Calories 283, Fat 2.5g, Saturates 1.4g, Carbohydrates 58g, Sugars 42g, Protein 4.6g, Salt 0.41g
Pre heat your oven to 160°C (Gas Mark 3, 350°F) and line a 10 inch baking tray with parchment paper.
Add all the dry ingredients for the brownies to a large bowl and mix well to combine. Add the wet ingredients to the bowl and mix everything together well using a hand whisk, until smooth.
Pour the batter into the prepared pan and transfer to the oven to bake for 25 minutes. Check they are cooked by inserting a skewer into the middle — if it comes out almost clean then the brownies are ready.
Allow to cool for a few minutes in the tin before turning out onto a wire rack to cool completely.
Cut into squares and dust with icing sugar before serving.
*Chef's note - blend cooked, peeled beetroot with a couple of tablespoons of water in a high powered blender to make the purée
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