When I heard kale was in our CSA last week, I wasn’t sure what to think. It has a less than appetizing flavor raw and an odd texture when cooked. I had tried kale chips before, which are super tasty, but not ideal when making a bunch of kale at once (they are easy to burn and need to be eaten fresh out of the oven). Last year I pinned a recipe for kale brownies, so I thought this would be a great opportunity to try this recipe. The original recipe was a little heavier (and more unhealthy) than I wanted to make. I search around some more and noticed that really all people seemed to do was add blended/pureed kale to their standard brownie recipes.
I’ve posted before about a delicious No Pudge Brownie recipe that is fat-free and relatively low-sugar. These brownies are great, and not just as a “healthy” brownie recipe. When I worked at the hospital, we made these for a local rural county fair a few years ago. We walked around and asked people if they wanted to try one. We didn’t say we were dietitians or that the brownies were healthy – we just asked if they wanted to try a brownie. They were a hit! People were shocked to find out they were actually quite healthy.
Fast forward to the kale – I thought this would be a perfect opportunity to try kale brownies. The result was actually pretty good. I could smell the kale, which wasn’t really that great, but they seemed to taste good! I noticed that when they sat at room temperature the smell of kale was extra strong. The solution? Freeze them. This solved the problem completely and made for a super tasty cold treat. Next time I make them I am going to cut them up into bite-size pieces and freeze them as “Brownie Bites.”
- 3/4 cup sugar
- 3/4 cup flour (half white, half whole wheat)
- 1/2 cup cocoa
- 2 egg whites
- 2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup non-fat plain yogurt (no added sugar or artificial sweetener)
- 1 1/2 tsp vanilla
- 1 large bunch of kale
- Preheat oven to 350°F. Spray an 8×8 pan with nonstick cooking spray.
- Wash kale and remove woody stems. Tear or chop up the kale and place in a food processor. Pulse kale into small pieces. Puree kale.
- Add plain yogurt to the kale mixture and push kale down so none of the kale is stuck on the sides. Puree until smooth.
- Add egg whites and vanilla. Puree until smooth.
- Mix all dry ingredients in a medium bowl. Be sure to mix so all ingredients are evenly distributed. Add dry mixture to food processor and pulse until evenly distributed.
- Spread batter evenly in prepared pan. Bake for 30-35 minutes.
- Remove and let cool in pan for 5 minutes. Remove from the pan and finish cooling on a drying rack.