Thursday, August 22, 2013

Chocolate Nut Brownies

After tasting these Chocolate Nut Brownies, you would never guess what's in them. Carrots? Spinach? Squash? Sweet Potatoes? That's just crazy! But that's what's in these wonderful brownies. You can't taste the veggies AT ALL, but they are all there. They're also made with spelt flour, and only sweetened with fruit.

These are not a super sweet dessert, and I wouldn't expect that they taste exactly like a store bought brownie mix, but they are moist, chocolately and delicious. My kids really liked these; I'll definitely be making them often. They are to die for with Macadamia Cream on top, or even a little nut butter on top. YUM. Adapted from

Chocolate Nut Brownies

This recipe makes two 9 by 13 pans of brownies. You could cut the recipe in half, but I like it this way so I can freeze half. They're nice to have on hand for a quick snack or dessert, especially for kids. 


2 cups spelt flour
1 1/2 teaspoons baking powder
3 teaspoons baking soda
3/4 cup cocoa powder
1 cup chopped walnuts or pecans
1 cup steamed baby carrots(or regular carrots)
1 4 oz jar baby food squash
1 4 oz jar baby food sweet potatoes
1 4 oz jar baby food apricots
1 cup drained crushed pineapple
1 cup unsweetened applesauce
1 cup baby spinach
3 cups dates, pitted
3 tablespoons ground chia seeds in 1/2 cup water
1 tablespoon vanilla extract
1 tablespoon balsamic vinegar


1. Mix the ground chia and water in a small bowl, set aside. Lightly spray two 9 by 13 dishes or one large jelly roll pan and set aside. Preheat oven to 350 degrees.

2. Combine the spelt flour, baking powder, baking soda and cocoa powder in a large bowl. Mix well. Mix in the walnuts or pecans. Set aside.

3. Add the steamed carrots, squash, sweet potatoes, apricots, pineapple, applesauce, baby spinach, pitted dates and the chia seed mixture to a high powered blender. Blend for a few minutes, until very smooth. Stir in the vanilla extract and the balsamic vinegar.

4. Now add the pureed mixture to the flour ingredients. Mix by hand but do not over mix.

5. Pour the mixture equally into the pans. Bake for about 45 minutes, until a toothpick comes out clean in the middle. Cool completely before serving for best results. These really do taste much better when they have been refrigerated overnight. Store in the fridge for several days, or freeze some for later.

*To freeze: After the brownies cool completely, cut into squares, wrap each brownie in cling wrap and place in a large freezer bag.

Macadamia Nut Cream

1 cup macadamia nuts
1 cup unsweetened soy or almond milk
4 tablespoons pure maple syrup OR 2/3 cup medjool dates, pitted

Blend in high powered blender until smooth. Store in the fridge for 3-4 days. Mix a tablespoon into your morning oatmeal for a real treat. Or dip strawberries in it. This really is the best healthy whip cream ever.

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