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Hiding a root veggie in a chocolate treat? That's what these beet brownies do so well. They're super moist thanks to the beets, and topped with a velvety no-dairy avocado spread that'll make anyone ask for seconds.
I whipped these up while trying to sneak more veggies into my nephew's diet. When he gobbled up three pieces without knowing what was in them, I knew I'd found a winner for our family get-togethers.
Ingredients
- All-purpose flour: Gives these shape, but you can swap in spelt or wholemeal for better nutrition
- Coconut sugar: Brings a caramel-like sweetness that works well with the earthy beets
- Cocoa powder: Creates that chocolate punch - go for Dutch-processed for darker color
- Ground chia seeds: Works instead of eggs while adding some good fats
- Beetroot puree: Adds wetness and natural sweetness - pick firm, bright-colored ones
- Melted vegan chocolate: Boosts the chocolate flavor - darker types work better
- Neutral oil: Keeps everything soft and moist for several days
- Avocado: Makes the smoothest frosting base - pick ones that give slightly to pressure
Step-by-Step Instructions
- Preheat oven:
- First, get your oven hot at 180°C and line your baking pan with parchment paper that sticks out on the sides so you can lift the brownies out easily later.
- Mix dry ingredients:
- Throw your flour, coconut sugar, cocoa powder, ground chia seeds, baking powder, baking soda, and salt in a bowl. Whisk it good to break up any cocoa clumps so everything rises evenly.
- Blend wet ingredients:
- Put your beet puree, melted chocolate, oil, plant milk, and vanilla into the dry stuff. Fold it together just until mixed. Don't go crazy stirring or you'll end up with tough brownies instead of fudgy ones.
- Bake strategically:
- Dump the thick mix into your pan and smooth the top flat. Bake for 15 minutes if you want super gooey centers or up to 20 for more structure. The top should look dry but a toothpick should come out with some wet crumbs.
- Create frosting:
- Blend avocado, cocoa powder, pitted dates, and maple syrup in a food processor until it's completely smooth. You'll need to be patient here. Keep blending until you can't see any bits of avocado left, scraping down the sides as you go.
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The first time I brought these to a dinner with friends, I only told them about the secret stuff after they'd all praised them. The avocado topping has become my go-to trick for dairy-free sweets. It feels just as smooth as any buttercream but doesn't leave you feeling stuffed.
Storage Wisdom
These brownies actually taste better after a day as the flavors mix together. Keep plain brownies in a sealed container on the counter for up to two days. Once you've added the topping, they need to go in the fridge because of the avocado. They'll stay good for five days refrigerated or you can freeze some for up to a month when you're desperate for chocolate.
Ingredient Substitutions
Don't like beets? Try using mashed sweet potato or pumpkin instead for a seasonal change. You'll still get that moisture but with a slightly different taste. If you want to skip all refined sugar, try using date paste instead of coconut sugar, though this will make your mix a bit heavier.
Serving Suggestions
These treats are hearty enough to work as a proper dessert with a scoop of coconut ice cream and some fresh berries. For a tea-time snack, cut them smaller and sprinkle some extra cocoa on top to make them look fancy. They go really well with coffee, especially kinds with nutty or caramel flavors.
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The end result? A treat that feels like you're spoiling yourself while sneaking in some good stuff—your new favorite dessert!
Frequently Asked Questions
- → What's the best way to make beetroot puree?
For homemade beetroot puree, take a medium beetroot, remove the skin, dice it up, and steam until soft enough for a fork to go through (about 15-20 minutes). Let it cool down, then whizz it in a food processor until completely smooth. You can also use ready-cooked beetroot packages from the store (not the pickled kind) and blend those. If it seems too watery, drain off some liquid to make it thicker.
- → Can I use something besides coconut sugar?
You can totally swap coconut sugar for other sweet stuff like brown sugar, regular white sugar, or even sugar alternatives if you want. Just know the brownies might feel a bit different and taste slightly different since coconut sugar has those nice caramel notes that work really well with the chocolate and beetroot.
- → What makes avocado good for frosting?
Avocado gives the frosting an amazing smooth, creamy feel without needing dairy or processed fats. It's packed with good fats and makes everything super velvety while you can't even taste it once mixed with chocolate. As a bonus, you get all those avocado nutrients like vitamins and minerals in your dessert.
- → How do I know when my brownies are done?
Your brownies are good to go when the top feels dry to touch, but a toothpick stuck in the middle comes out with a few moist crumbs on it (not runny batter). Want them super fudgy? Bake around 15 minutes. Prefer them more cake-like? Go for about 20 minutes. They'll firm up more as they cool down too.
- → Can these brownies work without gluten?
Absolutely! Just swap the regular flour for a gluten-free baking mix. Make sure it has xanthan gum in it, or throw in ½ teaspoon yourself to help everything stick together. You could try almond flour or oat flour too, but your brownies might end up a bit denser.
- → How soft should my avocado be for the topping?
Go for an avocado that gives slightly when you press it gently but isn't mushy or brown inside. It should mash up creamy easily, which will make your frosting turn out nice and smooth. If it's too hard, you'll struggle to blend it properly, and if it's too ripe, it might taste funny in your frosting.