Light Carrot Cocoa Snack Cake Brownies
Indulge in guilt-free decadence with these Light Carrot Cocoa Snack Cake Brownies—an irresistible combination of rich cocoa flavor and wholesome ingredients. Perfectly moist and subtly sweet, these brownies get their tender texture from freshly grated carrots and Greek yogurt, while honey lends a natural touch of sweetness. Infused with a hint of warm cinnamon, they strike the perfect balance between dessert and snack. With optional chocolate chips sprinkled on top, they’re ideal for satisfying your sweet tooth without overindulgence. Ready in just 40 minutes and baked in an 8x8-inch pan, these crowd-pleasing brownies are perfect for tea-time treats, lunchbox surprises, or a light dessert after dinner. Healthy yet indulgent, they’re the ultimate recipe for chocolate lovers seeking a nutritious twist on their favorite treat!
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Recipe Information
Ingredients
- 1.5 cups Carrots (grated)
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Semi-sweet chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the egg lightly. Add the Greek yogurt, honey, and vanilla extract, and whisk until smooth.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a silicone spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the grated carrots until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly to the edges. If desired, sprinkle the semi-sweet chocolate chips on top for extra sweetness.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack before slicing into 12 equal pieces.
Serve as a light snack or dessert, and store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 340.7 g | 124% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 147.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3619 mg | 77% | |
*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.
