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Pink Brownies

We’ve used our bold and beautiful Beetroot Powder to give these plant-based brownies a pop of pink!



  • 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.


  • 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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