Four years ago today, Bogdan and I had our first date. I still clearly remember that day – it had been snowing heavily since morning and the last thing I wanted to do on that Wednesday night after work was to get dolled up and go on a blind date! I almost canceled. After creeping his Facebook page for days before our date, I was pretty convinced that he wasn’t my type so why waste my time right?
Good thing I didn’t cancel.
It’s true what they say, “you can never judge a book by it’s cover” because looks can be deceiving. I felt the same way when I came across this beet brownie recipe. Bogdan was disappointed when he found out that beets were a part of the ingredient list but pleasantly surprised when he took a bite! Beets are a healthy way make the brownies super moist. The original recipe calls for 2 cups of shredded beets, but with their strong earthy flavour, I reduced it to 1 cup hoping the kids wouldn’t notice I snuck some vegetables in there. This flourless black bean brownie is next on my list!
What are some things you’ve done to sneak extra veggies into your families diet? Let me know!
P.S. Be sure to tag #cookingwithmable if you whip up a batch of these brownies!
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 225 g chopped semi-sweet chocolate
- 1/2 cup canola oil
- 3 eggs
- 1 cup granulated sugar
- 2 tsp vanilla
- 1 cup peeled and grated raw beets (about 1 medium beet)
- In a medium bowl, whisk flour with cocoa powder and salt.
- Microwave chocolate in a small bowl until melted, about 2 minutes. Stir in canola oil until smooth.
- Whisk eggs with granulated sugar and vanilla in a large bowl.
- Combine chocolate mixture with eggs and sugar mixture, then fold in flour mixture and 1 cup grated beets until just combined. Scrape into an oiled 8 × 8-in. metal baking pan.B
- Bake at 325F until a skewer inserted into the centre comes out clean, 45 to 50 min. Cool on a rack before cutting into squares.
*Thanks you Go Produce Inc. for sponsoring this post.