Chocolate brownies cut into 9 large pieces on a white plate

Recipe: Beetroot Brownies with a creamy choc avo frosting

Serves: 16-20, Total time: 45 minutes, GF, DF, V


- 1 + 2/3 cup all-purpose GF flour (or personal choice of flour)

- 1 cup monk fruit (or coconut sugar)

- 1/4 cup raw cacao powder

- 1 tbsp ground chia or flax seeds

- 1/4 tsp baking powder

- 1/4 tsp baking soda

- 1 cup of beetroot puree (approximately 1 large beetroot, cooked and blended)

- 3/4 cup melted vegan chocolate

- 1/4 cup apple sauce (or yoghurt or light-tasting oil)

- 3 tbsp milk of choice

Chocolate Avocado Frosting:

- 1 medium avocado, skin and seed removed

- 1/4 cup raw cacao powder

- 4 medijool dates, pitted

- 1-4 tbsp pure maple syrup


1. Preheat the oven to 180°C and line a square sized baking tray with baking paper.

2. Add all dry ingredients to a medium-sized bowl and mix together until all combined. Once there are no lumps add the wet ingredients to the bowl and combine until smooth. 

3. Pour this mixture into the lined baking tray and smooth out the top.

4. Bake the brownies for 15-20 minutes (shorter or longer depending how fudgy/crispy you prefer). Once the surface is dry the brownies are ready to come out of the oven. Allow the brownies to set and cool down completely before removing from the tray. 

5. Whilst the brownies are cooling, you can make the avocado frosting. To do so: add all frosting ingredients to a food processor and puree until the mixture is as smooth as possible.

6. Once the brownies are completely cooled, spread the frosting over the surface of the brownies. These can be eaten immediately or can be stored in an airtight container in the fridge for up to 5 days or 1 month in the freezer.