Pink Brownies

Featured Product:

Beetroot Powder

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JustIngredients Beetroot Powder

We've used our bold and beautiful Beetroot Powder to give these plant-based brownies a pop of pink!



100g White chocolate chips
75g Vegan butter
75g Caster sugar
75g Silken tofu
115g Beetroot cooked
2 teaspoons Beetroot powder
75g Self raising flour
75g Ground almonds


150g Icing sugar
2-3 teaspoons Beetroot juice
1 teaspoon Beetroot powder



Preheat the oven to 180C or 160C for fan assisted ovens and grease and line a pan with baking paper.

Place the chocolate chips, butter and sugar into a saucepan and gently heat until melted together, mix and leave to cool for 10 minutes.

In a food processor, blend the tofu, beetroot and beetroot powder together to make a puree.

Sieve the flour into a mixing bowl, tip in the ground almonds, beetroot puree, melted chocolate and raspberry powder and mix to combine.

Spoon the mixture into the prepared tin and bake for 30 minutes or until lightly crusted. Leave to cool.


Mix the icing sugar, beetroot juice and beetroot powder together in a bowl. Add a splash of water if needed and drizzle on top of the brownie to serve.

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