Slightly Less Sinful: Carrot Brownies

22 Jun

Carrots in the brownies? You’d never know it!

After making absolutely delicious brownies from Blue Egg Baking’s Mix, I wanted to see if I could imitate it with my own recipe, from scratch. This one comes very close – it’s fudgey and moist! I used grated carrots in the brownies, but you can use zucchini or summer squash as well.

Carrot brownie batter

Ingredients

  • 2/3 cup whole wheat flour
  • 2/3 cup light brown sugar
  • 1 cup carrots, grated and excess liquid removed
  • ½ cup coconut oil (or other vegetable oil)
  • ½ cup semi-sweet chocolate chips
  • 1/cup cocoa powder
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 2 eggs

Directions

  1. Preheat oven to 350°F
  2. Mix together flour, sugar, cocoa powder baking powder, and salt.
  3. In a separate bowl, beat eggs and add in grated carrots and oil
  4. Add egg mixture to flour mixture. Fold in chocolate chips.
  5. Bake in greased 8-inch square pan for 22-24 minutes.
  6. Let cool, then cut into squares and serve!

Carrot brownie

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One Response to “Slightly Less Sinful: Carrot Brownies”

Trackbacks/Pingbacks

  1. Happy Saint Patrick’s Day! | The Busy Foodie - March 17, 2014

    […] from a sheet of wax paper and sprinkled icing sugar onto the brownie. Click to see my recipes for carrot brownies and gluten-free banana […]

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