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Kale Brownies

Kale brownies (really!) that kids will love.

Kale brownies (really!) that kids will love.

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?”).

kale brownies

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:

kale brownie hands

Here’s the recipe, adapted from a regular brownie recipe from the Brown-Eyed Baker. To make these brownies, we used our favorite brownie pan from Baker’s Edge:

5.0 from 6 reviews
Kale Brownies
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 brownies
A dense, fudgy, chocolate-y brownie with a surprise secret ingredient: kale.
  • 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
  1. 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.
  2. Meanwhile, in a small mixing bowl, combine the flour, cocoa powder, and salt. Mix until thoroughly combined.
  3. 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.
  4. 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.
  5. 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. Jolly Tomato is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


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53 Responses to Kale Brownies

  1. Dorothy at Shockingly Delicious October 5, 2016 at 6:11 pm #

    LOOOOOVE your take on brownies. I am not scared off in the slightest by a few green flecks!

    • Jeanne October 5, 2016 at 7:00 pm #

      Thanks, Dorothy! From one kale lover to another, that means a lot!

      • Brianne June 28, 2018 at 10:25 am #

        Excellent texture & very decadent! Rich chocolate flavour but a bit too sweet, so maybe experiment with the amount of sugar.

      • Jeanne June 28, 2018 at 4:41 pm #

        Thanks for the feedback, and thanks for stopping by, Brianne!

  2. Kelly May 16, 2017 at 2:32 pm #

    Made these yesterday and they are amazing! Truly amazing.

    • Jeanne May 19, 2017 at 2:29 pm #

      Great! Thank you so much for letting me know, Kelly! Cheers!

  3. Island Siren July 13, 2017 at 12:27 pm #

    What variety of kale works best?

    • Jeanne July 17, 2017 at 9:17 am #

      Thanks for the question! I made it with curly kale but I believe plain-leaf kale or lacinato kale would work just fine!

      • Jane February 28, 2019 at 7:48 pm #

        If I want to use kale powder, how much will I need? Thankyou

      • Jeanne March 3, 2019 at 12:49 pm #

        Hi Jane: I haven’t tried it with kale powder before. Since kale powder is dry, and the kale we’re using in this recipe is very moist (steamed and pureed) it might make a difference moisture-wise. That said, if I were to experiment with it, I’d use a scant quarter-cup of kale powder and add a quarter cup of applesauce. I’m really curious about this, though! If you try it, let me know! – Cheers, Jeanne

  4. Rachel July 22, 2017 at 1:39 pm #

    I’m so excited to try out this recipe, Jeanne. I’m always looking for ways to increase the amount of kale I eat (and the amount my picky family eats). But, I wondering how you’d define “a large bunch of kale”. I get my kale from a friend, so it’s not sectioned into bunches. How many leaves would you estimate this recipe calls for?

    • Jeanne July 24, 2017 at 11:04 am #

      Thanks, Rachel! I think you’ll like them! : )

    • Cheshire Cat August 9, 2018 at 2:23 pm #

      Would have been nice to get an answer to this question…

    • Jeanne August 9, 2018 at 3:17 pm #

      Oops – sorry – didn’t see the question at the end. Usually approx 7-8 leaves in a “bunch.” Hope that helps!

  5. Diane August 11, 2017 at 6:28 am #

    My granddaughter made these and they were absolutely delicious! I give these a 5+ star rating. The plus due to the wonderful kale!

    • Jeanne August 11, 2017 at 6:04 pm #

      Love it! Thanks so much for letting me know!

  6. Diane August 11, 2017 at 6:31 am #

    These are by far the most healthiest and delicious brownies I have ever had. Thank you granddaughter Berkeley!

    • Jeanne August 11, 2017 at 6:04 pm #

      Wow – That is wonderful to hear! Thanks for stopping in to report back! : )

  7. RANA HANNOSH September 18, 2017 at 9:40 am #


    • Jeanne September 18, 2017 at 12:39 pm #

      Hi Rana:
      Yes, you should be able to substitute it – the standard substitution is 1:1 for butter/coconut oil. I have not tried it; however, I’d love to hear how it works if you try it out! Thanks for stopping by!

  8. Gail Metz March 26, 2018 at 8:35 pm #

    These were surprisingly delicious. I never would have thought to add kale to brownies.

    • Jeanne March 26, 2018 at 9:23 pm #

      So glad to hear it! Thanks for stopping by, Gail!

  9. Erika April 11, 2018 at 7:02 am #

    Moist & chocolatey – these brownies were great! The only note I would like to make is that I wish I had pureed the kale longer. The little pieces of kale in my brownies were distracting as they were chewy and made for a weird texture. I will definitely make these again – though I will keep them in the food processor longer!

    • Jeanne April 11, 2018 at 8:30 am #

      Good tip! Thanks for stopping by, Erika!

  10. Juliana July 27, 2018 at 10:49 am #

    Can I substitute milk or semi-sweet chocolate for the dark chocolate in this recipe?

    • Jeanne July 27, 2018 at 12:50 pm #

      Hi Juliana: Thanks for stopping by! You can substitute semi sweet chocolate for the dark chocolate. If you want to use milk chocolate instead of dark chocolate, I suggest d creasing the sugar by about one teaspoon. Let me know how it turns out if you try it! Jeanne

      • Juliana July 27, 2018 at 6:30 pm #

        Thank you!!

  11. Susan August 9, 2018 at 8:21 am #

    After pureeing the wilted kale, the recipe says to drain the excess liquid. Doesn’t that remove many of the nutrients?

    • Jeanne August 9, 2018 at 9:56 am #

      Hi Susan! Thanks for stopping by! Yes, that’s probably true, but let’s remember that these are brownies… ; )

    • Victoria Merlo February 25, 2019 at 11:03 am #

      After Pinteresting for Kale recipes I ran into this blog article. I learned something new today too ; ) I do raw Kale in my meals too… I may begin steaming it for more recipes and learning the reasoning behind it.
      Thought I’d pass it along to you as well.
      I will be making these brownies this weekend for sure!!!

      • Jeanne February 25, 2019 at 12:02 pm #

        Glad to hear! Thanks for letting me know!

      • Lavonne McCrray June 26, 2019 at 8:14 pm #

        why the need to steam it if you are pureeing it anyway.

      • Jeanne June 27, 2019 at 11:03 am #

        Hi Lavonne! Thanks for stopping by! I find that steaming it gives it a smoother texture when pureed. Without steaming you tend to have little green flecks. Just a matter of taste – you could certainly do it without steaming it too. Hope you enjoy it! xo Jeanne

  12. Criss August 28, 2018 at 6:45 am #

    Self rising or plain flour?

    • Jeanne September 13, 2018 at 2:22 pm #

      Hi Kriss! Just plain flour.

  13. Liz Rafique November 21, 2018 at 5:36 am #

    OMG. I have officially deleted all other pins for brownies. I no longer need anything but this! These were amazing! Thank you for your genius and generosity for sharing such an amazing recipe.

    • Jeanne November 21, 2018 at 8:22 am #

      Wow! I am so happy to hear this! Thanks for stopping by!

  14. Jeanne October 5, 2018 at 5:10 pm #

    I love when a mistake turns into brownies! Thanks for stopping by!


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