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Flavorful St Patrick’s Day Roasted Veggie Brownies

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These brownies combine roasted carrots and zucchini with classic chocolate for a moist, rich, and festive treat perfect for St Patrick’s Day celebrations.

Ingredients

Scale
  • 2 medium carrots, peeled and chopped
  • 1 small zucchini, chopped
  • 1 tbsp olive oil
  • Pinch of salt
  • 1 cup all-purpose flour (125g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup brown sugar, packed (110g)
  • 2 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 1 tsp vanilla extract
  • 1/4 cup plain Greek yogurt (60g)
  • 1/2 tsp peppermint extract (optional)
  • 1/3 cup shelled pistachios, roughly chopped
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss chopped carrots and zucchini with olive oil and a pinch of salt on a baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring once halfway through, until tender and caramelized. Let cool slightly.
  2. Transfer roasted veggies to a food processor or blender and puree until smooth. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. In a large bowl, combine granulated sugar, brown sugar, eggs, melted butter, vanilla extract, Greek yogurt, and peppermint extract if using. Beat until smooth and glossy.
  5. Stir the roasted veggie puree into the wet ingredients until fully incorporated.
  6. Gradually fold the dry ingredients into the wet mixture gently with a spatula until just combined.
  7. Line an 8×8 inch baking pan with parchment paper or grease it lightly. Pour in the batter and smooth the top. Sprinkle chopped pistachios evenly over the surface.
  8. Bake at 350°F (175°C) for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Let brownies cool completely in the pan on a wire rack before slicing. Dust with powdered sugar if desired.

Notes

Roast vegetables to bring out natural sweetness and moisture. Let veggies cool before mixing to avoid cooking eggs. Fold dry ingredients gently to prevent tough brownies. Start checking brownies at 25 minutes to avoid overbaking. Use room temperature eggs and dairy for better texture. For gluten-free, substitute almond flour. For vegan, replace eggs with flax or chia eggs, butter with coconut oil, and Greek yogurt with plant-based yogurt.

Nutrition

Keywords: St Patrick’s Day, brownies, roasted vegetables, chocolate, pistachios, mint, festive dessert

Find it online: https://avabake.com/flavorful-st-patricks-day-roasted-veggie-brownies-recipe-easy-and-perfect-for-celebrations/