The First Bite That Changed Everything
The moment I bit into a beetroot brownie, I was hooked. The rich chocolate melted on my tongue, hiding the earthy sweetness of beets. A friend served them at a potluck, and I begged for the recipe. Ever wondered how a veggie could make dessert better? These brownies prove it. The avocado frosting adds a creamy twist that feels indulgent yet light. Now, it’s my go-to for surprising guests. Who knew healthy could taste this good?
My Kitchen Disaster Turned Win
My first try at these brownies was messy. I forgot to peel the beetroot, leaving tiny pink flecks in the batter. The frosting was too thick, like glue. But the taste? Magic. Mistakes remind us that cooking is about joy, not perfection. My family still teases me about the “pink speckle era.” Now, I double-check the recipe. Want to share your funniest baking fail? Let’s laugh together!
Why These Flavors Work
– The beetroot keeps the brownies moist, like a secret superpower. – Avocado adds silkiness to the frosting without a weird taste. Which flavor combo surprises you most? Chocolate and beet, or avocado and cocoa? I’d pick both. The balance of sweet and earthy is just right. Try it, and you’ll see. Even skeptics come back for seconds.
A Dish With Roots
Beetroot brownies started as a sneaky way to eat veggies. Home bakers in the 2000s experimented with healthier desserts. *Did you know avocados were once called “alligator pears”?* This recipe blends old wisdom with new tricks. It’s proof that food evolves. Share your favorite reinvented classic in the comments. Let’s keep the tradition alive!
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose plain flour | 1 2/3 cup (210g) | spelt or wholemeal flour |
| Coconut sugar | 1 cup (160g) | to taste |
| Cocoa or raw cacao powder | 1/4 cup (25g) | |
| Ground chia or flax seeds | 1 tablespoon (12g) | |
| Baking powder | 1/4 teaspoon | |
| Baking soda | 1/4 teaspoon | |
| Salt | Pinch | optional |
| Beetroot puree | ~1 cup (200g) | about 1 medium beetroot |
| Melted vegan chocolate | 3/4 cup (165g) | |
| Neutral flavored oil | 1/4 cup (65g) | |
| Dairy-free milk | 3 tablespoons (45g) | |
| Vanilla extract | 1 teaspoon | optional |
| Avocado | 1 medium | skin and seed removed |
| Cocoa or raw cacao powder | 1/4 cup (25g) | |
| Medjool dates | 4 | pitted |
| Maple syrup | 1-4 tablespoons | to taste |
How to Make Beetroot Brownies with Chocolate Avocado Frosting
These fudgy brownies hide a veggie surprise. They’re vegan, rich, and foolproof. Let’s bake!Step 1 Preheat oven to 350°F. Line a square pan with baking paper. Mix dry ingredients in a bowl. No lumps allowed!
Step 2 Blend wet ingredients, including beet puree and melted chocolate. Fold into dry mix. Batter will be thick. (*Hard-learned tip: Overmixing makes tough brownies!*)
Step 3 Spread batter in the pan. Bake 15-20 minutes. Skewer should have crumbs, not be clean. Cool completely before frosting.
Step 4 Blend avocado, cocoa, dates, and syrup for frosting. Spread on cooled brownies. Cut into squares and enjoy!
What’s your go-to brownie add-in? Share below!
Cook Time: 20 minutes Total Time: 45 minutes Yield: 16 servings Category: Dessert, Vegan
Creative Twists on Beetroot Brownies
Switch things up with these tasty variations. Each keeps the fudgy magic alive.Spicy Kick Add 1/2 tsp cayenne to the batter. Chocolate and heat pair perfectly.
Nutty Crunch Top with chopped walnuts or pecans before baking. Extra texture, extra yum.
Berry Swirl Fold 1/4 cup raspberry jam into the batter. Sweet-tart contrast wins every time.
Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
These brownies shine with simple touches. Dress them up or keep it casual. Serve warm with coconut whipped cream. Sprinkle with cacao nibs for crunch. Pair with cold almond milk or spiced chai. For adults, try a glass of red wine. The berry notes love chocolate. Kids will adore them with strawberry smoothies.Which would you choose tonight?
Keep Your Beetroot Brownies Fresh
These brownies stay fresh in the fridge for 5 days. Freeze them for up to a month—just thaw before serving. For a warm treat, pop a slice in the microwave for 10 seconds. Batch-cooking tip: Double the recipe and freeze half for later. *Fun fact*: The frosting gets creamier after a night in the fridge.
Why this matters: Proper storage keeps the texture fudgy. Have you tried freezing desserts before? Share your tricks below!
Fix Common Brownie Blunders
Too crumbly? You might need more beetroot puree or flax seeds. If the batter’s dry, add a splash of milk. Frosting too thick? Blend in a teaspoon of plant milk. These tweaks save time and ingredients. My neighbor once salvaged her batch with extra beetroot—now it’s her go-to dessert.
Why this matters: Small adjustments make big differences. Which fix helped you the most? Drop a comment!
Your Beetroot Brownie Questions Answered
Can I use gluten-free flour?
Yes! Swap all-purpose flour for a 1:1 gluten-free blend. The texture might be denser but just as tasty.
How far ahead can I make these?
Frost them the day you serve. Unfrosted brownies keep at room temperature for 2 days.
What’s a good oil swap?
Try applesauce or yogurt for less fat. The brownies will be slightly cakey.
Can I halve the recipe?
Absolutely. Use a smaller pan and check for doneness 5 minutes earlier.
Will coconut sugar change the flavor?
It adds a caramel hint. Regular sugar works too—just adjust sweetness to taste.
Bake, Share, and Enjoy!
These brownies prove veggies belong in dessert. I love seeing your twists—try adding walnuts or orange zest. Snap a photo and tag
@AmeliaHartwellEats on Pinterest. Let’s inspire more kitchen adventures together. Happy cooking! —Amelia Hartwell.
