A great way to use vegetables in baking and the kids will never know. I like brownies with raspberries or nuts sometimes, but my kid prefers plain flavours so I've kept it simple.

300g beetroot, boiled, peeled and cut into chunks
3 eggs or make flaxseed eggs
1/2 c sweetener such as rice malt syrup, maple syrup, honey, coconut sugar, panela (not agave)
1/4 c melted coconut oil or butter
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
pinch salt
1/2 c cocoa or cacao powder
1 c flour or almond meal (I use almond meal, buckwheat and organic wholewheat)

Preheat oven to 180C. Line a brownie tin with baking paper. Approx 20x20cm or 18x25cm.
In a food processor blitz all the wet ingredients together. Pour into a bowl and fold in the baking soda, baking powder, salt, cocoa flour until combined. If the mixture is too runny, add some more flour. If it's too thick, add some non-dairy milk. Pour into the tin and bake for 20-25 min until cooked through. Cool in the tin for 10 min then transfer to a wire rack to cool completely. Cut into 12 -16 squares.
Dust with icing sugar if desired.