Inspired by Anna Olson (and a Triple Chocolate Brownie Recipe)

I’m feeling inspired.

Anna Olson's triple chocolate brownie recipe is the only brownie recipe you need |

After drooling over the food porn during Anna Olson’s presentation, I went home to make a batch of her incredible triple chocolate brownies

Last week, I had the opportunity to attend a conference and hear the fabulous Anna Olson speak about her rise to the celebrity chef she is today. And I have to tell you, I am feeling inspired by Anna Olson. Anna was speaking to a room full of women entrepreneurs at the GWEN 2015 Conference (Growing Women Entrepreneurs) about building her brand. For Anna, that brand is based around respect: respect for the ingredients, respect for the technique and most importantly, respect for the people she is cooking for. Respect is at the core of every decision the seven-time cookbook author, cooking show host and pastry chef makes. While respect has always been at the core of what Anna has done, she never considered it to be her brand until she was asked to describe her brand in an interview.

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Baking with beets

Sneak veggies into dessert with beet brownies |

Sneak veggies into dessert with beet brownies |

Had I tried these as a kid, I would have been fooled.

I had to be tricked into eating most vegetables growing up. The list of vegetables I would eat without a fight was short — celery, lettuce, artichoke. The last one throws everyone off, not the typical favourite of a picky eater but what can I say, I wasn’t your typical kid. One way my mom always had success was to puree the veggies.

This brownie recipe features pureed beets and will trick even the finickiest of eaters. I should know, I am a recovering one.

You would never know by biting into one of these rich, moist, fudgy brownies that they contain beets. I was expecting an earthy flavour with traces of dirt. These brownies were full of flavour and it wasn’t dirt. It was chocolate. Rich, dense, fudgy chocolate. A beet-loving coworker slowly ate her brownie searching for traces of beet flavour but couldn’t find a trace. Neither could anyone else. The husband was hesitant to try them but was pleasantly surprised by their rich, chocolatey, beetless taste.

Even better, these brownies were made with beets fresh from my garden. I will definitely be making these veggie-full brownies again.

Buried Beet Brownies. No one will guess there is beet buried in these rich, fudgy brownies |

Buried Beet Brownies. No one will guess there is beet buried in these rich, fudgy brownies |

Buried Beet Brownies

(You’ll never know it’s there)

Adapted from The Way to My Family’s Heart

• 2 large beets
• 3 large eggs
• 2/3 Cup brown sugar
• 2/3 Cup vanilla sugar
• 1/2 Cup coconut oil
• 1 1/4 Cup cocoa powder
• 3/4 Cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher or sea salt
• 1 Cup chocolate chips

Peel beets and boil until tender, about 35 minutes. Drain and puree (You will likely have to add some water to the food processor during the pureeing process or you will end up with tiny bits of beets. The water will help bind it). Put aside.

Preheat oven to 350.

In a bowl, whisk together the eggs, oil and sugar. Add the beets and whisk to combine.

In a separate bowl combine the remaining dry ingredients. Slowly add to wet mixture,  stirring to incorporate as you add more. At this point, I had to abandon the whisk and grab a spoon, the batter got thick and it was too much for my whisk. Finally, toss in the chocolate chips.

Pour batter into a greased 9×13 glass baking dish and bake for 30 minutes or until toothpick comes out clean. Let cool and be amazed at the beetless taste of these buried beet brownies.

Bake with your veggies. Buried Beet Brownies at

Bake with your veggies. Buried Beet Brownies at