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How to make Ulu Hye's

Vegan Fudge Beetroot Brownies with Avocado Frosting

When I pitched this vegan fudge beetroot brownie with avocado frosting recipe, my team pulled a face and there was silence. I assured them to trust me, and reminded them that everything I make is delicious!

These beetroot brownies did NOT disappoint. Fudge factor is very important to us, so I made sure this wasn’t lacking. You wouldn’t even know that this recipe is packed with fruit and vegetables.

This is a definite crowd pleaser and completely vegan. Not to mention rich in magnesium and iron, thanks to the beetroot and cacao. We can thanks oats, chia and avocado for the high dietary fibre and essential fatty acids.

Enjoy this one, team. It’s a cracker!


Dry Ingredients
  • 1 1/3 cup oat flour
  • 3/4 cup coconut sugar
  • 1/4 cup cacao
  • 1 tbsp chia seeds
  • 1/4 tsp bicarb soda
  • 1/4 tsp baking powder
Wet Ingredients Choc-Avocado Frosting
  • 1 ripe avocado
  • 1/2 cup maple syrup
  • 1/4 cup cacao



Preheat your oven to 175°C and line a square baking dish with baking paper

In medium bowl, combine dry ingredients

In a separate bowl, combine wet ingredients

Pour wet ingredients into dry ingredients and combine

Pour into your lined baking dish and bake for approx. 15 minutes. If you want gooey brownies, don't over cook

In your blender or food processor, add the avocado frosting ingredients and blend on high until smooth and free from lumps

Once your brownies are ready, set aside to cool before frosting

Once cooled down, add frosting and cut into 16 squares and enjoy!

Beetroot brownies will keep for up to 5 days in the fridge

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