Name: Veggie Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 cup grated carrots (about 1 large carrot); 1 cup finely chopped spinach; ¼ cup melted coconut oil (measured after you melt it); ¾ cup granulated sugar; 2 eggs (beaten; preferably at room temperature); 2 teaspoons vanilla extract; 1 cup all purpose flour; ¼ cup unsweetened cocoa powder; ¾ teaspoon baking soda; ½ teaspoon salt

Ingredients and Substitutions

All purpose flour: I have not tried this with other flours, but I imagine a 1-to-1 gluten-free flour substitute would work.

Unsweetened cocoa powder

Baking soda

Salt

Melted coconut oil: I like to use refined coconut oil, since it has a more neutral (less coconut-y) taste than virgin coconut oil, but you can use either. You can also substitute melted butter or extra virgin olive oil.

Granulated sugar: I have not tried making veggie brownies with another type of sweetener. Please report back if you try it!

Vanilla extract

Eggs

Carrots: You’ll need 1 cup of grated carrots. I like to use a hand grater to get finely shredded carrots that melt into the batter and distribute moisture evenly throughout the brownies.

Baby spinach: Chop it up into tiny pieces. I imagine you could substitute kale here, but it would contribute a stronger, earthier taste.

vegetable brownie with a bite taken out of it on a counter

Instructions

The full recipe card for veggie brownies, including ingredient quantities, is at the bottom of the post. Here’s a preview of the steps with photos to guide you.

chopped spinach and shredded carrots on a cutting board on a counter

Grate the carrot, using a hand grater. If you have a hand grater with tiny holes, use that to get finely shredded carrots. Otherwise, a regular hand grater with bigger holes will still work just fine! Chop the spinach into tiny pieces.

wet ingredients for brownies being whisked together in a mixing bowl

Whisk the wet ingredients in a mixing bowl.

dry ingredients added to wet batter for veggie brownies in a mixing bowl

Stir in the dry ingredients with a rubber spatula. The batter may seem dry at this point.

batter for brownies with vegetables being mixed into it in a bowl

Fold in the grated carrots and chopped spinach. The batter will get moister with these additions.

veggie brownie batter spread out in a baking dish on a counter before baking

Pour the batter into a greased, 8×8 baking pan.

veggie brownies in a square baking dish after being baked on a counter

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes at 350 degrees F.

Storage and Freezing

Keep veggie brownies in an airtight container on the counter, away from sunlight, or in the fridge for up to a week. They also freeze beautifully. Frozen brownies are a great addition to lunchboxes, since they will usually thaw by lunchtime. They taste delicious straight from the freezer though too.

To freeze, let the brownies cool completely. Cut them into squares. Wrap each square tightly in plastic wrap. Transfer them to a freezer-safe bag. Seal tightly, label, and keep in the freezer for up to 6 months.