Kale Brownies! Kale Brownies Adapted from Zucchini Brownies loosely-packed 3 cups kale or spinach leaves (80g) 1/2 cup applesauce (120g) 2 1/2 tsp pure vanilla extract 1 1/2 cups water (360g) 3 tbsp ground flax (18g) 3/4 cup vegetable or melted coconut oil (115g) 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.) 3/4 cup cacao or cocoa powder (65g) 1/2 tsp salt 1/2 tsp baking soda 3/4 cup sugar of choice (150g) 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice 1/2 cup mini chocolate chips, optional Preheat oven to 350F. Line a 9×13 pan with parchment paper, or grease well. Blend together the first 6 ingredients (if using coconut oil, make sure applesauce and water are not cold). In a large mixing bowl, stir together all remaining ingredients. Pour wet into dry and stir until just evenly combined, pour into the prepared pan, then use a full sheet of parchment or wax paper to press down firmly until the batter evenly covers the pan. Bake 19-20 minutes. Pat down hard with a pancake spatula or another sheet of parchment paper. Let brownies sit 15 minutes before cutting into squares. (As a general rule, cutting brownies with a plastic knife prevents crumbling.) They taste 10 times better the next day, so make them in advance if possible. Makes 20-24 squares. See this recipe and the frosting recipe at: chocolatecoveredkatie/2013/08/08/kale-brownies/
Posted on: Sun, 11 Aug 2013 15:00:35 +0000
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