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
Love hiding veggies in brownies/sweets (i think you can relate)! Never experimented with kale but they look delish! Hmm..Mint chocolate chip brownies (since the kale is showing)?
I made these the other day and they were AMAZING!!!! I used dates to sweeten and added about a half cup of Corab Vegan chips. They were rich and chewy and tasted just like brownies! You could not tast the kale and you could barrly see it. cause of the chips. Thank for this recipie! I will deffinently make it again!!!
I just made these and they are incredible! I can’t wait to see how they taste tomorrow, if they last that long. I have a feeling they won’t once the kiddos and Hubby get home! Thanks for sharing this great recipe, I really enjoy your blog!
I signed up to provide desserts at a function I attended today and wanted to be sure that I offered a dairy-free/gluten free dessert too! I have been using coconut oil in baking and cooking for a while now and just recently bought some coconut flour! I googled “Coconut Flour Brownies” and here you were! Instantly I knew I had to make these! I used spinach instead of kale because I had just bought spinach and I also made my own applesauce to use from orchard apples down the road.
THIS RECIPE WAS A HIT TODAY! And it tastes soo good! I made a-lot of gluten-intolerant people and food-adventurous people very happy today..>THANK YOU) Love your blog)
PS. Also, many people asked me for the recipe too)
Yummy kale brownies. Cooked them 30 minutes and they were perfect.
I can’t wait to try these! One question though, do you chop up the kale or leave the leaves whole?
It goes in the food processor.
Yikes! I don’t have a food processor! How can I make these brownies using the kale? Chop it really fine with a chopping knife? Any suggestions? Thxs
Yeah I just chopped them finely but the stringy bits of leaf and stalk were really tasty and added loads of texture and flavour!
came across this recipe as I have loads of left over kale to use and thought it sounded great to make, I was wondering could normal flour be used if I didn’t have coconut flour ?
and im guessing the water and applesauce is to act in place of not using eggs ?
Hi Katie! I was wondering what I could sub applesauce with: half a medium banana? oil? Also, can I mix in both spinach and kale? I don’t know how much of each I have tucked away in the back of the freezer! Can’t wait to make these, thanks for sharing 🙂
I subbed chia for flax and a spring mix for the kale and it turned out great. 🙂
Usually when I have a green ingredient in my brownies it isn’t kale. But I will try this recipe.
OMG these are sooo good!!
Such an unlikely combo with the kale but works a treat. The perfect snack!
loving your blog. thanks for sharing!
Hi Katie, I love your site and have baked many of your recipes .I really like your vegan cookies and black bean Brownies. Definitely will try these.Can I just say a big thank you to you for putting the recipe up in grams for us that live in the UK.It is very confusing in cups to us that dont use those measurements often.xx
We are going to give this a shot. We are entering into a baked chocolate contest, at a chocolate festival fund raiser. Thinking we will have a one of a kind!
I have made these a couple of times using spinach and a mix of all-purpose and whole wheat flour (1c. ap, 1/2c. ww). They’ve turned out pretty tasty- enough that my 9-year old says “yum, spinach brownies.” And, my 4 and 6 year olds don’t flinch about eating them either.
I made these tonight with the peanut butter icing that she linked. It was incredibly delicious! I wouldn’t even mind more kale, perhaps to make myself feel better knowing it was a little more nutricious. I couldn’t taste the kale at all. It definitely felt like a dessert splurge. I also, for some reason, didn’t have a normal baking pan, so I made them in cupcake pans.