Carrot Brownies

 

Our mom saw this recipe in a magazine and insisted we give them a try. They were called “Cold-fighting Brownies” because of some of the healthy ingredients. 

They turned out very brownie-ish. My only complaint would be the sunflower seeds overpower the flavor so I would substitute nuts instead. Mom liked them but she thought the texture was more cake-like than brownie. Overall about a 6 out of 10. We enjoyed them but wouldn’t make them again. It is a fabulous way to sneak veggies into a treat as you would never know there was carrot in them. 

Give them a try and let us know what you think! 

Carrot Brownies

Ingredients

1/2 cup butter

3/4 cup brown sugar

2 eggs

2 tsp vanilla

1/3 cup baking cocoa

1/2 cup puréed carrot

1/4 cup oats

1/2 cup flour

3 Tbsp sunflower seeds 

Directions

Preheat oven to 350. Line an 8x8 inch pan with parchment paper, set aside. 

In a large saucepan, melt the butter. Remove from heat and whisk in other ingredients (except for sunflower seeds.) 

Pour into prepared pan and sprinkle seeds on top. 

Bake at 350 for 25-30 minutes, until top looks dry. Do not over cook or they will be dry. 

Let cool completely before removing from pan. 

Cut into squares and serve. 

They look and taste like “regular” brownies, except for the sunflower seeds. They were a little strange to me. If you don’t like sunflower seeds, definitely replace with nuts or even mini candies! 

Looking for a way to healthify a chocolatey treat? Give this “cold-fighting” brownie a try! 

Side note - we are again trying a new way to post so this is being done from my iPad! Please let us know if it appears strange in any way! We are still learning 😊