Baby marrow and beetroot brownies

3 servings Prep: 25 mins

By Independent Contributor January 11 2021
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Ingredients (11)

1 cup beetroot purée
2 cup baby marrows — grated
1/4 cup canola oil
45 ml almond milk
1 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
For the frosting:
1 1/2 cup coconut oil — melted
1/2 cup cocoa powder
1 cup icing sugar
80 g Simple Truth Skinny Dipped Almonds — chopped
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1. Mix together the beetroot purée and the grated baby marrow.

2.  Add the rest of the wet and dry ingredients and stir well to combine.

3. Pour into a greased baking tin and bake in a preheated oven of 160°C for 20–25 minutes, or until baked but still a little fudgy in the centre.

4. Make the frosting by mixing together all the ingredients until well combined.

5. Remove the brownie from the oven and once cooled, evenly spread the frosting over the brownie.

6. Top with chopped Simple Truth Skinny Dipped Almonds and serve!

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