For National Kale Day (October 5, but really it’s more like National Kale Month over here), there’s no better recipe to pull out from the files than these kale brownies. That’s right – kale brownies. When we originally posted these we asked the obvious question (“Why?!?!”) and answered it with the obvious answer (“Why not?”).
These brownies have enough butter, sugar, and chocolate in them that they don’t really taste like kale. But they are dense, fudgy, and super-moist, which is probably due at least in part to the kale that’s in there. Bonus: There are no green pieces to scare off small children.
If you’re into hiding veggies from kids (we’re not really), these might be a good way to pass off some greens without them knowing. But if you are honest with everyone, you might just give your family a new appreciation for the versatility of greens and veggies’ potential role in desserts. If you need any proof, ask these four boys who all went after the brownies when they saw them sitting on the kitchen table:
Here’s the recipe, adapted from a regular brownie recipe from the Brown-Eyed Baker:
- 1 large bunch kale
- 1¼ cup flour
- 2 T. cocoa powder
- 1 tsp. salt
- 1 cup semi-sweet chocolate chips
- 3 ounces dark chocolate
- 1 cup (8 ounces) unsalted butter
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- 4 eggs at room temperature, beaten
- 1½ tsp. vanilla extract
- Wash the kale and pat it dry. Gently tear the leafy portion away from the thick stems. Place the kale leaves in a steamer and steam for 5 minutes or until wilted. Place the wilted kale in a food processor and puree the kale. Drain any excess liquid and set aside the kale. You should have about 1 cup of kale.
- Meanwhile, in a small mixing bowl, combine the flour, cocoa powder, and salt. Mix until thoroughly combined.
- In the top of a large double boiler, melt the butter, the chocolate chips, and the dark chocolate together, stirring until evenly melted and smooth. Remove from heat and let it sit until it cools to room temperature. Add the eggs, kale, sugars, and vanilla and mix with the chocolate mixture until combined. Gently fold in the flour mixture until just barely combined, taking care not to over-mix.
- Prepare a 13″x 9″ pan by greasing it with butter and then lining it with parchment paper. Carefully pour the brownie batter into the pan. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean. Yield: 24 brownies.
- Note: As soon as possible after they come out of the oven, carefully lift the brownies up (by holding on to the parchment paper) and out of the pan (if they sit in the hot pan they may continue to “cook” and may get dry). Allow the brownies to cool while sitting on the parchment paper before cutting them.
Blogger disclosure: Thank you to San Miguel Produce and Cut ‘N Clean Greens for sending me kale in honor of National Kale Day. I did not receive compensation for this post.