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Kale Brownies

Yes, kale brownies…

I promise I’m not crazy.

Kale Brownies? If you're feeling adventurous, give these brownies a try. They just might surprise you!

Well maybe just a little bit.

When I first started blogging, I loved to see what google searches were leading people to the site. A few of my favorites:

  • Chocolate covered bumblebees
  • Chocolate covered grasshoppers
  • How to turn your boyfriend into a pig
  • Ugliest banana ever
  • Sarah Palin is a pumpkin
  • Eat cheese or die
  • Toes taste like tator tots

(Really I have no idea about the last one… it’s quite perplexing disturbing. And my apologies to whomever found the blog while searching for “eat cheese or die.” Most likely my site was a big disappointment.)

Kale Brownies

And then there were the two people who found my blog by typing “kale brownies” into the search bar. Although I didn’t actually have such a recipe posted at the time, the idea intrigued me. I’ve done cauliflower cake, spinach ice cream, zucchini coconut cream pie, chickpea blondies, zucchini muffins (maybe that last one isn’t so out-of-the-ordinary)… In other words, I’m open-minded about trying odd-sounding foods. Maybe it’s because I grew up in Japan, where they often put beans in desserts and where green tea ice cream is a staple. Or maybe it’s just because I’m overly curious.

In any case, this is one of the rare recipes on my site that I probably wouldn’t serve to someone who isn’t open-minded or into healthy eating. It’s not that the kale brownies aren’t rich and delicious (they are!), but you can see flecks of green in them, which is an instant giveaway to their healthfulness. Still, if you consider yourself an adventurous person, do give these brownies a try. They might just surprise you!

kale fudge brownies

Kale Brownies

Adapted from Zucchini Brownies

  • loosely-packed 3 cups kale or spinach leaves (80g)
  • 1/2 cup applesauce (120g)
  • 2 1/2 tsp pure vanilla extract
  • 1 1/2 cups water (360g)
  • 3 tbsp ground flax (18g)
  • 3/4 cup vegetable or melted coconut oil (115g)
  • 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
  • 3/4 cup cacao or cocoa powder (65g)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup xylitol or sugar of choice (150g)
  • 1/16 tsp pure stevia, or 2 extra tbsp sugar of choice
  • 1/2 cup mini chocolate chips, optional

Preheat oven to 350F. Line a 9×13 pan with parchment paper, or grease well. Blend together the first 6 ingredients (if using coconut oil, make sure applesauce and water are not cold).

In a large mixing bowl, stir together all remaining ingredients. Pour wet into dry and stir until just evenly combined, pour into the prepared pan, then use a full sheet of parchment or wax paper to press down firmly until the batter evenly covers the pan. Bake 19-20 minutes. Pat down hard with a pancake spatula or another sheet of parchment paper. Let brownies sit 15 minutes before cutting into squares. (As a general rule, cutting brownies with a plastic knife prevents crumbling.) They taste 10 times better the next day, so make them in advance if possible. Makes 20-24 squares. (Frosting recipe is below the next photos.)

Kale Brownies Nutrition Facts

Kale Brownies   kale fudge brownies

Frost the coconut flour brownies with either my Healthy Chocolate Frosting or with the following:

  • 1/2 cup cacao or cocoa powder (40g)
  • 2 tbsp pure maple syrup or agave (30g)
  • 1/2 cup virgin coconut oil, melted (75g)
  • chocolate chips for the tops, optional

Mix the frosting ingredients to form a sauce. Spread over the kale brownies, top with chocolate chips if desired, then refrigerate or freeze 10-20 minutes; the sauce magically transforms into chocolate frosting! Due to the melty nature of the coconut oil, the frosted brownies are best stored in the refrigerator or freezer (they thaw well). The healthy brownies are high in fiber and Vitamins A, C, and K, cholesterol-free, gluten-free, vegan, low in sugar or sugar-free, and they also offer Omega 3s! (If you prefer coconut-free brownies, try my Black Bean Brownies or Pumpkin Brownies.)

baked oatmeal

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Published on August 8, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. Hollie says

    I actually don’t know of too many bloggers that have baked kale into recipes. That is interesting Katie. I like zucchini brownies/cake a lot so could probably adapt a recipe as well from that.

  2. Alya says

    Hey Katie, these look so so delicious (even with the greens visible hehe)

    I was just wondering but did you miss two days of posting? or maybe I just missed the past two recipes?! so I hope all is well!

    Keep on baking and thank you for all the healthy goodness 😀

    • Aubrey says

      I totally agree! I just had a huge kale salad and then read this post and was like – YES! Eat more kale! Kudos to CCK for another wondrous recipe. I wonder, can you sub whole wheat pastry flour for the coconut flour?

      • Cheryl Anne Shelvock says

        Hi, Aubretm did you get a reply, I wanted to know the same thing or if we could get amounts of rye flour or other flour as I have food allergies. Mostly to nuts but other healthy grain flours would be helpful. Thanks, so much!

  3. Katie @ Cake Vs Scales says

    These look amazing, I love adding healthy ingredients to puddings & these are superfood brownies – I found your site from my chocolate radar…not by your know…searching for toes or anything like that…Plus my boyfriend is pretty adaptable to acting like a pig without instruction 🙂

  4. KonaGirl says

    These look great! Can’t wait to try them!

    Is it okay to ask followers for brand info and/or recommendations? Wondering if anyone currently uses NuNaturals stevia, and if so where to purchase? Or did the company/product change? I can’t find NuNaturals at Whole Foods or any similar brick and mortar; I’ve seen it on Amazon however some of the comments suggested the product (or at least the product sold by Amazon) had changed in taste. Does anyone know if it NN stevia is still available, or if not, can anyone recommend a Stevia brand for baking?

