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Fudgy Vegan Beetroot Brownies with Chocolate Avocado Frosting

Ultra-moist vegan beetroot brownies topped with creamy chocolate avocado frosting for a rich and indulgent plant-based dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240

Ingredients
  

Brownies
  • 1 cup cooked beetroot puree
  • 0.5 cup neutral oil
  • 0.75 cup maple syrup
  • 0.5 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup dark chocolate chips dairy-free
Frosting
  • 2 ripe avocados
  • 0.33 cup cocoa powder
  • 0.33 cup maple syrup
  • 3 tbsp almond milk
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper.
  2. Whisk together beetroot puree, oil, maple syrup, almond milk, and vanilla.
  3. Mix flour, cocoa powder, baking powder, baking soda, and salt separately.
  4. Combine wet and dry ingredients until just mixed. Fold in chocolate chips.
  5. Pour into pan and bake 25–30 minutes. Cool completely.
  6. Blend avocado, cocoa powder, maple syrup, almond milk, vanilla, and salt until smooth.
  7. Spread frosting over cooled brownies, chill, slice, and serve.

Notes

Chill before slicing for clean edges and enhanced fudgy texture.