avocado, peeled and pitted
• ¼ cup cocoa or raw cacao powder
• 4 medjool dates, pitted
• 1–4 tablespoons maple syrup, to taste

Directions

1. I preheat my oven to 350°F (180°C) and line an 8 or 9-inch square pan with parchment paper.
2. In a bowl, I whisk all the dry ingredients together until well combined.
3. I add the beetroot puree, melted chocolate, oil, milk, and vanilla to the bowl and stir until the batter is thick and fully mixed.
4. I pour the batter into the prepared pan and smooth the top with a spatula.
5. I bake for 15–20 minutes, depending on how fudgy I want them. When the surface is dry and a toothpick comes out with some crumbs, they’re done.
6. I cool the brownies completely in the pan.

To make the frosting:
7. I add the avocado, cocoa powder, dates, and maple syrup to a food processor and blend until smooth. I adjust the sweetness or cocoa to my taste.

To finish:
8. Once the brownies are cool, I spread the avocado frosting on top and slice them into 16 squares.

Servings and timing

This recipe makes 16 brownies.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes

Variations

• For a nutty flavor, I sometimes add chopped walnuts or pecans to the brownie batter.
• If I want a gluten-free version, I use a gluten-free all-purpose flour blend.
• For extra richness, I top the frosted brownies with a sprinkle of cacao nibs or shaved dark chocolate.

Storage/reheating

Unfrosted brownies can be kept at room temperature in an airtight container for 1–2 days. Frosted brownies should be stored in the fridge for up to 5 days or in the freezer for up to 1 month. I let them thaw in the fridge before enjoying.

FAQs

Can I use canned beetroot instead of fresh?

Yes, I use canned unsweetened beetroot if I’m short on time. I just make sure to rinse and drain it before pureeing.

How do I make beetroot puree from scratch?

I peel and chop the beetroot, then boil it until tender. After draining, I puree it in a food processor until smooth, adding a splash of water if needed.

Does the avocado frosting taste like avocado?

Not at all. Once blended with cocoa, dates, and maple syrup, it tastes like a rich chocolate mousse. No one can tell it’s made from avocado.

Can I skip the frosting?

Absolutely. These brownies are delicious on their own, especially if I want something a bit less sweet.

What’s the texture like?

These are dense, fudgy brownies—not cakey. They’re moist and rich with a deep chocolate flavor.

Can I use another sweetener instead of coconut sugar?

Yes, I’ve swapped it with brown sugar or maple sugar with good results. Just keep the same quantity.

How sweet are these brownies?

They’re moderately sweet. If I prefer them sweeter, I add a few extra tablespoons of sugar or a touch more maple syrup to the frosting.

Can I use flax seeds instead of chia?

Yes, ground flax works just as well. I use whichever I have on hand.

Do I need to melt the chocolate first?

Yes, melting the chocolate before mixing ensures the batter blends smoothly and gives the brownies their fudgy texture.

Can I double the recipe?

Definitely. I just use a larger pan (like a 9×13) and keep an eye on the baking time.

Conclusion

These beetroot brownies are one of the most satisfying desserts I’ve made—dense, fudgy, and topped with a luscious chocolate frosting that no one would guess is made from avocado. They’re the perfect treat to share, or keep all to myself. I always come back to this recipe when I want something rich, beautiful, and surprisingly wholesome.

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