I said CARROT BROWNIES.
Trust me, if I didn’t tell you carrots were in them, you’d have no idea.
Dairy Free Semi Sweet Chocolate – 1/2 Cup
Carrot Puree – 1/2 Cup
Light Brown Sugar – 1/2 Cup
Soy Buttery Spread – 2 Tablespoons
Cocoa Powder – 1/4 Cup
Vanilla Extract – 2 Teaspoons
Apple Sauce – 1/2 Cup
Flour– 1 Cup
Kosher Salt– 1 Teaspoon
You will need – Mixing Bowl; Measuring tools; Rubber Spatula; Food Processor for Puree; Sauce Pan; Spoon; 9×9″ Baking Dish.
Preheat your oven to 350 degrees and lightly grease the baking dish. Over a very low burner, melt the Semi Sweet Chocolate until creamy and remove from heat. Let the chocolate cool a bit while you puree your carrots and then combine the two in a mixing bowl. Add in the brown sugar, buttery spread, cocoa powder and vanilla and mix together until creamy. Will likes to take his time with this by using a potato masher while pretending to be a giant crushing machine… you may do the same should you be so inspired.
Once the batter is creamy, stir in the apple sauce, flour and salt. The batter will seem thick as you spoon it into the baking dish. Try to keep the batter even in the dish by spreading it around before putting the brownies into bake.
Bake the for approximately 30-35 minutes… Please be sure to wait a few minutes before you attempt to eat — I know, the temptation may be too much to handle, but trust me — the wait will be worth it.
And the NOSH – Did Will eat it? YES, well… sort of. He’s had a nibble here and there — but I think he might be slightly suspect after seeing the carrots as part of the mix… Just trying to keep the little man honest — although it probably doesn’t help that his parents are polishing them off before he has too much time to think about it.