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
Katie – I can’t seem to find the print button (or share to facebook for that matter) – only pinterest. Am I missing it? I don’t trust myself to bring my laptop in the kitchen without it getting covered in brownie batter
Unfortunately a print button is not yet installed… it is a long story :(. But you can always highlight just the recipe and press control c. Open a word document and press control v. Then print :).
These sound amazing! Unfortunately, my sister and mother (I’m fourteen), aren’t the most progressive eaters. It took them a while to be turned on to my Greek yogurt cookies. So maybe I need to start with something a bit tamer:-)
Hilarious! How do you look up what searches lead to your site?
Google Analytics… unfortunately it gives me like 70,000 pages of results now, and my computer freezes before it gets to the funny one-time searches.
Oh, or you could just use the WordPress Stats plugin.
Just made these and they’re DEEE-LISH! I used spinach and you don’t even taste it, I used normal wheat flour though so they are a bit smushy but I just threw them in the fridge so hopefully they’ll get a bit more sturdy. Next time I’ll use coconut flour, it was just hiding in the back of my cupboard 🙁 Even though they aren’t as heavy, the taste is great! I thew in some extra chocolate chips though because I didn’t have any minis, I’ll definitely be making these again though and now I know, coconut flour and mini chocolate chips! Also they tasted so good that I didn’t even need frosting! If I didn’t use chocolate chips I’d probably put frosting on top though because I’ve got a sweet tooth 🙂
I love your blog and it’s delicious food: D
I tried this recipe yesterday—homemade coconut flour works (we soaked it, oven-dried it and then ground it in a WhisperMill).
They have a really neat taste (they kind of have a “depth” to them) and definitely do taste better the next day. Eating kale is much more fun in brownies! They seem to have disappeared. 🙂
were they dead moist or anything ? I hate dry cake
No, they were VERY moist. Too much, in fact. 🙂 Maybe reduce the liquid? Not sure.
Thanks for the response, I have loads of kale left over and thinking of making these, could normal flour or even gluten free four be used in place of coconut? Im unable to get it in my area
I can’t speak for this recipe, but I think it can be done. See below…this uses oat or all purpose flour.
http://www.doitdelicious.com/blog/detail/brownies_with_carrot_and_spinach
Hope this helps!
thanks gabriella, got some on the go now 🙂
Hi Kate, I’m really curious to try these! Can I use spelt flour instead of coconut flour? I’ve never used coconut flour, does it have a strong coconut flavor? Is it meant to be used as other flours or is it different? Thanks!
I made these last night, and I’m not sure if they came out quite right. Are they supposed to be more fudgy/gooey than dry? I also cooked them for about 10 more minutes than you suggest, so maybe mine are just undercooked? I haven’t made brownies in awhile and never gluten-free brownies, so I’m just not sure. Any thoughts?
See Katie’s message to LeAnn above, and reply with the specifics she asked for best help. https://lett-trim.today/2013/08/08/kale-brownies/comment-page-1/#comment-1181002%3C/a%3E%3C/p%3E
Thanks for the insight, but I didn’t make my own coconut flour. I used Bob’s Red Mill, so I’m not sure why mine turned out so liquidified.
Hi Laura,
If you get a chance, read through this post: https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3Cbr /> If none of the troubleshooting helps, be sure to reply back with as many specifics as you can… hopefully I can help figure out what happened. They’re soft when they first come out, but they firm up to a fudge brownie texture after a few hours.
This looks so yummy! I have to try it out pretty soon! Also, I highly recommend using either xylitol or erythritol as sweetned combined with stevia. I found that such combinations yields ultimate sweetness without ANY weird after tastes. Be sure to use quality products though! I recommend brand NuNaturals. Their products have absolutely no after taste. You can order NuNaturals products on http://www.iherb.com and use this code JZQ840 to get $10 off your first order and free shipping.
These were delicious!!! I didn’t have any kale on hand so I substituted a lettuce mix and “peachsauce” (okay, peach puree 😉 and they turned out amazing!!!
Do you think Swiss chard would work in place of the kale or spinach? Right now, I have lots of the chard on hand and have been substituting it for spinach in other recipes.
Sure, that sounds good!
I’m so glad I ran into your blog, Katie! I’ve been putting kale into fresh fruit smoothies for my kids. Now I can sneak them into brownies. Thanks! I’m looking forward to trying out your other recipes.
made them! I had the same liquid problem but I just let them cook 15/20 mins more than you suggested and they turned out pretty good! I used spelt instead of coconut flour so that might have been the problem I don’t know. They are flufflier than usual brownies and a little gooey in the middle. They have a peculiar taste kind of super chocolatey with a hint of cauliflower/cabbage flavor!
Coconut flour absorbs liquid MUCH more quickly than other flours.
My daughter and I made these brownies today for a play date we have tomorrow. We tasted them and just to be honest I am a bit concerned. We have make the frosting and let them sit until tomorrow in the fridge and I hope that will help. If the taste does not drastically improve, then there is no way I wil take them to the play date tomorrow. I have tried many of your recipes and I have loved all that I have tried except for this one. These brownies kind of tast like chocolate covered kale leaves. Any suggestions?
Holy Mother of Monkeys! I made the frosting and let them sit in the fridge overnight! Wow!!! It makes a huge difference! I still, personally, would not enjoy these brownies without the frosting. Without the frosting they taste a bit too much like kale for me, but with the frosting they taste like decadent fudge! I do like kale. I drink it in my smoothies and make chips out of it. I just don’t like the taste of it paired with the brownies. I really do love these brownies with the frosting! Great job, Katie!! These are going to the playdate and I cannot wait for everyone to try them. Thanks so much!
Can the coconut flour be swapped out for white or whole wheat flour? Thank you!
Try at your own risk!
haha I agree! I just recently saw “noodles & cats” as a search leading to my blog. Which is great, but I immediately remembered your post and laughed wondering what on earth a person searching for those two had in mind 🙂