So, how is life in lockdown going for everyone? Hope you are all well and sending you lots of love and positive vibes from the Attic.
One thing I have always wanted to do it perfect my own recipe for vegan brownies and now we have lots more time on our hands, that’s what I have done. I thought I’d share it with you beautiful bunch as I know lots of you are keen bakers and foodies!
This makes two trays and I am a bit fast and loose with the measurements so you don’t need too be exacting 
400g beetroot – I buy the cooked stuff, not pickled, obvs!
300g fresh raspberries but frozen would work too
500g dark chocolate, chopped. Most dark chocolate is vegan, Asda do one that is raspberry flavoured this is just epic!
250g vegan spread. I use Floral buttery, all Flora is vegan now
100ml of nut milk – I like Oatly Barista as it is nice and creamy
250g caster sugar
150g wholemeal self-raising flour
Little splash of high quality vanilla flavouring
Break the chocolate up into small chunks into a bowl, add the butter and melt over a saucepan of hot water.
Whisk together the milk and sugar. Add the chocolate mixture.
I whizz the beetroot and raspberries up in the Nutribullet as my boys act as though fresh fruit will poison them so that way I can hide it! But, I think it is nicer if you can mash up the raspberries and grate the beetroot. Add the beet and berry mixture to the chocolate mix. Fold in the flour and dash of vanilla.
Pour into a lined, deep baking tray. Cook in the oven on approx gas mark 4 for around half an hour. I like mine nice and gooey so I take them out when the centre is still quite soft. Cook for longer if you prefer them to be more cake like.
Happy scoffing, i enjoy mine with a raspberry and mint prosecco, cheers! â¤ï¸âï¸ð«ð°ð
If you give it a go, please let me know what you think and share your piccies on our Facebook page.
Big love – Amanda xx
