Fudgy Pink Iced Vegan Brownies

No melting of chocolate, a simple brownie recipe made with avocado which might sound odd, potentially an unnecessary swap, but I kid you not that these are one of my favourite brownies. Super DUPER fudgy, easy to make, and made pretty in pink, ideal for a little extra brownie loving on Valentines Day.

The icing was so darn shiny I could pretty much see my face in it.

These are my dessert brownies. When it comes to brownies there are definitely different categories. I like a fudgy brownie for dessert, a chewy, slightly denser and almost crispy around the edges with a crackly top kind of brownie for nibbling on with a cup of coffee.

Do you fall into one particular brownie camp? I say there are room for all the different kinds!

Recipe created for Linwoods. This is not a sponsored post.

Fudgy Vegan Avocado Brownies with Pink Icing

Print Recipe
By Serves: 10 -12 Prep Time: 15 minutes Cooking Time: 25 minutes


  • **For the 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



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.


Preheat your oven to 180C (350F).


Blend together avocado and oat milk in a jug.


Sift together sugars, cacao powder, flour and baking powder into a large bowl.


Add avocado and milk puree and mix well to combine.


Transfer the thick batter to the prepared tin. Spread evenly with a spatula.


Bake for 25 minutes.


Remove from the oven and allow to cool in the tray.


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.


Spread over cooled brownies. Garnish as you please and slice.


Store brownies in the fridge in a sealed container for up to four days.


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