Brownies with Carrot and Spinach
Indulge in the rich, fudgy decadence of these **Brownies with Carrot and Spinach**, a unique twist on the classic dessert that sneaks in a healthy dose of veggies without compromising on flavor. Featuring velvety dark chocolate, buttery richness, and just the right balance of sweetness from granulated and brown sugar, these brownies deliver a luscious texture enhanced by the subtle addition of finely grated carrot and fresh chopped spinach. The hidden vegetables not only boost the nutritional value but also add moisture, making every bite irresistibly soft and gooey. Perfectly portioned for a small crowd, this easy-to-follow recipe comes together in under an hour and is ideal for sneaking a little extra goodness into your dessert spread. Whether you’re catering to picky eaters or looking for a delightful way to incorporate more veggies into your treats, these brownies are sure to impress.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Dark chocolate
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 100 grams Finely grated carrot
- 50 grams Finely chopped fresh spinach
- 90 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Baking powder
Instructions
Preheat the oven to 180°C (350°F) and line an 8x8-inch (20x20 cm) baking dish with parchment paper, leaving some overhang for easy removal.
In a medium bowl, melt the butter and dark chocolate together over a double boiler or microwave in 30-second increments, stirring after each, until smooth. Let cool slightly.
Whisk in the granulated sugar, brown sugar, and vanilla extract into the melted chocolate mixture until fully combined.
Add the eggs one at a time, whisking well after each addition to create a smooth and glossy mixture.
Stir in the finely grated carrot and chopped fresh spinach until evenly distributed.
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined, being careful not to overmix.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Allow the brownies to cool completely in the baking dish on a wire rack before lifting them out using the parchment paper overhang.
Slice into 9 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 439.7 g | 160% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 327.3 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 390 mg | 30% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2514 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
