If you’ve ever wanted a dessert that feels indulgent yet secretly wholesome, these Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting are about to become your new favorite treat. Deeply chocolatey, irresistibly moist, and topped with a silky dairy-free frosting, this recipe transforms simple plant-based ingredients into a rich, bakery-worthy dessert.

These vegan beetroot brownies are perfect for anyone looking for a healthier twist on classic chocolate brownies. They’re completely eggless, dairy-free, and made with natural ingredients that add both flavor and nutrition — without compromising that gooey, fudgy texture we all crave.

Let’s dive into everything you need to know to make the ultimate plant-based brownie recipe.

Why You’ll Love These Vegan Beetroot Brownies

There are plenty of brownie recipes out there, but this one stands out for several reasons:

Naturally moist texture from beetroot puree
Rich chocolate flavor balanced with subtle earthiness
Creamy chocolate avocado frosting that’s dairy-free and silky smooth
No eggs, no butter, no refined dairy
Perfect for dessert, snack time, or special occasions

Beetroot may sound unusual in brownies, but trust us — it works beautifully. The natural sweetness and moisture from beetroot create ultra-fudgy brownies while enhancing the chocolate flavor.

The Secret Ingredient: Beetroot

Beetroot isn’t just for salads and juices. When blended into a smooth puree, it becomes the perfect addition to chocolate desserts. Its deep color enhances the brownies’ richness, and its natural sugars help create a tender crumb.

The best part? You won’t taste “vegetables.” Instead, you’ll enjoy an incredibly moist brownie with a slightly deeper chocolate profile.

Ingredients

For the Vegan Beetroot Brownies:

1 cup cooked beetroot, pureed until smooth
1/2 cup neutral oil (such as sunflower or melted coconut oil)
3/4 cup maple syrup or agave syrup
1/2 cup unsweetened almond milk (or any plant milk)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips (dairy-free)

For the Chocolate Avocado Frosting:

2 ripe avocados
1/3 cup unsweetened cocoa powder
1/3 cup maple syrup
2–3 tablespoons almond milk
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: Blend the Wet Ingredients

In a large bowl, whisk together beetroot puree, oil, maple syrup, almond milk, and vanilla extract until smooth and glossy.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 4: Add Chocolate Chips

Gently fold in the dairy-free chocolate chips for extra richness.

Step 5: Bake

Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 6: Cool Completely

Allow brownies to cool fully in the pan before frosting. This ensures a clean cut and firm texture.

Step 7: Make the Chocolate Avocado Frosting

Scoop avocado flesh into a food processor.
Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
Blend until completely smooth and creamy, scraping down the sides as needed.

Step 8: Frost and Slice

Spread the frosting evenly over cooled brownies.
Chill for 20–30 minutes to set.
Slice into squares and serve.

Tips for Perfect Fudgy Brownies

1. Use Smooth Beetroot Puree

Blend thoroughly. Any chunks can affect texture.

2. Don’t Overbake

The key to fudgy vegan brownies is slightly underbaking. The center should look set but still soft.

3. Chill Before Cutting

Refrigerating makes slicing easier and enhances the fudgy texture.

4. Choose Ripe Avocados

Soft, ripe avocados create the creamiest frosting with no green flavor.

Variations to Try

Gluten-Free Version

Replace all-purpose flour with a 1:1 gluten-free flour blend.

Refined Sugar-Free

Stick with maple syrup and avoid chocolate chips with added sugar.

Nut-Free Option

Use oat milk instead of almond milk and ensure chocolate chips are nut-free.

Extra Decadent

Add a sprinkle of flaky sea salt on top for a gourmet finish.

Serving Suggestions

These vegan beetroot brownies are versatile and crowd-pleasing:

Serve with fresh berries for contrast
Pair with hot coffee or almond milk
Add a scoop of dairy-free vanilla ice cream
Cut into mini squares for party platters

They’re perfect for birthdays, holidays, bake sales, or simply satisfying your chocolate craving.

Storage Tips

Store in an airtight container in the refrigerator for up to 5 days.
Freeze unfrosted brownies for up to 2 months.
Frosted brownies can be frozen but should be wrapped tightly.

Are Beetroot Brownies Healthy?

While still a dessert, these brownies offer:

More fiber than traditional brownies
Healthy fats from avocado
No cholesterol
No dairy

They’re a smart choice for plant-based eaters looking for indulgence without compromise.

Frequently Asked Questions

Can I taste the beetroot?

No. The chocolate flavor dominates completely.

Can I skip the frosting?

Yes, but the chocolate avocado frosting adds incredible creaminess.

Can I use canned beetroot?

Yes, as long as it’s unsweetened and well-drained.

Final Thoughts

These Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting prove that plant-based desserts can be just as indulgent — if not more — than traditional recipes. They’re rich, moist, chocolatey, and topped with a creamy frosting that feels luxurious but is made from wholesome ingredients.

Whether you’re vegan, dairy-free, or just curious about creative baking, this recipe is guaranteed to impress.

Bake a batch today and enjoy a guilt-free chocolate experience like never before.