Wholewheat Carrot Brownie – A Healthy Treat to Celebrate
A slice of rich & dark Brownie is a delight for any chocolate lover, be it a gooey, chewy, fudgy or cakey brownie you just cannot stop with one. I like sticky and gooey brownies with loads of nuts in it, more better if it has some fruit or veggie hidden in it. Brownie is probably the easiest to make as against baking a cake, bread or any other goody. No waiting time needed for that intimidating yeast to work and flexing muscles for kneading the elastic dough, just mix it and bake it and you are in for a sinful treat. The treat is to celebrate Lite Bite being featured on Yummly today.
Normally a brownie is baked with less flour and without any leavening agents in it such as baking powder and baking soda which makes them quite dense and chewy bars. Moreover you could use any healthy wholegrain to bake a brownie as gluten will not have any adverse effect on the final recipe.
What makes a Brownie different from a Cake;
- Brownies have high ratio of butter/oil to flour.
- Quantity of sugar is more in brownies which make it gooey.
This brownie recipe is created incidentally after the recurrent cakey brownies I used to get with carrots in it. The raw grated carrots in the batter mostly give brownies with cake like texture since the recipe has no eggs and cream in it. And when I cooked the grated carrots a little, I got what I was looking for – my perfect gooey and fudgy carrot brownie.
- 1 cup wholewheat flour
- 1 cup shredded carrot
- 2 tbsp. cocoa powder
- 3/4 cup light brown sugar
- 1/4 cup oil
- 1/4 cup yogurt/curd
- 1 tsp. cinnamon powder
- 1/2 cup nuts (cashew/almonds/walnuts)
- 1/2 tsp. baking powder
Method; Wash peel and shred two medium size carrots to make cup. Chop the nuts coarsely. Heat a oil in a wok and dd the shredded carrots in it, cook for 2 minutes at low flame. Add cocoa powder, brown sugar and cook for one more minute. Take off the flame and let it cool.
Take large vessel and add the wholewheat flour, baking powder, cinnamon powder and mix well.
Add yogurt and the chopped nuts in the cooked carrot mixture.Pour the liquid mixture in the dry flour mix.
Grease a rectangular tin with butter paper. Make sure to keep the butter paper hang a little outside to make it easy to take out the brownies once it is cooked.
Mix it lightly and pour the brownie batter in the baking tin. Bake it at 190°C for about 20 minutes or till the knife comes out clean when inserted in the batter.
Every bite is a guilt free carroty delight, nuts in the brownie added extra crunch to these fudgy goodies. You could not make out the carrots in the brownie.
A word of caution; The flavors of a freshly baked Brownie is hard to resist, but hold off, let it cool completely before slicing it to get neat squares. I could not resist the temptation and the slices did not come out picture perfect. But then square or not a brownie is a brownie…nom..nom… 🙂
Oh..and am glad to be featured on Yummly today, thanks a lot to the Yummly team, Lite Bite readers and my blogger friends for all your support and blog love!
- Use pumpkin puree in the same way to make pumpkin brownies.
- Include or exclude any nuts of your choice.
- Replace the brown sugar with honey for more healthy and flavorful brownie.