Remember that large bag of organic baby carrots from Costco?! Well…we still had some left over…and I just decided to see whether I can use them in brownie batter. The first attempt was alright, but I decided NOT to share it on the blog. By sauteing the shredded carrots in oil and the cocoa powder, the brownies had a cake-like consistency and the presence of carrots was noticeable.
For the second attempt, I decided to steam the carrots before adding them to the recipe. We also decided to use semi-sweet chocolate chips in addition to the cocoa powder. The dough made much more than anticipated and the brownies, which show no trace of carrots, are delicious.
3 ounces semi-sweet chocolate chips, melted
3/4 cup organic baby carrots
1/2 cup raw sugar
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 teaspoons pure vanilla extract
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Nonstick cooking spray
Preparation (Preparation time approximately 60 minutes):
1. Slowly let chocolate chips melt. Place chocolate chips into stainless bowl and place on fire place. Alternatively, you can place the stainless bowl in hot water. Make sure that the height of the water is lower than the rim of the bowl containing the chocolate chips.
2. Wash the baby carrots and steam for 10-12 minutes. Steaming is preferred to cooking, as cooking will remove more of the nutrients than steaming does. Puree the carrots in a food processor for 2 minutes. It should yield about 1/2 cup of carrot puree.
3. Preheat the oven to 350°F. Coat an 8×8-inch baking pan (see note) with cooking spray. In a large bowl, combine the melted chocolate, carrot puree, sugar, cocoa powder, butter, and vanilla. Whisk until smooth, 1 to 2 minutes.
4. Mix in the egg. Add the flour, baking powder, and salt with a wooden spoon. The batter will be smooth and a bit sticky. Transfer the batter into the pan and bake 35 to 40 minutes, or until a wooden pick inserted comes out clean.
Note: Believe me, use an 8×8-inch baking pan. We used a much smaller pan, because we thought it was too little dough. The dough raises quite a bit and the 8×8-inch baking dish should be great.