Carrot Bran Brownies
Submitted by ppadovano
Wholesome carrot bran brownies with whole wheat flour, tahini, and maple syrup, crowned with a luscious apricot glaze. A fiber-rich treat that satisfies your sweet tooth without the guilt.
YIELD
1 dozenPREP
10 minCOOK
30 minREADY
45 minThese brownies flip the script on dessert. Bran flakes and whole wheat pastry flour bring hearty texture while grated carrots keep everything moist and naturally sweet.
Tahini adds a nutty richness you won’t find in your average brownie, and pure maple syrup handles the sweetening duties. The cinnamon hits you first, warm and fragrant straight out of the oven.
But the real showstopper? That apricot glaze. Fresh apricots simmered with a slice of lemon and a drizzle of maple syrup, pureed until silky smooth. Spread it over the top and you’ve got something that looks and tastes way fancier than the effort involved.
Kitchen Tips
- Grate your carrots on the fine side of the box grater so they melt into the batter and distribute evenly
- Let the brownies cool for at least 10 minutes before glazing so the apricot topping sets properly
- Walnuts or pecans work equally well for the chopped nuts
- The apricot glaze doubles as a fantastic spread on toast or stirred into yogurt
Ingredients
Directions
Mix dry ingredients together and stir in nuts and carrot.
Beat liquids and stir into dry mixture.
Spread batter into an oiled 8 x 8 inch pan.
Bake at 375 degree F for 30 minutes.
Serve warm or top with apricot glaze Apricot Glaze: Combine ingredients in a saucepan and stir over medium-low heat until apricots become juicy. Pour into a blender and puree; return to saucepan and cook for 5 to 8 minutes. Cool and spread on top of cake or cookies.
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