Okay, confession time: I once told a dinner guest these were “regular chocolate brownies” and watched them inhale three before I could admit they contained beetroot and avocado. Whoops — but hey, deception for dessert is my love language. These brownies sneak in healthy veg without tasting like a salad, and the laugh I get when someone guesses the secret ingredient never gets old. They come out with a shiny, crackly top, a deep chocolate smell that fills the kitchen, and a fudgy center that wobbles just the right amount. If you like rich desserts that feel a little virtuous and a lot indulgent, you’re going to have fun making these.
Quick Facts
- Yield: Serves 9
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
Why This Recipe is Awesome
These beetroot-avocado brownies win because they’re fudgy, deeply chocolatey, and surprising — like a culinary plot twist. The beetroot keeps them moist and gives a faint earthy sweetness while the avocado adds creamy density without greasy heaviness. You get a crackly top, soft edges, and a gooey center that practically begs for a spoon. Best part? The ingredients are simple and pretty forgiving, so even if your blender sputters or your beets are a little big, you’ll still end up with something delicious.
Ingredients
For the Main Dish:
- 1 cup cooked or canned **beetroot**, roughly chopped (about 6–8 oz drained)
- 1 ripe **avocado** (about 6–7 oz), mashed
- 3/4 cup **cocoa powder**, unsweetened
- 1 cup **all-purpose flour** (for gluten-free, see substitutions)
- 1 cup granulated **sugar** (or ¾ cup brown sugar for deeper flavor)
- 2 large **eggs**
- 1 tsp **vanilla extract**
- 1/2 tsp **baking powder**
- 1/4 tsp **salt**
- 1/2 cup **dark chocolate chips** or chopped dark chocolate (optional but lovely)
For the Sauce / Garnish (if applicable):
- 2 tbsp cocoa powder + 2 tbsp maple syrup mixed for a quick drizzle (optional)
- Sea salt flakes for sprinkling
How I Make It
Step 1:
Preheat the oven to 350°F and line an 8-inch square pan with parchment, leaving a bit of overhang for easy lifting. Toss the chopped **beetroot** and the pitted **avocado** into a blender or food processor with a splash of water if needed. Pulse until you have a smooth, deep magenta puree — it looks wild and smells earthy and sweet. I scrape the bowl a few times so the texture stays silky.
Step 2:
In a large bowl, whisk together the **eggs**, **sugar**, and **vanilla** until the mixture lightens slightly and you hear a soft whisking sound. Add the beet-avocado puree and whisk until you see the batter turn darker and glossy. This step builds a nice lift, so don’t skip the whisking — but don’t overdo it either.
Step 3:
Sift in the **cocoa powder**, **flour**, **baking powder**, and **salt**. Fold everything together gently with a spatula until just combined — you want a batter that’s thick and shiny with no streaks of flour. Stir in the **chocolate chips**. The batter will smell intensely chocolaty with faint earthy beet notes; it’s oddly comforting.
Step 4:
Pour the batter into the prepared pan and smooth the top. Bake at 350°F for about 25–30 minutes. Watch for a crackly top, set edges, and a slightly jiggly center — that wobble tells you the brownies will be fudgy, not dry. If you prefer cake-like brownies, bake a few minutes longer but check every 2 minutes to avoid overbaking.
Step 5:
Let the brownies cool in the pan for 10 minutes, then lift them out with the parchment and cool completely on a rack. Sprinkle with sea salt flakes or drizzle the cocoa-maple sauce. Cut into 9 squares. The cross-section shows a deep chocolate interior with a tender, almost creamy texture. Serve warm with a scoop of vanilla ice cream if you’re feeling decadent.
Pro Tips
- Use ripe **avocado** for creaminess — underripe gives a bitter edge. If your avocado feels firm, let it ripen on the counter a day or two.
- If your **beetroot** is super sweet, reduce sugar by 1–2 tbsp to balance flavors.
- For extra fudginess, underbake by 2–3 minutes; the center should still wiggle slightly.
- Swap half the flour for almond flour for a tender crumb (gluten-free option) but reduce baking time slightly.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use **gluten-free 1:1 flour** to make these gluten-free; expect a slightly more crumbly edge.
- Swap granulated sugar for coconut sugar or 3/4 cup honey (reduce liquid elsewhere) for different sweetness profiles.
- Replace **eggs** with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version; texture will be a bit denser.
- For dairy-free, use dairy-free chocolate chips and the avocado already keeps these naturally rich.
Variations & Tips
- Add 1/2 tsp cinnamon and a pinch of chili powder for a warm, spicy kick.
- Fold in 1/2 cup chopped walnuts or pecans for crunch.
- Stir 1/4 cup espresso or strong coffee into the batter for an amplified chocolate flavor.
- Make mini brownies in a muffin tin for portable treats — bake ~18 minutes.
- Top with orange zest and dark chocolate pieces for a bright, elegant twist.
- Turn leftovers into a decadent brownie milkshake: blend a brownie with milk and ice cream.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can bake them and store airtight at room temperature for 2 days or in the fridge for up to 5 days. Warm in a low oven or microwave briefly to revive that fudgy texture.
- Can I double the recipe?
- Sure thing. Use a 9×13-inch pan and expect the bake time to increase to about 35–40 minutes. Check for the same crackly top and slightly jiggly center.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil for 8 tbsp butter) and you’ll still get moist brownies.
- How do I know it’s done?
- Look for a shiny, crackled top, firm edges, and a center that still jiggles a touch. A toothpick will come out with moist crumbs, not raw batter. Those cues mean fudgy perfection.
- What if I don’t have ingredient X?
- If you lack fresh beets, use ¾ cup canned beets (drained). No cocoa? Melted dark chocolate works — expect a slightly richer flavor and reduce sugar by a tablespoon.
How I Like to Serve It
I love these warm from the oven with a scoop of vanilla ice cream and a sprinkle of flaky sea salt. They also pair beautifully with black coffee or a glass of cold milk for kids. For a party, I cut them into bite-sized squares and arrange them on a pretty platter — they always vanish first. In fall and winter, the deep color and warming spices (if I add them) feel cozy and festive.
Notes
- Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat in the microwave for 10–15 seconds per piece for that just-baked feel.
- Not applicable here, but when cooking meat, remember safe temps: 165°F for poultry.
Final Thoughts
Closing: Now go get a beet and an avocado and make something that tastes like a treat and feels like a tiny secret — you’ve got this!