Have you ever had those days when you NEED Chocolate? I’m not talking about those moments when you think “Gee, some chocolate sounds good”, but you decide you have the will power to grab for a carrot instead. Oh no, my friends, I’m not talking about that. I’m talking about those times when you NEED some chocolate and you NEED it NOW!!!!
We’ve all been there….right?
Of course, you have!
Whether it be in the check out aisle.
In you child’s Easter basket.
Or when your child refuses to wear shoes. Remember this story?
Yep, that’s what I’m talking about!
The other day that Chocolate NEED hit me and this is what happened.
- 2 oz Semisweet Chocolate
- 1 oz Bittersweet Chocolate
- 1/4 cup Cocoa Powder
- 1/2 cup Brown Sugar
- 2 Tbsp Coconut Oil
- 2 tsp Vanilla Extract
- 3/4 cup Carrot Puree (steamed and puree until smooth)
- 2 Tbsp Spinach Puree (saute spinach and puree until smooth)
- 2 Egg Whites (vegan substitute – 1 Tbsp Ground Flax Seeds and 3 Tbsp Water mix and let sit 3 minutes)
- 3/4 cup Oat Flour
- 1/2 tsp Baking Powder
- Dash of Salt
- 1/2 cup Pecans, chopped
Preheat oven to 350 degrees. Steam the carrots and saute the spinach and puree. Grease an 8×8 baking dish. Melt the chocolate in a double boiler or in a bowl over a pot of boiling water. Once the chocolate is melted combine it with the the cocoa powder, sugar, coconut oil, vanilla and veggie puree. Whisk for a couple minutes until smooth. Whisk in the egg whites. Grab a spoon and stir in the flour, baking powder, salt and chopped pecans. Transfer the batter to the baking dish and bake for 35-45 minutes.
I know it’s weird to stick veggies in your chocolate brownies, but I promise you can’t taste them and neither can your kids!!
Miss Ava just had to take a bite! My little taste-tester is always so eager to get in the shot and take a bite!