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Photo of Chocolate & beetroot brownies by WW

Chocolate & beetroot brownies

8
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Easy
These brownies taste even better the next day, if they last that long!

Ingredients

Egg, whole, raw

2 medium, raw

Light Brown Sugar

125 g

Low Fat Spread

75 g

Beetroot

150 g, raw. grated

Vanilla Extract

1 teaspoon(s), level

Dark Chocolate

75 g, melted

White Self Raising Flour

100 g

Cocoa Powder

3 tablespoon(s), level

Baking powder

1 teaspoon(s), level

Icing Sugar

25 g

Instructions

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease and line a 23cm square tin with greaseproof paper and set aside.
  2. Put the eggs, sugar and low fat spread in a large bowl and whisk with an electric mixer for 5 minutes or until pale and fluffy. Beat in the beetroot, vanilla extract, and melted chocolate using a spatula or wooden spoon. Sift the flour, cocoa and baking powder over the top and fold in with a metal spoon.
  3. Pour into the prepared tin, level off the top and bake for 20 minutes or until firm to the touch. Allow to sit in the tin for 5 minutes before turning out onto the rack to cool. To make the icing, combine the icing sugar with a drop of pink food colouring and add a tiny splash of water to get a thick consistency. Drizzle over the cake, allow to set and then cut into 12 squares.

Notes

Once cooled, simply wrap in greaseproof paper and clingfilm and store them in a cool place.

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