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Chocolate, Avocado and Beetroot Brownies

These chocolate, avocado and beetroot brownies are a delicious alternative to traditional brownies, made without refined sugar or dairy. Ripe avocado gives the brownies a soft, fudgy texture, while cooked beetroot adds natural sweetness and moisture without overpowering the chocolate flavour.
A little almond butter adds richness, while cocoa powde rgives these easy brownies their deep chocolate taste. They are simple to make and perfect when you want a healthier-style chocolate treat.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Dessert, Snack
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 ripe avocado
  • 1 cooked beetroot about 100–120 g
  • ½ cup cocoa powder about 45 g
  • 4 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 100 g plain flour
  • 1 teaspoon baking powder

Method
 

  1. Preheat the oven to 180°C. Line a small square baking tin with baking paper.
  2. Place the avocado and cooked beetroot in a food processor and blend until smooth.
  3. Add the cocoa powder, maple syrup and almond butter and blend again until thoroughly combined.
  4. Add the flour and baking powder and mix until you have a thick, smooth batter. If the mixture seems unusually thick, add a tablespoon of water at a time until it reaches a spreadable consistency.
  5. Transfer the mixture to the prepared tin and smooth the top.
  6. Bake for 20–25 minutes, until the top is set but the centre remains slightly soft.
  7. Allow to cool completely in the tin before cutting into squares. The brownies will firm up as they cool.