Brownies (with Carrot and Spinach) from Deceptively Delicious
These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warmit's not until they're completely cool that the spinach flavor totally disappears.
INGREDIENTS
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Nonstick cooking spray
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3 oz/90g semisweet or bittersweet chocolate
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1/2 cup carrot puree*
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1/2 cup spinach puree*
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1/2 cup firmly packed light or dark brown sugar
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1/4 cup unsweetened cocoa powder
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2 Tbsp. trans-fat-free soft tub margarine spread
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2 tsp. pure vanilla extract
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2 large egg whites
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3/4 cup oat flour or plain flour (I'd recommend using Self Raising flour as they don't rise much otherwise with the small amount of baking powder)
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1/2 tsp. baking powder
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1/2 tsp. salt
Preheat the oven to 350°/180c degrees. Coat an 8" x 8" (20cm x 20cm) baking pan with cooking spray or line with baking paper.Melt the chocolate in a double boiler or over a very low flame (or in microwave)
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 (it will look rather awful at this stage but do persevere)
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.
P.S. I made this a second time and used Self Raising flour in addition to the baking powder and they rose beautifully and were even better than the first batch.
Created by Jessica Seinfeld
From the book Deceptively Delicious
Makes 12 brownies
How to puree spinach
PREP
No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.
COOK
Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.
PUREE
In a food processor or blender for about 2 minutes, until smooth and creamy.
How to puree carrots
PREP
Peel, trim the ends and cut into 3-inch chunks.
COOK
Steam for 10 to 12 minutes.
PUREE
In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.