Sauerkraut Brownies

OK, I know what you are thinking: ‘Sauerkraut brownies!? Those can’t be good.’

My sauerkraut turned out after fermenting on the counter for a week of so and I wanted to use it. Two cups of it went into the brownies. I want to take credit for doing something weird. I like to be different, but I can’t. I found the recipe last year at Bubbies. Bubbies makes awesome products; they have some of the best sauerkraut and pickles I have had. I adapted the recipe:

  • ¾ cup salted butter
  • 3 eggs
  • 1 cup sugar
  • ½ cup flour, plus 2 tablespoons flour
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups sauerkraut
  • 1 cup water
  • ½ cup dark chocolate cut into small chucks

Preheat oven to 350F. Coat 9×9 cooking pan with cooking oil. In a medium saucepan, melt butter over medium heat. Stir in sugar until blended, about 2 minutes, remove from heat and beat in eggs one at a time, mixing well after each addition. In a medium bowl mix the flour and cocoa together, add the flour mixture to the butter mixture, stirring until combined. In a blender, pulse the sauerkraut with the water for approximately 8-10 seconds; then drain and squeeze the sauerkraut until the water is removed. Mix the sauerkraut into the batter. Stir in the dark chocolate chunks. Spread the mixture into the prepared pan. Bake 45-50 minutes.

I took the brownies to our Block Party tonight for National Night Out and they were all eaten! 


3 thoughts on “Sauerkraut Brownies

  1. The only question I have is: What is the rationale for putting sauerkraut in brownies? Does it make them moister, or tart, or something? Or is it a "hide the veggies so the kids won't know" strategy?Because I love sauerkraut, and I love brownies, and I'd like an explanation for why I shouldn't just eat a bowl of sauerkraut and have the brownies for dessert.

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