Photo of Chocolate & beetroot brownies by WW

Chocolate & beetroot brownies

Points® value
Total Time
35 min
15 min
20 min
These brownies taste even better the next day, if they last that long!


Egg, whole, raw

2 medium, raw

Light Brown Sugar

125 g

Low Fat Spread

75 g


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


  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.


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