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This beetroot brownie recipe transforms a humble root vegetable into a decadent chocolate dessert that even vegetable-skeptics will devour. The hidden beetroot adds moisture and nutrients while the avocado frosting creates a silky-smooth topping without any dairy.
I first made these brownies when trying to get my nephew to eat more vegetables. When he asked for a third helping without knowing the secret ingredients, I knew this recipe was a keeper for our family gatherings.
Ingredients
- All-purpose flour: Adds structure while spelt or wholemeal flour can be substituted for extra nutrition
- Coconut sugar: Provides a caramel-like sweetness that complements the earthy beetroot
- Cocoa powder: Delivers rich chocolate flavor; choose Dutch-processed for a deeper color
- Ground chia seeds: Work as an egg replacement while adding omega-3s
- Beetroot puree: Gives moisture and natural sweetness; look for firm beets with vibrant color
- Melted vegan chocolate: Intensifies the chocolate flavor; dark varieties work best
- Neutral oil: Keeps the brownies moist and tender for days
- Avocado: Creates the silkiest frosting base; choose ripe but firm avocados
Step-by-Step Instructions
- Preheat oven:
- Begin by heating your oven to 180°C and preparing your baking pan with parchment paper for easy removal later. The paper should extend over the sides to create handles.
- Mix dry ingredients:
- Combine flour, coconut sugar, cocoa powder, ground chia seeds, baking powder, baking soda, and salt in a bowl, whisking thoroughly to break up any cocoa lumps. This ensures even distribution of rising agents.
- Blend wet ingredients:
- Add beetroot puree, melted chocolate, oil, plant milk, and vanilla to the dry mixture. Fold gently until just combined. Overmixing can develop gluten and make brownies tough rather than fudgy.
- Bake strategically:
- Transfer the thick batter to your prepared pan, smoothing the top with a spatula. Bake for 15 minutes for ultra-fudgy centers or up to 20 minutes for more structure. The surface should be dry but a tester should still show moist crumbs.
- Create frosting:
- Process avocado, cocoa powder, pitted dates, and maple syrup in a food processor until completely smooth. The key is patience here. Continue processing until every trace of avocado texture disappears, scraping down sides as needed.
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The first time I served these at a dinner party, I revealed the hidden ingredients only after everyone had raved about them. The avocado frosting in particular has become my secret weapon for dairy-free desserts. Its silky texture rivals any buttercream without the heavy feeling afterward.
Storage Wisdom
These brownies actually improve with time as the flavors meld together. Store unfrosted brownies at room temperature in an airtight container for up to two days. Once frosted, they need refrigeration due to the avocado. They'll keep perfectly for five days in the fridge or you can freeze portions for up to a month for chocolate emergencies.
Ingredient Substitutions
If beetroot isn't your thing, try substituting with sweet potato puree or even pumpkin puree for a seasonal twist. The texture remains moist but the flavor becomes subtly different. For those avoiding refined sugar entirely, the coconut sugar can be replaced with date paste, though this will make the batter slightly denser.
Serving Suggestions
These brownies are substantial enough to be served as a plated dessert with a scoop of coconut ice cream and fresh berries. For afternoon tea, cut them into smaller pieces and dust with a little extra cocoa powder for an elegant presentation. They pair beautifully with coffee, particularly those with nutty or caramel notes.
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The result? A treat that feels indulgent while sneaking in unexpected nutrients—your new go-to dessert!
Frequently Asked Questions
- → How do I make beetroot puree for the brownies?
To make beetroot puree, peel a medium beetroot, cut into chunks, and steam until fork-tender (about 15-20 minutes). Allow to cool, then blend in a food processor until smooth. Alternatively, you can use pre-cooked packaged beetroot (not pickled) and puree it. Strain excess liquid if necessary to achieve a thick consistency.
- → Can I substitute the coconut sugar with another sweetener?
Yes, you can substitute coconut sugar with other granulated sweeteners like brown sugar, white sugar, or a sugar substitute if preferred. The texture might vary slightly, and the flavor profile will change since coconut sugar has caramel notes that complement the chocolate and beetroot well.
- → Why use avocado in the frosting?
Avocado creates a creamy, silky texture in the frosting without using dairy or refined fats. It's rich in healthy fats and adds a smooth mouthfeel while being virtually undetectable in flavor once combined with chocolate. The avocado also adds nutritional benefits including vitamins and minerals.
- → How can I tell when the brownies are properly baked?
The brownies are ready when the surface is dry to the touch, but a skewer inserted into the center comes out with some moist crumbs attached (not wet batter). For fudgier brownies, bake for about 15 minutes; for cakier brownies, bake for closer to 20 minutes. Remember they will continue to set as they cool.
- → Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum, or add ½ teaspoon to help with binding. Almond flour or oat flour could also work but may produce a more dense texture.
- → How ripe should the avocado be for the frosting?
Use a perfectly ripe avocado that yields slightly to gentle pressure but isn't overly soft or brown inside. The avocado should be creamy when mashed, which will ensure a smooth frosting texture. An underripe avocado will be difficult to blend smoothly, while an overripe one might have an off flavor.