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
- 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.