We were trying to make the brownies “fudgier” and here is what we came up with. Please let us know what you think
3 ounces semi-sweet chocolate chips, melted (plus 1 tablespoon to sprinkle unmelted over the dough before baking)
3/4 cup organic baby carrots
1/2 cup raw sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons butter
2 teaspoons pure vanilla extract
1 large egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 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 25 minutes, or until a wooden pick inserted comes out clean.
Note: The dough only made a 1-inch layer of dough, so make sure to not overbake the brownies, otherwise they will not be fudgy.