Fudgy Kale Brownies

by | Oct 12, 2020 | Recipes

Recipe found on get2droothealthandwellness.com
 
Makes 12 brownies
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Wet Ingredients
  • 3 cups kale leaves (de-stemmed & cut into bite sizes) about 2-3 Kale leaves
  • 12 large Medjool dates, pitted (about 7 oz.)
  • 1/2 cup applesauce, unsweetened
  • 3/4 cup baked sweet potato (skin removed and cooled – see recipe notes)
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. pure vanilla extract (or 1 tsp. vanilla bean powder)
  • 1/3 cup plant-based milk, unsweetened (used cashew)
  • 1/2 cup cacao powder
Dry Ingredients
  • 1 1/4 cup old-fashioned rolled oats
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1/4 cup “Enjoy Life” Mini Choc. Chip Morsels (omit morsels or use unsweetened chocolate morsels for sugar-free option)
  • 1/4 cup walnuts, chopped
Garnish
  • 1/4 cup walnuts, chopped
 
Directions:
  1. Preheat oven to 350°F. Line an 8×8 square pan with parchment paper and set aside.
  2. Place a steamer basket in a large saucepan. Add necessary water. Bring to a boil. Rinse and de-stem two to three kale leaves. Roughly chop and measure 3 loosely packed cups of chopped kale. Place kale into the steamer basket. Be sure that the pits are removed from the large Medjool dates and add to steamer basket. Cover and steam for 8 minutes.
  3. While the kale and the Medjool dates are steaming, place the rolled oats into a high-speed blender. Blend into a fine flour. Pour the oat flour into a large mixing bowl. Add the remaining dry ingredients and whisk all of the ingredients together until well combined. Set aside.Add the steamed kale and Medjool dates to a high-speed blender.
  4. Add the remaining wet ingredients to the blender. Blend until mixture is smooth. (NOTE: Mixture will be very thick. If the mixture is too thick for the blade to move, stop the blender, use a spatula to move the mixture around, re-lid the blender and blend until smooth. DO NOT add any additional liquid).
  5. Add the wet ingredients to the dry ingredients. Using a spatula stir the mixture very well. The batter will be thick but airy. Pour into the parchment lined pan. Spread evenly in pan. Lift and drop the pan on the countertop a few times to get the air pockets out of the batter. Top the batter with more chopped walnuts. Lightly press the chopped walnuts into the batter. Bake in preheated oven for 30 minutes.
  6. Remove the brownies from the oven. Using the edges parchment paper, lift the brownies out of the pan and place onto a cooling rack. Allow the brownies to completely cool for at least 2 hours before cutting. Cut brownies and Enjoy! Store brownies in the fridge wrapped in parchment paper and a tightly sealed container or bag for up to 5 days.
 
Recipe Note:
Baked Sweet Potatoes: Feel free to bake or steam sweet potatoes for this recipe. Bake sweet potatoes in the oven at 400°F for at least an hour until soft, allow to cool and remove the skin prior to using in this recipe. Or peel, cut and steam sweet potatoes for about 10 minutes until tender.

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