Print

Flavorful Spring Roasted Veggie Brownies Easy Fudgy Chocolate Recipe

spring roasted veggie brownies - featured image
Print Recipe

These brownies combine roasted spring vegetables with rich, fudgy chocolate for a unique and moist dessert that surprises with subtle veggie sweetness.

Ingredients

  • Carrots, peeled and chopped
  • Zucchini, diced
  • Beet, peeled and cubed
  • Bittersweet or semi-sweet chocolate chips
  • Unsweetened cocoa powder (preferably Dutch-processed)
  • Unsalted butter, melted
  • Granulated sugar
  • Large eggs, room temperature
  • Pure vanilla extract
  • All-purpose flour (or almond flour for gluten-free option)
  • Salt
  • Baking powder
  • Optional: chopped nuts like walnuts or pecans
  • Optional: dark chocolate chunks

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and chop carrots, zucchini, and beet into roughly 1-inch pieces. Spread them evenly on the baking sheet.
  3. Roast the veggies for 25-30 minutes, tossing halfway through to ensure even caramelization. They should be tender and slightly browned at the edges.
  4. Remove the roasted veggies and let them cool for 10 minutes.
  5. Puree the roasted veggies in a food processor until smooth. Add a tablespoon of water or milk if too thick. Set aside.
  6. Melt the butter and chocolate chips together using a double boiler or microwave in 30-second bursts, stirring until smooth. Let cool slightly.
  7. In a large bowl, whisk together sugar and eggs vigorously until pale and slightly thickened (about 2-3 minutes). Stir in vanilla extract.
  8. Combine the melted chocolate mixture with the egg mixture, stirring gently but thoroughly.
  9. Add the pureed veggies to the wet ingredients and mix well.
  10. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  11. Fold the dry ingredients into the wet mixture gently until just combined.
  12. Optional: fold in chopped nuts or extra chocolate chunks.
  13. Pour the batter into the prepared baking pan and spread evenly.
  14. Bake at 350°F (175°C) for 25-30 minutes. Insert a toothpick near the center; it should come out with a few moist crumbs but not wet batter.
  15. Let the brownies cool completely in the pan before slicing.

Notes

Roasting the veggies caramelizes their natural sugars, enhancing sweetness and flavor. Puree the veggies smoothly to avoid chunky texture in brownies. Avoid overmixing after adding flour to keep brownies fudgy. Use room temperature eggs for better batter consistency. Baking time may vary slightly depending on oven; start checking at 25 minutes. Cool brownies completely before slicing to maintain texture.

Nutrition

Keywords: brownies, roasted vegetables, fudgy chocolate, spring recipe, healthy dessert, chocolate brownies, veggie brownies, easy brownies

Find it online: https://avabake.com/flavorful-spring-roasted-veggie-brownies-easy-fudgy-chocolate-recipe/