Vegan Brownies with Pink Icing

by Peachy Palate

Avocado and brownies are two words that sound like they shouldn’t go together but we promise you if you are looking for a vegan brownie recipe that tastes delicious but is also nutrient-dense, this is the recipe for you. They are super fudgy, packed full of vitamins and minerals from our Linwoods Flax, Nuts & Q10 blend and made with pretty pink icing to make it extra sweet for Valentines Day.

Preparation Time – 10 minutes

Cooking Time – 25 minutes

Servings – 10 -12 

Ingredients

For the Vegan Brownies

• 150g ripe avocado
• 125ml oat milk
• 100g brown sugar
• 100g white sugar
• 40g raw cacao powder
• 2 tbsp Linwoods Milled Flaxseed with Almonds, Brazil Nuts, Walnuts, and Co-Enzyme Q10
• 125g plain white flour or plain white spelt flour
• ½ tsp baking powder

For the Icing

• 2 – 3 tsp beetroot powder
• 100g vegan cream cheese
• 200g icing sugar
• Rose petals, cacao nibs or chocolate chips, and coconut chips for garnishing

Directions

1. Line an 8 inch square tin with baking paper, leaving a little overhang on each side, and lightly grease with spray oil or vegan butter.
2. Preheat your oven to 180C (350F).
3. Blend together avocado and oat milk in a jug. 
4. Sift together sugars, cacao powder, flour and baking powder into a large bowl.
5. Add avocado and milk puree and mix well to combine. 
6. Transfer the thick batter to the prepared tin. Spread evenly with a spatula.
7. Bake for 25 minutes.
8. Remove from the oven and allow to cool in the tray.
9. Beat together the vegan cream cheese with the icing sugar with the beet powder in a large deep bowl using an electric mixer or beater until smooth.
10. Spread over cooled brownies. Garnish as you please and slice.
11. Store vegan brownies in the fridge in a sealed container for up to four days.