Vegan Beetroot Chocolate Brownie

Pre-heat the oven to 180^°C (fan)/ 200^°C electric/Gas Mark 6.

Place the chocolate, plant butter, condensed milk, sugar and vanilla extract into a non-stick saucepan. Melt over a gentle heat stirring occasionally to combine.

Sift the flour and cocoa powder into a bowl. Add the melted chocolate mix and stir to combine. 

Add the crumbled Cauldron Authentic Tofu and grated beetroot and mix to combine.

Line a 20cmx20cm square cake tin with baking paper. Spoon the mix into the tin. 

Bake in a pre-heated oven for 45 minutes (the brownie should still be slightly gooey in the middle). 

Remove and allow to cool completely in the tin. 

Slice into 16 squares.