A delicious cauliflower brownie so fudgy from steamed cauliflower, a brownie made with vegetables, mixed in one bowl, and rich fudgy chocolate in every bite, as well as fiber and nutrition.
This incredible fudgy cauliflower brownie recipe is deeply chocolatey in flavor, and yet so full of nutrition you will be looking over your shoulder to see who is trying to trick you.
Vegetables in brownies create a wonderful structure as well as moisture and structure. Try my other vegetable brownies including my sweet potato brownies and pumpkin brownies.
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Ingredients
Cauliflower. You need a puree made from blended steamed cauliflower.
Cocoa powder. Use unsweetened, either regular or dutch processed.
Flour. I used all purpose flour or gluten free baking flour. I don't think almond flour would work as it is too high in fat.
Cane sugar. Organic cane sugar tastes best.
Dairy free milk. I used almond milk but any high fat dairy-free milk works.
Chocolate chips. Melt these and swirl them into the batter for some extra chocolate.
Leaveners & Flavors. baking powder, vanilla, salt
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
1.Line a loaf pan with parchment paper. Preheat oven to 350 F.
2. Steam the cauliflower, and blend into a puree.
3. Add all ingredients to one bowl, and mix my hand or with a hand-mixer.
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4. Melt chocolate chips in microwave in a glass pyrex measuring cup. Fold them into the batter.
5. Pour batter into pan.
6. Bake 25-35 minutes. They will have cracks on top when they are done, and they look done in the center.
7. Remove the pan from the oven, sprinkle a few chips on top, and let brownies cool in the pan for 15 minutes.
8. Lift the brownies out using the parchment paper wings and let cool in refrigerator 30 minutes before slicing.
9. To slice the chilled brownies, run a sharp knife under hot water
Storage
These brownies refrigerate well. Wrap each individually and refrigerate for a week. Or freeze for one month.
Recipe Tips
Cauliflower puree. You need 1 cup of cauliflower puree. So achieve this by steaming or boiling 2 cups of florets or steaming a bag of cauliflower rice. Either way, blend the hot steamed cauliflower into a puree. Add a few teaspoons of water if needed to get the blender going.
Chocolate chips. Melt these in the microwave at 1 minute. Swirl it into the brownies to add another level of fudge.
Flour. These brownies work best with an all purpose flour or a gluten free baking flour. Almond flour has too much fat and would change the texture.
Favorite Brownie & Cauliflower Recipes
More Brownies
- Vegan Brownies
- Sweet Potato Brownies
- Chocolate Peanut Butter Brownies
- Oreo Brownies
- Frosted Brownies
If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Cauliflower Brownie
Ingredients
- 1 cup cauliflower puree 2 cups florets, steamed
- ¼ cup cocoa powder
- 1 ¼ cup all purpose flour or gluten free baking flour
- 1 cup cane sugar
- ¾ cup almond milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- pinch of salt
- ½ cup chocolate chips melted (plus a few more to sprinkle)
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Enter your email below and we'll send the recipe straight to your inbox.
Instructions
Prep
- Line a loaf pan with parchment paper. Preheat oven to 350 F.
- Steam 2 cups of cauliflower, and blend into a puree; you'll get about 1 cup puree.
Make Brownies
- Add all ingredients to one bowl, and mix my hand or with a hand-mixer.1 cup cauliflower puree, ¼ cup cocoa powder, 1 ¼ cup all purpose flour, 1 cup cane sugar, ¾ cup almond milk, 1 teaspoon baking powder, 1 teaspoon vanilla, pinch of salt
- Melt chocolate chips in microwave in a glass pyrex measuring cup. Fold them into the batter.½ cup chocolate chips
- Pour batter into pan.
- Bake 25-35 minutes. They will have cracks on top when they are done.
- Remove the pan from the oven, sprinkle a few chips on top, and let brownies cool in the pan for 15 minutes.
- Lift the brownies out using the parchment paper wings and let cool in refrigerator 30 minutes before slicing.
- To slice the chilled brownies, run a sharp knife under hot water
Storage
- These brownies refrigerate well. Wrap each individually and refrigerate for a week. Or freeze for one month.
Greentea says
Hi 👋
I tried this recipe and I will make it again ! It’s a good fudgy brownie and you wouldn’t imagine that there is cauliflower in it !
I used whole flour to make it more healthy.
Little tip : I think it’s preferable to mix the cauliflower with the milk in order to obtain a really smooth puree like on the photo.
Mine was cooked but when I mixed it alone, it was still crumbly like steamed cauliflower rice. Adding some milk made the process easier and it was directly smooth !
Next time I will try to use medjool dates instead of the sugar.
Thanks again for the recipe !
Dee Dine says
Thank you, those are awesome recommendations!
Pp says
Can I use almond flour or oat flour sub APFlout
Dee Dine says
Hi there, I have never tried this using almond or oat flour, only all purpose or gluten-free. They might work though, let me know if you try.
chloeau says
They look incredible.
Dee says
Thanks so much!