Joan’s Beetroot Protein Brownies

Beetroot Protein Brownies

  • 140g cooked beetroot roughly chopped
  • 175g ground almonds
  • 120g chestnut purée
  • 30g cocoa powder
  • 45g honey
  • 30g vanilla flavour protein powder
  • 2 tsp vanilla extract
  • 4 eggs

Preheat oven 180°C (fan 160°C) gas mark 4. Place all ingredients in a food processor & blitz to a smooth batter. Tip batter into a lined brownie tin (about 28cmx15cm) and bake for 18 min. Remove brownie from tin an leave to cool before cutting into squares. I mixed in some dried fruit and nuts before tipping the batter into the brownie tin, this is optional.