Beet and Chocolate Brownies with Avocado Cocoa Frosting
Updated: Oct 1, 2021
Preparation time: 35 minutes
Cooking time: 15 to 20 minutes
Brownies Dry ingredients
105 grams White Spelt Flour
105 grams All Purpose Flour
100 grams Panela sugar
60 grams maple syrup
25 grams raw cacao powder
1 tablespoon ground flax seeds
1 teaspoon baking soda
½ teaspoon baking powder
Brownies Wet ingredients
200 grams beetroot puree*
165 grams vegan chocolate chips
65 grams sunflower oil
50 grams sparkling mineral water *if you do not have sparkling mineral water to hand, use dairy free milk.
Avocado Cocoa frosting
1 Avocado, skin and seed removed
25 grams cacao powder
4 medjool dates, pitted
4 tablespoons maple syrup
Preheat the oven to 350F or 180 C. Line a 8 – inch square baking pan with parchment paper.
Add all dry ingredients in a bowl and mix together, making sure that there are no lumps remaining.
Add the wet ingredients into the dry ingredients and mix until well combined but don’t overmix otherwise the brownies will be too dense.
Pour the batter into the prepared baking pan.
Bake the brownies for 15 minutes if you like them really fudgy, if you prefer them more crispy, bake for 20 minutes.
Leave to cool completely in the baking pan before frosting (about 1 hour).
For the Frosting add the avocado, cacao powder, medjool dates and maple syrup in a food processor and puree until as smooth as possible. You may need to add a little water if the frosting is too thick.
Spread the frosting on to the brownies.
The brownies can be stored in an airtight container in the fridge up to 5 days.
*For the beetroot puree, cut a large beetroot into chunks and put into the food processor until smooth