*adapted from Deceptively Delicious by Jessica Seinfeld)
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I have to admit that I was a little skeptical, but my two kids (ages 6 and 3) actually gobbled these up! An important note here: I did not disclose that I added carrot puree to these brownies. They saw me put the applesauce in, but then I slid in the carrots when they weren’t looking. What they don’t know is actually making them healthier. I also use coconut oil, but you can use margarine or butter if you’d like.
- Coconut Cooking Spray
- 4 ounces of semisweet mini chocolate chips (I use a food scale)
- 1/2 cup carrot puree
- 1/2 cup unsweetened applesauce
- 1/2 cup firmly packed light brown sugar
- 1/3 cup unsweetened cocoa powder
- 2 tbsp coconut oil (measured in solid form) OR 2 tbsp margarine or softened butter
- 2 tsp vanilla extract
- 2 large egg whites
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 cup semisweet mini chocolate chips
- Preheat oven to 350F. Spray a 8×8 inch baking pan with cooking spray.
- In a microwave safe dish, melt 4oz of chocolate chips in the microwave. Melt one minute at a time. Make sure not to over do it or you’ll have burned chocolate!
- In a large bowl, combine melted chocolate, carrot, applesauce, brown sugar, cocoa powder, coconut oil, and vanilla. Stir until evenly combined, about 2 minutes.
- Whisk in egg whites, then add baking powder and salt;stir to combine.
- Pour batter into baking pan. Sprinkle 1/4 cup of mini chocolate chips even over pan. Bake for 30-40 minutes (check at 30 minutes). Cool completely in pan, then cut into 12 equal bars.