Yes, Kale and Brownies go together! The two together make the best decadent brownies you will have ever tasted. Trust me when I say these brownies are to “live” for!
Living a plant-based lifestyle, I am always looking for ways to make our families favorite foods with more nutrient-dense ingredients. When I saw Chocolate Covered Katie’s Kale Brownies I was inspired to create this recipe.
Simple wholesome ingredients. No added oils, no enriched flours, no dairy, no added salt, and very minimal sugar added with the use Enjoy Life Mini Chocolate Chips. Sugar-free morsels would make this recipe free of any added sugar. But no worries the Medjool Dates and the unsweetened Applesauce adds the perfect amount of natural sweetness to satisfy your sweet tooth.
The entire family gave these moist, decadent and lightly sweetened brownies two thumbs up! They could not believe that the brownies had kale in them! Mom approves!
So, go ahead and make these decadent, sweet, and moist Fudgy Kale Brownies! They will sure to satisfy your chocolate brownie craving!
Watch “How To” Video:
Fudgy Kale Brownies
- 3 cups Kale Leaves (destemmed & cut into bite sizes) about 2 Kale leaves
- 12 large Medjool Date, pitted (about 7 oz)
- 1/2 cup Applesauce, Unsweetened
- 3/4 cup Baked Orange Sweet Potato (skin removed and cooled - see recipe notes)
- 2 Tbsp Balsamic Vinegar
- 2 tsp Pure Vanilla Extract (or 1 tsp Vanilla Bean Powder)
- 1/3 cup Plant-Based Milk, Unsweetened (used Cashew)
- 1/2 cup Cacao Powder
- 1 1/4 cup Old Fashioned Rolled Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 cup "Enjoy Life" Mini Choc. Chip Morsels (omit morsels or use unsweetened chocolate morsels for sugar-free option)
- 1/4 cup Walnuts, chopped
- 1/4 cup Walnuts, chopped
- Preheat oven to 350F. Line an 8x8 square pan with parchment paper and set aside
- Place a steamer basket in a large saucepan. Add necessary water. Bring to a boil. Rinse and destem two Kale leaves. Roughly chop and measure (3) loosely packed cups of chopped Kale. Place kale into the steamer basket. Be sure that the pits are removed from the large Medjool Dates and add to steamer basket. Cover, and steam for 8 minutes.
- While the Kale and the Medjool Dates are steaming, place the Rolled Oats into a high-speed blender. Blend into a fine flour. Pour the oat flour into a large mixing bowl. Add the remaining dry ingredients and whisk all of the ingredients together until well combined. Set aside.
- Add the steamed Kale and Medjool Dates to a high-speed blender. Add the remaining wet ingredients to the blender. Blend until mixture is smooth. (NOTE: Mixture will be very thick. If the mixture is too thick for the blade to move, stop the blender, use a spatula to move the mixture around, re-lid the blender and blend until smooth. DO NOT add any additional liquid.
- Add the wet ingredients to the dry ingredients. Using a spatula stir the mixture very well. The batter will be thick but airy. Pour into the parchment lined pan. Spread evenly in pan. Lift and drop the pan on the countertop a few times to get the air pockets out of the batter. Top the batter with more chopped walnuts. Lightly press the chopped walnuts into the batter. Bake in preheated oven for 30 minutes.
- Remove the brownies from the oven. Using the edges parchment paper, lift the brownies out of the pan and place onto a cooling rack. Allow the brownies to completely cool for at least 2 hours before cutting. Cut brownies and Enjoy! Store brownies in the fridge wrapped in parchment paper and a tightly sealed container or ziplock bag for up to 5 days.