Yes, kale brownies…
I promise I’m not crazy.
Well maybe just a little bit.
When I first started blogging, I loved to see what google searches were leading people to the site. A few of my favorites:
- Chocolate covered bumblebees
- Chocolate covered grasshoppers
- How to turn your boyfriend into a pig
- Ugliest banana ever
- Sarah Palin is a pumpkin
- Eat cheese or die
- Toes taste like tator tots
(Really I have no idea about the last one… it’s quite perplexing disturbing. And my apologies to whomever found the blog while searching for “eat cheese or die.” Most likely my site was a big disappointment.)
And then there were the two people who found my blog by typing “kale brownies” into the search bar. Although I didn’t actually have such a recipe posted at the time, the idea intrigued me. I’ve done cauliflower cake, spinach ice cream, zucchini coconut cream pie, chickpea blondies, zucchini muffins (maybe that last one isn’t so out-of-the-ordinary)… In other words, I’m open-minded about trying odd-sounding foods. Maybe it’s because I grew up in Japan, where they often put beans in desserts and where green tea ice cream is a staple. Or maybe it’s just because I’m overly curious.
In any case, this is one of the rare recipes on my site that I probably wouldn’t serve to someone who isn’t open-minded or into healthy eating. It’s not that the kale brownies aren’t rich and delicious (they are!), but you can see flecks of green in them, which is an instant giveaway to their healthfulness. Still, if you consider yourself an adventurous person, do give these brownies a try. They might just surprise you!
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 xylitol or 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. (Frosting recipe is below the next photos.)
Frost the coconut flour brownies with either my Healthy Chocolate Frosting or with the following:
- 1/2 cup cacao or cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g)
- 1/2 cup virgin coconut oil, melted (75g)
- chocolate chips for the tops, optional
Mix the frosting ingredients to form a sauce. Spread over the kale brownies, top with chocolate chips if desired, then refrigerate or freeze 10-20 minutes; the sauce magically transforms into chocolate frosting! Due to the melty nature of the coconut oil, the frosted brownies are best stored in the refrigerator or freezer (they thaw well). The healthy brownies are high in fiber and Vitamins A, C, and K, cholesterol-free, gluten-free, vegan, low in sugar or sugar-free, and they also offer Omega 3s! (If you prefer coconut-free brownies, try my Black Bean Brownies or Pumpkin Brownies.)
Link of the Day: Baked Oatmeal
I am a little skeptical I must say….but the chocolate looks Oh so good!!
I made your zucchini brownies yesterday, so good! Curious if you think you could make these kale brownies with the zucchini in them as well?
Wow, so interesting and unique! I’ve only ever had kale in its raw form, or as “chips,” but this is definitely interesting!
Do you think these would work without the xylitol/sugar, adding more stevia (liquid). I love that they have coconut flour and no eggs. I’m sensitive to eggs and makes it difficult being grain free. Thanks! Tina
Like Lisa, I’ve heard of spinach brownies but would never have thought the strong (& gorgeous) bitterness of kale would fly in brownies. I am extremely open-minded about ingredients (as a look at my blog would confirm), so I will definitely make these soon and report back. Looking forward to it actually 🙂
Do you keep the kale/spinach in the full leaf or chop it? or food processor perhaps?
Blend. A food processor would be fine.
While I do love kale…I think I prefer it in savory dishes. Though I guess if I can eat zucchini muffins, this is just the next step. Actually, the bitterness of kale could go well with chocolate… possibilities.
I still need to try your pumpkin brownies, so baby steps. You have the best assortment of healthful desserts I have yet to experiment with, so let the baking begin!
My first thought when I read the title of this post? “Whoa.”
You’re so creative – love this! I just recently made your healthy zucchini brownies recipe and both my husband and I had no trouble eating them up 🙂
Okay – I am definitely making these! I love when veggies are secretly in baked goods haha.
Oops – I posted this in the wrong place! I’ll try again…
Hi Katie- I don’t know what I did wrong, but the recipe is pretty wet. So where you say to take parchment paper to “press down” the batter – there’s nothing to press down! I just poured it in the pan (like a cake batter). It does taste good, but is the amount of water right? Thanks!
Hey Andrea,
Can you tell me more specifics… what brand of coconut flour you used? And any other specifics if possible. The amount of water is right, but maybe different coconut flour brands soak up more liquid than others? I’m not sure… definitely reply back if you can, because I want to get to the bottom of it!
I made these and used 1/2 homemade coconut flour and 1/2 whole wheat flour [because when I ran to Kroger to buy some they did not have coco flour]. I also used Coconut Palm sugar. My brownies came out very “oily” and I didn’t read all the posts to see that you put the kale in a blender… LOL! Used melted Coco oil and ground Cacao Beans. I want them to be yummy too! Any help is appreciated!
This is just what I need because I never can get enough greens in! I’ve done this with sweet potatoes but never greens! I’ll have to give it a try!
Mmmm! Do you know if any flour will work, or just coconut? Can’t wait to try them!
I used whole wheat flour on these and they turned out perfectly.
Gotta say, not sure if I’m adventurous enough for these. But I’d definitely be into tricking someone to see what they say 😉
As much as I love to make green juice, I don’t think that this moment anything could persuade me to consume the last of my kale as much as this recipe!!
Katie, you are my hero! I absolutely love kale, and now that I’ve gotten my family (who are, as a rule, opposed to most vegetables) hooked on it, I am definitely going to try this recipe on them. Thank you for such a creative use of kale 🙂
Mmmmm, kale is my all-time favorite vegetable ever! Bookmarking for this winter when I will hopefully be growing it again….