If you love brownies, you’re going to love, love, love these kale brownies. That’s right – kale brownies. Some would hear that and ask “Why?!?!” And to that we would give 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 boys who went straight for 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.
Kale Brownie Recipe
Amazingly delicious and fudgy kale brownies - yes, kale! - that kids will happily eat.
- 1 large bunch kale
- 1 1/4 cups flour
- 2 tbsp cocoa powder
- 1 tsp salt
- 1 cup semi-sweet chocolate chips
- 3 ounces dark chocolate
- 1 cup unsalted butter (8 ounces)
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 eggs at room temperature, beaten
- 1 1/2 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.
So here’s the question we struggle with: Do you tell anyone there’s kale in there? On the one hand, you don’t really taste it, so who would know? If you mention it, you might turn someone off. On the other hand, it’s kind of a cool feature. Plus, you can feel proud of yourself for eating your daily kale. So which side do you fall on – to tell or not to tell?
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