Beetroot Brownies Chocolate Avocado (Print Version)
# Ingredients:
→ Brownie Dry ingredients
01 -
1 ⅔ cup (210g) all-purpose plain flour, spelt or wholemeal flour
02 -
1 cup (160g) coconut sugar
03 -
¼ cup (25g) cocoa or raw cacao powder
04 -
1 tablespoon (12g) ground chia or flax seeds
05 -
¼ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
Pinch of salt (optional)
→ Brownie Wet ingredients
08 -
1 cup (200g) beetroot puree (about 1 medium beetroot)
09 -
¾ cup (165g) melted vegan chocolate
10 -
¼ cup (65g) neutral flavored oil
11 -
3 tablespoons (45g) dairy-free milk
12 -
1 teaspoon vanilla extract (optional)
→ Chocolate Avocado frosting
13 -
1 medium avocado, skin and seed removed
14 -
¼ cup (25g) cocoa or raw cacao powder
15 -
4 medjool dates, pitted
16 -
1-4 tablespoons maple syrup, to taste
# Instructions:
01 -
Preheat the oven to 180°C (350°F). Line a 20 or 23 cm (8 or 9 inch) square baking pan with baking paper.
02 -
Add all the dry ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined. The batter should be quite thick.
03 -
Pour or scoop the brownie batter into your prepared pan. Use a spoon or spatula to smooth the surface.
04 -
Bake the brownies in the oven for 15-20 minutes (shorter for fudgy texture, longer for more crispy). The brownies are ready when the surface is dry to the touch. A skewer inserted should come out with some crumbs attached.
05 -
Allow the brownies to cool completely in the baking pan. They will continue to set as they cool.
06 -
Add all frosting ingredients to a food processor and puree until completely smooth. Adjust cocoa powder or sweetener to taste if desired.
07 -
When the brownies are cool, spread the avocado chocolate frosting over the top. Use a sharp knife to cut the brownies into portions.
# Notes:
01 -
Unfrosted brownies can be stored in an airtight container at room temperature for 1-2 days.
02 -
Frosted brownies should be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.