Beetroot and Avocado Fudge Brownies

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Brownies are one of the most personal desserts there is. People like them in very specific forms – cake-y, gooey, fudgey, crunchy, with nuts, with chocolate chips, or with dried fruit.

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For me, I’m pretty easy going when it comes to brownies, which I don’t eat all that often, but when I do, wonder why I don’t eat them every day (erm, my waist line and my heart maybe?)?

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My most favourite brownie texture has so far been impossible to recreate at home or even find any where but one place which I can no longer eat them. It is Costa Coffee’s brownies. They have a crisp layer on top that I just loved against the soft fudgey filling. Now I’ve managed brownies of all other forms, but that crisp, crunchy layer, I have not achieved.

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So, this recipe is a bit of a rebellion against all those years I tried making that texture and in fact the result is absolutely the opposite. The raw brownie batter is topped with a warm chocolate sauce before being baked, which bubbles into the batter during baking, giving no where near a crisp top, but instead a lavish, gooey, decadent, fudge sauce layer. Now even a die hard, crisp brownie lover can’t resist that.

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Inspired by my Beetroot and Avocado Chocolate Cake and the Vegetarian Recipe Club’s brownies, to give a totally indulgent chocolate brownie hit whilst providing your body with the health benefits of beetroot, avocado and pure cocoa and just a small amount of healthy fat.

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Ingredients: Serves 16

Topping:

  • 30g/2tbsp vegan margarine
  • 30g/2 tbsp natural cocoa powder
  • 60ml/4 tbsp soya milk
  • 160g/3/4 cup + 1tbsp unrefined brown sugar or equivalent stevia sugar blend
  • 1 tsp pure vanilla extract

Brownie:

  • 110g/1 cup ground almonds
  • 15g/2 tbsp plain flour
  • 2 tsp baking powder
  • 60g/4 tbsp cocoa powder
  • 100g/1/2 cup unrefined brown sugar or equivalent stevia sugar blend
  • 1 tsp salt
  • 150g avocado/1 medium/1 cup cubed, blended until smooth
  • 200g raw beetroot/2 medium, finely grated or blended fine
  • 125ml/1/2 cup soya milk
  • 1 tbsp oil (olive, rapeseed, hemp, avocado, sunflower)
  • 115g/2/3 cup vegan chocolate chips

Method:

  1. Preheat the oven to 180’C and grease a 9 inch square tin.
  2. Melt all the topping ingredients together in a small pan over a medium heat, stirring until smooth. Set aside.
  3. Mix together the dry ingredients (almonds – salt) in a large bowl, then add the remaining ingredients and fold through until blended but do not beat.
  4. Spread evenly in the pan and pour over the chocolate sauce.
  5. Bake for 30-40 minutes or until the batter no longer jiggles when the pan is gently shook and a skewer inserted comes out sticky but not wet.
  6. Leave to cool on a wire rack then place in the fridge to firm up before slicing.

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I’m entering this into the #EXTRAVEG FOOD BLOG CHALLENGE – MAY 2015 hosted by Veggie DessertsFuss Free Flavours and Utterly Scrummy.

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This entry was posted in Bars and slices, Chocolate, Desserts, Egg-free, vegan, Vegetarian and tagged , , , , , , , . Bookmark the permalink.

52 Responses to Beetroot and Avocado Fudge Brownies

  1. lucylox says:

    Never tried an avocado brownie, but I’m seriously tempted now!

  2. I have not tried avocado either but have been bumping in several recipes that do…yours looks really good!

  3. These look great! I just made black bean brownies for the first time and loved them, can’t wait to try beets and avocados!

  4. These look super moist Poppy, and I love the pretty red center. I guess you can use beets in almost anything! Celeste 🙂

    • Poppy says:

      Thanks Celeste 😀
      I love the colour too, they’re kind of like red velvet brownies! I love to use beetroot in chocolate baking! 🙂

  5. myninjanaan says:

    It’s so interesting that you have a sauce that goes on top of the batter! I’ve never seen brownies baked that way! I love it! 😀

  6. mmm brownies, my favorite dessert!

  7. The combination of the ingredients are fascinating. 😀

  8. Liz says:

    very pretty–and I’m impressed you’ve combined beet and avocado. I’ve worked with each separately (beets in brownies and avocados in fudge), but never together. Hmmmm…

  9. Janet Rörschåch says:

    Really fascinating recipe. I’m going to send it to one of my friends, who is a raw foodie. Thank you.

  10. jaz says:

    Reblogged this on Vegetarian Lifestyle and commented:
    So…I am drooling over this recipe and making a mental list of the ingredients that I have in my kitchen. I need to go shopping. Thank you Poppy Patisserie!

  11. I love brownies but i tend to stay away because of high butter content, your recipe looks really good and healthy! Yum!! 😀

  12. cavelle says:

    AHHH! I am so glad to have found your blog- I cannot wait to try these!!

  13. Ally says:

    Yum! These look so pretty 🙂 I’m sure they taste fabulous too.

  14. Yum, I have to try! I love using avocado in chocolate recipes but have never tried beetroot before so must give it a go 🙂

  15. I love the color! I’ve never tried anything quite like this but I am eager to try!

  16. Avocado brownies! Love the idea.

  17. from the name these sounded intriguing, even a little gross, but they actually look delicious! A great healthy take on a classic chocolate brownie 🙂

  18. Reblogged this on Jessica Marsden's PDP and commented:
    Beetroot & Avocado salads AND brownies are my all time favs! Combines, ohhhh my! Must make these soon

  19. Violet says:

    Looks sooooooo healthy yummy! Thanks for sharing! 🙂

  20. Sarah says:

    Think I’m going to have to make these brownies for the next person who tells me that vegetarian/vegan food is all too healthy and bland – they might be relatively healthy, but the flavours sound fantastic!

  21. These look absolutely amaaazing

  22. Pingback: Yogi Food: Avocado Brownies | Yoga for Unicorns

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  24. Sophie33 says:

    Ooh Poppy! I made these beauties on July 21st, the day that Belgium had a new King! King Philippe ! My family all loved these tasty treats! And they were just right in the layers! 🙂 Thanks again! xxx

  25. lowercase v says:

    This looks both yummy and healthy.

  26. Pingback: Recipe Review: Quite Possibly the Best Ever Healthy Chocolate Cake – Beetroot and Avocado Chocolate Cake with Chocolate Glaze and Toasted Almond Gold Dust | Dose Dependent

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  28. Pamplemousse says:

    I have now made this 3 TIMES!!!! It is so good. It’s bookmarked and it’s my go to chocolate decadence baked cake. We just had some today with homemade vegan vanilla ice cream for my husbands birthday. Thank you for sharing this recipe!!!

  29. Such a great idea. I love avocado as a butter substitute! #ExtraVeg

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