Dandelion Fudge Brownies

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Dandelion Fudge Brownies
Eating leafy green vegetables takes on a whole new meaning here in these fudgy treats. They may not offer a full serving, but that would depend on how many brownies you eat.
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Print
Dandelion Fudge Brownies
Eating leafy green vegetables takes on a whole new meaning here in these fudgy treats. They may not offer a full serving, but that would depend on how many brownies you eat.
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Servings Prep Time
16brownies 25-30minutes
Cook Time
30minutes
Ingredients
  • For dandelion leaf puree
  • 1 bunch dandelion leaf greens (1-2 cups)
  • 1 tbsp organic unsalted butter
  • 1-2 tbsp water
  • For brownies
  • 4 ounces (1 stick) organic unsalted butter
  • 2 ounces unsweetened chocolate
  • 2 ounces semisweet chocolate
  • 3/4 cup dandelion leaf puree
  • 2 organic eggs
  • 1 1/2 cups (300g) organic granulated sugar
  • 1 tsp vanilla extract
  • 1/8 tsp kosher salt
  • 3/4 cup organic all-purpose flour, sifted
  • 1/2 cup milk chocolate chips
  • powdered sugar for dusting
Units:
Instructions
For dandelion puree
  1. In medium saucepan, bring 1 inch water to boil, add chopped dandelion greens and cover. Reduce heat to medium and cook for 5 minutes. Alternately, dandelion greens can be steamed over boiling water for 5 minutes.
  2. Immediately remove from heat and rinse with cold water to stop cooking. Place steamed dandelion greens into food processor with melted butter, process until pureed, adding water as needed to obtain smooth consistency.
  3. This does not have to be totally smooth, a coarse puree will work fine.
For brownies
  1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 inch square pan by measuring a 12 inch piece of aluminum foil, turn pan upside down and place foil shiny side down over pan and shape by turning down sides and corners. Remove foil, turn pan right side up and place shaped foil into pan, pressing gently into place. Coat foil with butter either very soft or melted and spread all around with pastry brush or crumpled wax paper.
  2. Combine butter and chocolates into top of double boiler and place over hot water in bottom on moderate heat. Cover and heat until almost completely melted. Remove from heat, stir, and allow to sit covered until completely melted. Stir in dandelion puree and allow to cool slightly.
  3. In electric mixer, beat eggs for on high speed 30 seconds, no more, just until frothy and a bit increased in volume. Decrease to low speed, gradually add sugar, beating only 2-3 seconds after each addition. Add vanilla extract, salt, and chocolate mixture, scraping sides with rubber spatula and beating just until barely mixed.
  4. Add flour, continue to scrape bowl with spatula and beat until mixed. Stir in chocolate chips. It is important not to over mix batter to assure moist and fudgy consistency of brownies.
  5. Pour batter into prepared pan and smooth top. Bake for 35 minutes until toothpick inserted in center comes out barely clean. Do not over bake.
  6. Cool on wire rack for 45 minutes then refrigerate until completely cool before cutting. Slice with a sharp knife into 16 2inch squares and dust with powdered sugar. These can be wrapped individually and freeze nicely.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these brownies, use organic butter, sugar, eggs, and flour if available.

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