Yes, you read that right! I made brownies with cauliflower! It’s kooky and over the top, even for me! But before you call the men in white coats to take me to the funny farm, hear me out! These low carb brownies are surprisingly delicious! At least this batch was – the first attempt…not so much! Hubs spit it into the garbage, as did my four year old who pronounced them “gross!”
I have to agree – batch one was pretty nasty – tasted like… well… pretty much what you would imagine cauliflower and chocolate might taste like when mixed together! And the texture was way off. So I tossed them into the trash and made some adjustments – less cauliflower, more chocolate, more coconut flour, and some cinnamon, among other things.
It was with a considerable amount of trepidation that I cut into version 2.0 – I really had no idea if they would taste better than the first round. It kills me to waste ingredients, but I just had to try this recipe again because I knew it could work! I’m so glad I didn’t throw in the towel on this one! I knew as soon as I cut into them that they would be good – they had a nice “crumb” to them but also a fudgy texture, that for me, is critical to a good brownie. Intensely chocolatey, slightly sweet, and not a hint of cauliflower to be found, these low carb brownies are definitely among my most unusual and successful recipe creations!
- 1 cup raw 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 SF 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
- Puree the raw cauliflower in a blender, then add your almond milk and puree together for another 30 seconds or so. Make sure its completely smooth and there are no chunks!
- 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 and that’s ok.
- Scrape the chocolate mixture into the blender with the cauli. Puree for about 20 seconds until well blended. Add the chocolate syrup and eggs and blend well.
- Add all of the dry ingredients into a large mixing bowl and stir to combine. Pour the wet ingredients from the blender into the bowl containing the dry ingredients (scraping to get as much out as possible) and stir to combine thoroughly. The batter will be thick, almost mousse-like.
- 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.