    • Agata says

      I buy mine at
      I do not think the taste has changed… at least i did not notice anything. I have been ordering from this site since like forever, never had any problems.
      They also give a sweet deal for new customers : use this code at checkout JZQ840 and get $10 off and free shipping on your first order!

    • jan says


      1) where do you find coconut flour, or coconut oil for that matter? I live in a small town with a small Wal-Mart and a small Food Lion available. I haven’t really been into “healthy’ cooking before so really haven’t even looked for these products. 2) Also, flax flour. I’d hate to have to buy a 5 lb. bag if that’s what it comes in for 3 Tbls! 3) And can someone tell me how I can print the recipe off so I don’t have to run to the computer (not close to my stove) to check on things while I’m baking.

  5. Katie Ann says

    I always think about how I could make up a batch of one of your recipes and then take them to work to share with my coworkers so that my husband and I are not left eating an entire cake or something.

    However, I work in a police department. I can only imagine how homemade brownies with green flecks in them would go over there…heh…

  6. Ashley @ Wishes and Dishes says

    LOL I love the search keywords!!!!!! They are hilarious! And yes, disturbing at the same time. I should start looking at them for my blog too. Maybe I’ll find some gems. Great brownies – I never had kale in brownies before!

  7. Muskaan says

    Hi, Katie! I made your zucchini brownies before and just finished them 🙁 that was so sad. Anyway, can I use egg replacer in place of the ground flax? Thanks!

  8. Lisa says

    I’ve heard of spinach brownies, but never kale brownies! I admit, I like this idea of sneaking in a little bit of veggies into desserts. Although, if my friends found out I did this, I’m pretty sure they’d disown me;)

    • Katherine says

      oh yeah . . . I made my friend taste my black bean brownies (CCK’s recipe) and she was disgusted, and now all of my other friends know about it and will bring it up at least once a week :0

      • Sarah says

        I love the black bean brownies! It’s all about keeping quiet about the secret ingredients for the “traditional eaters”. 🙂

  9. Rosanne says

    Katie, when you say “blend together the first 6 ingredients” do you mean to actually put these in a blender and hit go? You mention flecks of visible green in the brownie so I’m a little confused. And also more specifically – are you using baby kale or are you using bunched kale with the large stems? Are we including the stems? Are we discarding? Other recipes have you removing any large/woody stems and steaming/wilting the greens and then blending in a blender. Thanks for your feedback and recipe with great ingredients!

      • Natalie says

        Haha I should have read this before makin them. I thought it was a little weird just mixing the kale and wet ingredients together. They tase good just super big pieces of kale lol

        • tami paul says

          Used all the kale. Blended in one of those fancy ninjas. The taste was great did the healthy frosting, peanutbutter pieces. But the texture was rather loose. Hoping for more of a set tomorrow but might bake the next a little longer

  10. Amy @ Long Drive Journey says

    I made kale meatloaf a couple of weeks ago, and it was such a disaster that kale has kind of scared me off, to be honest. BUT I made some muffins with veggies in them, and they came out well. I would give these a try!

  11. Amy says

    I made your zucchini brownies yesterday, so good! Curious if you think you could make these kale brownies with the zucchini in them as well?

  12. Tina says

    Do you think these would work without the xylitol/sugar, adding more stevia (liquid). I love that they have coconut flour and no eggs. I’m sensitive to eggs and makes it difficult being grain free. Thanks! Tina

  13. [email protected] says

    Like Lisa, I’ve heard of spinach brownies but would never have thought the strong (& gorgeous) bitterness of kale would fly in brownies. I am extremely open-minded about ingredients (as a look at my blog would confirm), so I will definitely make these soon and report back. Looking forward to it actually 🙂

  14. Aparna says

    While I do love kale…I think I prefer it in savory dishes. Though I guess if I can eat zucchini muffins, this is just the next step. Actually, the bitterness of kale could go well with chocolate… possibilities.
    I still need to try your pumpkin brownies, so baby steps. You have the best assortment of healthful desserts I have yet to experiment with, so let the baking begin!

  15. Danica @ It's Progression says

    My first thought when I read the title of this post? “Whoa.”
    You’re so creative – love this! I just recently made your healthy zucchini brownies recipe and both my husband and I had no trouble eating them up 🙂

  16. Andrea says

    Oops – I posted this in the wrong place! I’ll try again…
    Hi Katie- I don’t know what I did wrong, but the recipe is pretty wet. So where you say to take parchment paper to “press down” the batter – there’s nothing to press down! I just poured it in the pan (like a cake batter). It does taste good, but is the amount of water right? Thanks!

    • Chocolate Covered Katie says

      Hey Andrea,
      Can you tell me more specifics… what brand of coconut flour you used? And any other specifics if possible. The amount of water is right, but maybe different coconut flour brands soak up more liquid than others? I’m not sure… definitely reply back if you can, because I want to get to the bottom of it!

      • Christine says

        I made these and used 1/2 homemade coconut flour and 1/2 whole wheat flour [because when I ran to Kroger to buy some they did not have coco flour]. I also used Coconut Palm sugar. My brownies came out very “oily” and I didn’t read all the posts to see that you put the kale in a blender… LOL! Used melted Coco oil and ground Cacao Beans. I want them to be yummy too! Any help is appreciated!

  17. Lyza says

    As much as I love to make green juice, I don’t think that this moment anything could persuade me to consume the last of my kale as much as this recipe!!

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