A delicious cauliflower brownie so fudgy from steamed cauliflower, a vegetable brownie made in one bowl, and a fudgy brownie rich in dark chocolate as well as fiber and nutrition.
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.
Notes
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.