Ultra-moist plant-based brownies recipe with chocolate frosting
Brownies with an incredibly moist texture, an extraordinary chocolaty taste and which also contain a host of wholesome fresh vegetables as well as their nutritional properties, do you think it's too good to be true?
Our ultra-moist plant-based brownies recipe contains almost 3 cups of real vegetables which are largely responsible for the taste and especially the texture of this sweet treat.
Makes 16 pieces | Prep time: 45 minutes | Cook time: 50 minutes
Ingredients for the ultra-moist plant-based brownies recipe
Chocolate brownies
- 1 tbsp ground flax seeds
- 1 tbsp ground chia seeds
- ½ cup water
- ¾ cup red beet, grated
- 1 cup zucchini, grated
- 1 cup sweet potato, grated
- ¾ cup Plant-based butter
- 2 cups coconut sugar
- 2 cups almond flour
- ½ cup brown rice flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp pink salt
- ½ cup unflavored plant-based yogurt
- ½ cup cocoa powder
- 1 ½ - 2 cups walnuts, chopped
Chocolat frosting
- 1 cup plant-based butter
- ½ cup cocoa powder
- 2 tbsp oat milk
- 2 tsp vanilla extract
- 3 cups icing sugar
Steps to prepare the ultra-moist plant-based brownies recipe
Chocolate brownies
Preheat oven at 350°F and line a baking sheet with parchment paper to cook the vegetables.
Line and lightly butter a 15 ½ x 10 ½ x 1 inch pan*.
*Make sure your baking sheet is as close to these measurements as possible. This size is very important to get perfectly moist brownies.
In a small bowl, combine ground flax and ground chia with ½ cup of water. Set aside to thicken.
Spread grated beets, zucchini and sweet potatoes on the baking sheet. Cook for 25 minutes to “dry” the vegetables. This step is important to prevent the vegetables from adding too much moisture to the brownies.
While the vegetables cook, cream the butter, sugar and vanilla and beat at medium speed for 2-3 minutes or until combined and smooth.
Add the chia and flax mixture and mix at high speed for 2 minutes.
In a medium bowl, combine flours, baking powder and salt.
Alternately combine flour mixture and yogurt until there are no lumps. Be careful not to over-mix.
Add the cocoa powder and make sure there are no more lumps.
Check the vegetables. They should not turn golden, just less moist. When the vegetables are ready, add them to the brownie mixture.
Stir in chopped nuts.
Spread the batter into the prepared pan. Bake for 50 minutes to 1 hour or until a toothpick comes out clean.
When the brownies are ready, let them rest for about 1 hour before taking them out of the pan.
Chocolate frosting
With a hand mixer, beat the butter and cocoa for 2 minutes or until the cocoa is well incorporated.
Add oat milk and vanilla extract.
Gently stir in the icing sugar, 1 cup at a time.
For the perfect texture, add a little more milk if the frosting is too thick or a little more icing sugar if it is too runny.
Note: if you have extra frosting, it will be delicious with cookies, ice cream or a bowl of granola. Otherwise, you can always store it in the freezer.
