Beetroot Brownies

Based on April’s Zucchini Brownies

Beetroot Brownies

  • ¾ cup egg whites
  • 1 cup pumpkin puree (pureed butternut or carrot will also work fine)
  • ½ cup cocoa powder
  • ¼ cup soy flour
  • ¾ cup wheat bran
  • 2 scoops protein powder (chocolate flavour for me, but I’m sure that vanilla or even plain would work fine too. I used the most gross protein powder ever and it wasn’t at all noticeable!)
  • ½ cup granular sugar substitute (Sweet-a-Vita’s stevia and erithritol blend for me) or pure powdered stevia to taste (you won’t need much if using the pure stevia – probably about a teaspoon or less)
  • 1 tsp vanilla essence
  • Large pinch of salt
  • Small pinch each of baking powder and baking soda
  • About 100g beetroot (1 root, peeled and grated)
  1. Preheat oven to 180/350/Gas 4. Line an 8×8 square pan with baking parchment/greaseproof paper and spray lightly with non-stick spray.
  2. Mix all ingredients together until thoroughly combined (best to add the beetroot last, so that you can get the rest of the batter smooth).
  3. Pour into the prepared pan and bake for 45 minutes, or until skewer inserted into the centre comes out clean.

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