Chocolate Beetroot & Avocado Brownies

Chocolate Beetroot & Avocado Brownies
These brownies contain two whole cups of beetroot. This nutritional root vegetable adds a subtle rich and earthy flavour which pairs surprisingly well with chocolate. We also came up with a way to include avocado into the recipe, which is what makes these brownies so soft and moist, so essentially replaces butter or oil.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 12 - 14
Chocolate Beetroot & Avocado Brownies


For the brownies:

  • 2 large, raw beetroot (approx 250g or 2 cups)
  • 1 small, ripe avocado, chopped into chunks (approx 100g when peeled and stoned)
  • 50g coconut oil, melted
  • 150ml maple syrup (or honey)
  • 1 shot espresso, cooled (optional)
  • 3 eggs, beaten together
  • 150g buckwheat flour
  • 50g ground almonds (almond flour)
  • 50g cacao powder (or 100% cocoa powder)
  • 2 tsp baking powder
  • Pinch sea salt
  • 75g high-percentage (min 85%) dark chocolate, roughly chopped into chunks (we used Lindt 90%)

For the frosting:

  • Half a ripe avocado
  • 20g coconut oil, melted
  • 25g cacao powder (or 100% cocoa powder)
  • 25g maple syrup (or honey)
  • Half tsp vanilla powder (or seeds from 1 vanilla pod)

How to make

For the brownies:

  • Heat oven to 180°C/350°F/gas 4 and grease a non-stick, shallow baking tray with coconut oil.
  • Peel and grate the beetroot and put to one side.
  • Blend together the avocado, coconut oil, maple syrup and espresso, either in a food processor or with a stick blender, until smooth.
  • Transfer the avocado mixture to a large bowl and gently whisk in the grated beetroot and beaten eggs.
  • In a separate bowl mix together the flours, cacao (or cocoa) powder, baking powder and salt.
  • Add the flour mix to the beetroot mixture and fold in gently with a metal spoon. Stir through the chocolate chunks.
  • Spoon into the baking tray, smooth the top with a knife, and bake for 20-25 mins until the brownie is well risen, coming away from the tin, and crisp on top. It will crack slightly, but that’s fine.
  • Allow to cool in the tin for 15 minutes before transferring to a metal rack to cool thoroughly.

For the frosting:

  • Mix all the ingredients together in a blender (or simply mash the avocado with a fork and stir in the remaining ingredients) until it forms a thick and glossy paste. Spread the frosting over the cooled brownie.
  • Cut the brownie into 12-14 bars and store in an airtight, tin container in a cool place (or fridge) for up to 3 days.

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