You probably already know that beetroot is full of minerals, has a positive effect on immunity, improves digestion, and is also extremely tasty. However, you may be surprised that we used it as the main ingredient in our new sweet recipe and made Beetroot brownies with cream cheese icing. Try this recipe too!
Brownie cake ingredients:
- 370 g of cooked beetroot
180 g of wholemeal flour
- 150 ml of water
30 g of cacao
2 tablespoons of melted coconut oil
- 1 egg
- 1 baking powder sachet
Icing ingredients:
- 250 g of soft low-fat cream cheese
40 g of lyophilized raspberries
30 g of Just Whey protein in coconut and white chocolate flavor
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Instructions:
Make brownie batter by simply mixing the cooked beetroot, flour, water, sweetener according to taste, cacao, oil, eggs and baking powder. Pour smooth batter without any lumps into a rectangle baking pan that is sprayed with coconut oil. Bake brownies at about 175℃ for 35-40 minutes.
Meanwhile, prepare the icing by mixing the cream cheese and protein. When the cake is baked, let it cool down, then spread the prepared icing and sprinkle with freeze-dried raspberries. Then put brownie cake in the fridge for a while to make it stiff, then cut into 8 pieces and serve!
| Calories | 209 |
| Protein | 13 g |
| Carbs | 35 g |
| Fat | 6 g |
We believe that this non-traditional combination of a soft beetroot brownie cake has caught your eye. And if you like our new recipe, don’t forget to share it with your friends.