These healthy brownies have the same texture as ones made with copious amounts of fat and sugar!
You read right, carrot brownies.
The fam and I are preparing to make our sixth and (hopefully) final move this week, and my stress level could not be much higher.
Per Murphy’s law, this also comes about on a week that the girls are both in school and have parent-teacher conferences. If that’s not enough, the impish tot that calls himself my son is at peak ‘terrible’. Sheesh, brownie me now, please.
I’ve been reworking a few brownie recipes, trying to lower the sugar, maintain texture, and have it actually taste good. A few have come out decent, but none have really wow-ed me until this one.
I actually began testing this recipe over the summer when squashes were plentiful, and I had zucchini brownie aspirations. One day, however, I started pondering additions that would not only add moisture, but also a natural sweetness.
Enter, the humble carrot.
It not only adds the two above components, but it’s also relatively low in starch (starch = carbs + sugar).
After many (enjoyable) trials, this here is the final recipe that all in the house agreed was the w-i-n-n-e-r!
Healthy Carrot Brownies
- 1/2 cup oat flour
- 1/2 cup whole spelt flour
- 1/3 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup milk of your choice
- 2 Tbsp oil (coconut, grapeseed, olive, and avocado all work!)
- 2 Tbsp applesauce
- 1 Tbsp vanilla extract
- 1 Tbsp coconut sugar
- 1 Tbsp brown rice syrup
- 1 medium carrot finely grated
- 1/4 cup chopped dark chocolate or chocolate chips
- Preheat the oven to 350 degrees.
- Mix the flours, cocoa, baking soda, and salt together in a small bowl.
- In a larger bowl, mix the remaining ingredients (save the chocolate chips for the top).
- Add the dry mix to the large bowl and mix everything until well combined.
- Pour the batter into a well-oiled 8 x 8-inch baking dish.
- Sprinkle the top with the reserved chocolate.
- Bake for 14-16 minutes, or until a knife comes out clean. DON'T overbake, or they will become dry.
- Cool, cut, and serve!
I recommend tasting your carrot to be sure it’s nice and sweet. I’ve had some real duds!
I like to use my Homemade Coconut Milk in this recipe.
In place of coconut sugar, you can use any granulated sweetener you like.
For the brown rice syrup, maple syrup or honey should work as replacements, but I haven’t tried them myself.
My little helper…
…and goofy taste-tester!
She’ll thank me for that one when she’s 16!