I”m a veggie hider, I confess. It’s not so much that my family won’t eat vegetables in their natural state…it’s more about packing nutrition into foods that generally aren’t healthy. It makes me feel a little better about the treats I love so much.
This recipe comes from Jessica Seinfeld’s book ‘Deceptively Delicious.’ I can’t tell you how much I love this cookbook, and how much inspiration for veggie hiding it has given me.
One thing about these brownies…let them cool before you eat them. The spinach flavor doesn’t totally go away till they’re cool.
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate ( I used chocolate chips)
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam baby spinach for 30 to 45 seconds in the mircrowave, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread (I used butter)
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame (or do it in the microwave, just watch it closely). In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
133 calories per brownie, 3 grams fiber