Recipe – How to Make Kale Brownies with Carrots

Wahooooooo… I just made a batch of kale and carrot brownies!  Kale brownies. Have you tried them?  Holy Canolies.  There may be a way to eat this crap stuff after all.

Thanks for the awesome suggestion Kirsten! The Girl and I tried the brownies and you can’t even tell there are vegetables in there.  Wowza!  I wonder what else I can sneak kale greens into.

This is freakin’ awesome!


1 box Brownie Mix {I used Pillsbury}
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 large carrot {I used a handful of baby carrots}
8 leaves of kale
1/2 cup chocolate chips

*I used a boxed mix because  I have a bunch on hand I picked up for free last fall.  If you would like to try a similar recipe made from scratch try this one.


Pre-heat over to 350 degrees

Steam carrots and kale {I steamed mine in the rice cooker} and place the vegetables in a blender and semi- puree.  Add eggs, oil and water and puree. Add brownie mix and hit the pulse button a few times until everything is blended.

Line a 9″ by 13″ pan with parchment paper {or grease and flour} and pour brownie batter into the pan. Sprinkle chocolate chips on top and stir in.  Bake at 350 for 28 minutes.  Cool. Slice. Serve with a sneaky grin.

The Sneaky Chef By Missy Chase Lapine $11.35 ~ Amazon

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  1. Jenn Bane says

    You love your rice cooker :-) I still haven’t tried to make quinoa in there but I should!

    Yumm…. I’ve got to try to make some brownies with all of the squash I have. I can only eat so much of it!

  2. PrairieMom says

    Eeeek! There has to be a better way then using a box…just sayin’
    We love to use cocoa as the base for our brownies to keep with making things
    from scratch, know what I mean? I’m glad you found a recipe that you like,
    though. Enjoy!

  3. Ashley says

    I’m totally interested…got a few boxes of brownie mix that I haven’t made b/c I feel like a cheat if I just follow the directions on the box. If I use your recipe, a veggie might actually cross my little gal’s (and hubby’s…) teeth!

      • Saralie says

        I wasn’t going to try this recipe, (I challenged myself towould try all the recipes you post) but I suddenly have an urge to make these with the kale in my garden.
        Can’t wait for some tomato recipes! I agree with the recipe book idea. I would totally buy it.

  4. Lori says

    You should get the cook book written by Jessica Seinfeld (Jerry Seinfeld’s wife), it is called “Deceptively Delicious”. As a way to get her kids to eat more vegetables she sneaks vegetables, mostly in the form of vegetable puree, into a lot of everyday recipes. I don’t think she uses kale puree in any of her recipes but I know she uses spinach puree in brownies so you may be able to substitute kale puree for the spinach puree in her recipes. She uses spinach puree in blueberry cheesecake cupcakes and blueberry bars.

  5. says

    Another delicious sneaky dish! We recently made some brownies with Ghiardelli box mix and they were better than any homemade brownies I’ve ever had. Next time I make them, I’m going to make them with kale and carrots!

    • Mavis says

      Awesome! I don’t think I’ve ever tried the Ghiaradelli mix before. I’ll have to keep my eyes peeled for it.

  6. Kirsten says

    I see you found the sneaky chef. I found that when reading reviews for Jessica Seinfeld’s brownies. I made some tweaks based on reviews. I used two whole eggs because I hate wasting the yolks. I think I snuck a little coconut oil in, too. I added more chocolate chips, as well. And then I didn’t call them brownies. I called them chocolate cake bars.

  7. Kirsten says

    I also just saw someone’s comment about Ghirardelli brownies. I love them, too. They are the only box mix I’ve found (readily available at most big chain grocery stores) that do NOT have partially hydrogenated oils. I have found the mix in bulk at Costco before, too.

  8. says

    My mom was notorious for putting veges in everything we ate. I often wonder though, how much nutrition is actually obtained after veges are cooked, pureed, and then cooked again. Does anyone have any ideas?

    I’m just curious about this.


    • Deatra says

      To Gina: Try just puree the vegetables in a really good blender with the other liquids. Keeps you from cooking twice. And just make sure to use something with a high nutrition content like Kale in these kind of substitutions. You won’t get the full value like in a green smoothie…but it definitely is better than just eating brownies. :)

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