By Ankie Niesing– Avid runner and mom to 2 fussy eaters. As a home economist and owner of the Wooden Spoon Kitchen Cooking school she is passionate about healthy eating and helping others to enjoy and make nutritious food.
Finding it hard to get your kids to eat vegetables? Then you need to learn to become very sneaky.
I recently served my fussy 5 year old a ‘chocolate milkshake’ aka spinach, avo, banana, strawberry and cocoa. She drank at least half of it and my 2 year old finished it .If they can’t see or taste the greens they may just eat more veggies.
This brownie recipe has hidden baby marrow in, but you can’t tell. It is still not on the healthy side with added sugar and chocolate but at least the fibre intake will be higher. Only serve occasionally.
Make: 15 Portions
Prep time: 20 minute
Baking: 20-25 minute
100g dark chocolate
200g brown sugar
100g cake flour
30g (2 tbs) cocoa
2.5ml baking powder
1 cup or 3 small grated baby marrows
100g pecan nuts
Pinch of salt
17cm x 18cm x 3cm baking tray, lined and greased with baking paper and oil.
Rolling pin and bag for nuts
Preheat the oven to 180°C
Break chocolate in glass bowl and add butter.
Heat water in a saucepan and melt the chocolate and butter over the water.
Place nuts in a bag and hit with a rolling pin until chunky but not to crumbly.
Break eggs and add to the cooled chocolate and butter mix
Sieve flour, salt, baking powder and sugar and add to chocolate mix.
Add nuts, vanilla and grated baby marrow to the chocolate mix and stir through.
Pour into tin and bake for 20-25 minutes until cooked but still a little gooey in the centre. Cool down and cut into squares.
- Use the correct sized tin or the brownies will either be too thin or to thick and will take longer to cook.
- The brownies should be moist and gooey so don’t overbake them
- Let it cool down before cutting the brownies.
- Serve with Greek yogurt as a dessert
- To decrease sugar intake, cut in small squares or you can use less sugar then indicated in the recipe.
Click here to find other recipes by Ankie Niesing