Kale Brownies

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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.”

Kale Brownies

Ingredients

  • image (2)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

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Directions

  1. Preheat oven to 350°F. Spray an 8×8 pan with nonstick cooking spray.
  2. 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.
  3. Add plain yogurt to the kale mixture and push kale down so none of the kale is stuck on the sides. Puree until smooth.
  4. image (4)Add egg whites and vanilla. Puree until smooth.
  5. image (5)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.
  6. Spread batter evenly in prepared pan. Bake for 30-35 minutes.
  7. Remove and let cool in pan for 5 minutes. Remove from the pan and finish cooling on a drying rack.
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2 thoughts on “Kale Brownies

  1. Pingback: Sausage and Kale Pizza | Nutrition.Health.Life.

  2. Pingback: CSA – Week 5 | Nutrition.Health.Life.

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