Pink Brownies
Featured Product:
Beetroot Powder
We've used our bold and beautiful Beetroot Powder to give these plant-based brownies a pop of pink!
Ingredients
Brownie
100g
White chocolate chips
75g
Vegan butter
75g
Caster sugar
75g
Silken tofu
115g
Beetroot
cooked
75g
Self raising flour
75g
Ground almonds
Icing
150g
Icing sugar
2-3 teaspoons
Beetroot juice
Instructions
Brownie
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.
Icing
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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