Cauliflower Brownies

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COOK TIME
35 minutes

What You Need

  • 1 cup of Dandy® Cauliflower puree
  • 1/2 cup unsweetened almond milk
  • 6 squares Lindt 90% chocolate
  • 1/2 cup butter
  • 2 oz cream cheese, softened
  • 1/3 cup of sugarfree chocolate-flavored syrup
  • 3 eggs
  • 1 cup ground almonds
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tsp stevia or Splenda
  • 2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp salt

Make It

  1. Puree the raw cauliflower in a blender, then add your almond milk and puree together for another 30 seconds or so. Make sure it’s completely smooth and there are no chunks.
  2. Put the butter, chocolate squares, and cream cheese into a microwave-safe bowl and microwave for one minute. There may be a few small chunks of chocolate still not melted.
  3. Scrape the chocolate mixture into the blender with the cauliflower. Puree for about 20 seconds until well blended. 
  4. Add the chocolate syrup and eggs and blend well.
  5. Add all dry ingredients into a large mixing bowl and stir to combine. 
  6. Pour the wet ingredients from the blender into the bowl containing the dry ingredients and stir to combine thoroughly. The batter will be thick, almost mousse-like.
  7. Grease a 9 x 9 baking pan and spread the batter evenly into it. Bake in a pre-heated oven at 375 degrees F for 35 minutes. Remove and cool before cutting.

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