These brownies feature five different fruits and veggies: blueberries, raspberries,
kale, carrots, and sweet potato. And they are made with whole grains. But
your taste buds will only register the rich, fudgy brownie part. I usually don’t
call for two different blends in a recipe, but they allow you to replace nearly all
of the oil and sugar—making this a brownie that’s incredibly good for you.

Nutrition Facts (per serving): 131 calories; 7 g fat; 79 mg sodium; 17 g carbs; 2 g fibre;
9 g sugar; 2 g protein



Servings: 16 People 1 Brownie


  • 1 large egg
  • 6 tablespoons canola or light olive
  • oil
  • 1/3 cup raw honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup Mixed Berry–Baby Kale Base Blend
  • 1/3 cup Carrot-Sweet Potato Base Blend
  • 1/3 cup dark chocolate chips
  • 1 cup whole grain pastry flour
  • Nonstick cooking spray


  • Preheat the oven to 350 degrees. In a large bowl, whisk together the first 9 ingredients.
  • Stir in the chocolate chips and flour.
  • Mist an 8 x 8-inch metal or glass baking dish with the cooking spray and spread the batter evenly in the dish. (If using a glass dish, lower the oven temperature by 25 degrees.)
  • Bake for 33 to 35 minutes, until a toothpick inserted into the centre comes out clean and the brownies begin to pull away from the sides of the pan.