Bangin' Brownies

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Back again with another secret veggie recipe! As we all know, I pretty much dislike most green vegetables and have been hiding them in my baked goods for a while now. This one is no different. These brownies are fudgey, rich, and feel totally indulgent, while being packed with healthy nutrients. I also believe most of the ingredients could be categorized as pantry staples as we try to visit to store less right now. We could all use a little chocolate in our lives right now to alleviate some stress, so here ya go!

Begin by preheating the oven to 350 degrees and lining an 8x8 baking dish with parchment paper. In a small saucepan, boil water with three small, peeled sweet potatoes. Once boiling, reduce to low and simmer until soft. Using a food processor or cheese grater, shred one medium zucchini. Place zucchini shreds in a cheese cloth or towel and squeeze out extra juice. In the food processor or in a blender, grind a half cup of gluten free oats into oat flour. Add in the shredded and juiced zucchini and the boiled sweet potatoes, blend until mixed. Then add in four tablespoons of cocoa powder (I used Hershey’s Dark Chocolate cocoa), a quarter cup of nut butter, a quarter cup of real maple syrup, and a half teaspoon of salt. Blend until smooth and completely combined. Add in a cup of dairy free chocolate chips, I use Enjoy Life Food’s brand, and hand mix into batter.

Scoop batter into baking dish and smooth evenly. Bake for 25 minutes at 350 degrees. Let cool and enjoy!

Update 10/21/20 :

Add 1 tsp vanilla


Bangin’ Brownies

Gluten Free/Dairy Free/Refined Sugar Free

Makes 12-16 brownies

Ingredients:

  • 1 medium zucchini (1.5 c shredded)

  • 3 small sweet potatoes, peeled

  • 1/2 cup gluten free oats

  • 4 tablespoons cocoa powder

  • 1/4 cup creamy nut butter

  • 1/4 cup maple syrup

  • 1/2 tsp table salt

  • 1 cup DF chocolate chips.

Directions:

  1. Begin by preheating the oven to 350 degrees and lining an 8x8 baking dish with parchment paper.

  2. In a small saucepan, boil water with peeled sweet potatoes. Once boiling, reduce to low and simmer until soft.

  3. Using a food processor or cheese grater, shred zucchini. Place zucchini shreds in a cheese cloth or towel and squeeze out extra juice.

  4. In the food processor or in a blender, grind a half cup of gluten free oats into oat flour.

  5. Add in the shredded and juiced zucchini and the boiled sweet potatoes, blend until mixed.

  6. Then add in cocoa powder, nut butter, real maple syrup, and salt. Blend until smooth and completely combined.

  7. Add in dairy free chocolate chips and hand mix into batter.

  8. Scoop batter into parchment lined baking dish and smooth evenly.

  9. Bake for 25-35 minutes at 350 degrees. Let cool and enjoy!