What if I told you that you can make a fudgy, rich brownie packed with fiber, protein, and…greens?! I’ve sampled these little wonders out to dozens of people, from veggie-skeptic customers at the supermarket to professionally trained chefs, and have yet to hear a negative remark. Sound too good to be true? Whip up a batch with the recipe below and see if anyone can guess your secret ingredients!
By Jessica Serdikoff, RDN CPT
- 2 cup AeroFarms Baby Kale
- can low-sodium white beans (like cannellini), drained and rinsed
- 1/2 cup finely chopped 80% dark chocolate
- 3 tablespoon unsweetened almond butter
- 1/4 cup 100% pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
1. Preheat oven to 350F and line an 8x8” glass baking dish with parchment paper.
2. In a food processor or high-powered blender, puree the beans, 6 tablespoons chocolate, almond butter, kale, maple syrup, and vanilla until completely smooth, pausing to scrape down the sides as needed.
3. Transfer the mixture to a large bowl and add the cocoa powder, baking powder, baking soda, and salt. Stir until fully incorporated.
4. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 2 tablespoons of chocolate and press lightly into the batter.
5. Bake 25 minutes or until a toothpick comes out clean. Allow to cool at least 10 minutes before digging in. Leftovers (if you have any) keep well up to several days in the fridge.