Chocolatey Beet Brownies with Avocado Frosting

quick, easy, and delicious!

a black-speckled gray plate with beet brownies with sharp-cut edges
Goal shape
Total time 30 mins
Difficulty Easy
Nutritional value (per portion)
kcal 167
Protein 6 g
Fat 7 g
Ingredients …

12 Persons

You will need

For the brownies:
230 g beet, cooked
115 g spelt flour
180 g coconut blossom sugar
60 g e037
30 g cocoa powder
0.25 tsp baking powder
0.25 tsp baking soda
75 g dark chocolate
4 tbsp oat milk
1 pinch salt

For the frosting:
1 avocado
4 medjool dates, pitted
30 g cocoa powder
4 tbsp maple syrup

Chocolatey Beet Brownies with Avocado Frosting

quick, easy, and delicious!

By: Anne-Sophie Hoffman
You’ve got half a cooked beetroot just sitting there in your fridge from the last time a recipe called for half a beet. And you have no idea what to do with it. Look no further: as unbelievable as it sounds, you’ve got what you need for a fudgy-licious batch of extra chocolatey beet brownies! The blood-red root isn’t only great in savory dishes. It’s time for the beet to show off its sweeter side. And just to make sure it doesn’t feel too lonely, we’ve given it some avocado for company, topping these brownies off with a creamy, intensely flavored frosting. Try it out and spoil yourself and the ones you love.


  • Preheat the oven to 180° C.
  • Grease a 20cm cake pan or line it with parchment paper.
  • Ingredients:
    230 g beet
    Use a blender or stick blender to puree the beet.
  • Ingredients:
    115 g spelt flour, 180 g coconut blossom sugar, 1 tbsp Flavour Kick Chocolate, 60 g e037, 30 g cocoa powder, 1 tbsp White Chia Seeds, 0.25 tsp baking powder, 0.25 tsp baking soda
    Mix all the dry ingredients in a large bowl.
  • Ingredients:
    75 g dark chocolate, 55 g Coconut oil, 4 tbsp oat milk
    Add the wet ingredients. Mix everything into a smooth batter.
  • Spread the batter out evenly in the cake pan.
  • Bake the beet brownies for 15-20 minutes at 180° C until the top of the brownies is fully cooked.
  • Set the brownies aside to cool.
  • Ingredients:
    1  avocado, 4  medjool dates, 30 g cocoa powder, 4 tbsp maple syrup
    While the beet brownies are cooling, make the frosting: Put all the ingredients into a high-powered blender and blend until smooth.
  • Spread the avocado frosting onto the cooled beet brownies and cut into 16 pieces.
  • Top your brownies with chocolate shavings, roasted nuts, or nut butter.
  • Enjoy!

Our Tip: Zucchini instead of Beet Brownies

Did you know? You can make zucchini brownies, too. Using zucchini as a base is the secret weapon for fudginess. Try both recipes for yourself and decide which one you like better! We want to hear from you!
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