Banana Carrot Brownies

Ingredients

• 2 medium Ripe Bananas 3/4 cup of mashed banana)
• 1/2 cup Steamed Carrots (cooled, mashed, measured mashed!
• 1/3 cup Unsweetened Cocoa Powder
• 1/2 cup Peanut Butter (Unsalted)
• 1/4 cup Maple Syrup
• 1/2 cup Dairy-Free Dark Chocolate Chips

Instructions

1. 1Preheat the oven to 350°F (180°C). Line an 8-inch brownie pan with parchment paper. Set aside.
2. 2Peel 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.
3. 3In 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.
4. 4Mash the steamed, cooled carrots, and pack the mashed carrots in a measuring cup to get 1/2 cup.
5. 5Add mashed carrots with mashed banana, peanut butter, cocoa powder, maple syrup, and chocolate chips if used.
6. 6Stir 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.
7. 7Pour the batter into the prepared baking dish and sprinkle extra chocolate chips on top if you like.
8. 8Bake 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.
9. 9Let 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.