Banana Carrot Brownies

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5 from 7 votes

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These Banana Carrot Brownies are a healthier version of the classic recipe made with no flour, no refined sugar, no eggs, no dairy, 5 grams of protein, and a rich chocolate taste.

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Prep Time10

Cook Time25

cool down15

Total Time50

Servings: squares

Calories: 197.4kcal

Author: Carine Claudepierre

Ingredients

2 medium Ripe Bananas (note 1) 3/4 cup of mashed banana
½ cup Steamed Carrots cooled, mashed, measured mashed! (note 2)
⅓ cup Unsweetened Cocoa Powder (note 3)
½ cup Peanut Butter (Unsalted) (note 4)
¼ cup Maple Syrup

Optional - for a boost of sweetness

½ cup Dairy-Free Dark Chocolate Chips (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line an 8-inch brownie pan with parchment paper. Set aside.
Peel and slice the carrots, and steam them in a steamer basket following your steamer instructions. It takes about 15-20 minutes to get soft carrot slices. You know they are cooked when you can insert a fork into a carrot slice easily. Cool down in a sieve for 20 minutes.
In a large mixing bowl, mash the banana into a smooth puree. Measure 3/4 cup. If you mash too much, freeze it for later and use it in a smoothie.
Mash the steamed, cooled carrots, and pack the mashed carrots in a measuring cup to get 1/2 cup.
Add mashed carrots with mashed banana, peanut butter, cocoa powder, maple syrup, and chocolate chips if used.
Stir with a silicone spatula until it looks like a brownie batter. It's fine if you see bits and pieces of carrots or bananas, as long as the batter is not dry. If too dry, it means you used smaller bananas or your nut butter is dry and not oily. Add more mashed banana to fix the batter or a splash of almond milk.
Pour the batter into the prepared baking dish and sprinkle extra chocolate chips on top if you like.
Bake the brownies for 25-30 minutes in the oven at 350°F (180°C) until the top is dry and set, and a toothpick inserted in the center comes out with a little sticky crumb on it, meaning the brownie is still fudgy.
Let them cool down in the pan for 30 minutes at room temperature. Then, transfer them to a cooling rack for 1 hour to let the brownies firm up and get all their fudgy texture. For a better texture, refrigerate them for 2 hours before eating. They will become ultra fudgy and firm up even better.

Notes

Note 1: You need 3/4 cup of mashed bananas. The darker the bananas, the sweeter the brownies. If your bananas are yellow, not ripe, add the chocolate chips for a boost of sweetness.

Note 2: Steam carrot slices in a steamer basket or boil if you prefer, but you will lose some of the nutrients. Cool down in a sieve. When cooled, mash into a thin puree with a fork before packing into a cup and measuring 1/2 cup.

Note 3: You can use sweetened cocoa powder to boost the sweetness of the brownies if you are using yellow bananas.

Note 4: Almond butter or sunflower seed butter works as well.

Note 5: or chopped walnuts.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the brownies in an airtight container in the fridge for up to 4 days.

Nutrition