Feb 27 2012

Spinach Carrot Brownies?

SpinachBrownies
That’s right, brownies made with spinach and carrots, and they are delicious. Deceptively Delicious actually. I’ve going through Jessica Seinfeld’s book, and tweaking her recipes to make them a little healthier, and of course adding a vegan twist.

These brownies are completely satisfying, while being healthy. If your kids will be scared off by the vegetable aspect, then don’t tell them until after they’ve already confessed to loving them.

If you’ve never pureed vegetables before, this can seem a little daunting, but give it a try. The key is to do a bunch at once and freeze the rest so it’s ready the next time you do the recipe. I puree stuff all the time and I don’t bother freezing it because we use it up quickly, but I clearly remember thinking it was a huge hassle when I started. Like anything, it takes time to become part of your routine, but once it does you won’t give it a second thought.

These can get too moist, so I like to use a large enough pan to make them on the thin side, or as I did for the brownies in this photo, I use an all-corner brownie pan so every piece has at least two edges.

These are a great source of antioxidants, iron, beta-carotene, and omega 3s (thanks to the walnuts and flax)!

Ingredients

      Coconut Oil to oil the pan.

 

      3 ounces non-dairy semisweet or bittersweet chocolate (Enjoy Life is great)

 

      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 for 30 to seconds, then puree in a food processor for 2 minutes)

 

      1/2 cup firmly packed light or dark brown sugar

 

      1/4 Cup Chopped Walnuts (for Omegas)

 

      1/4 cup unsweetened raw CACAO powder

 

      1/4 Cup ground flax

 

      1/4 Cup Rice milk (coconut, or almond are fine as well)

 

      2 tablespoons Earth Balance Butter

 

      2 teaspoons pure vanilla extract

 

      Egg Substitute for 2 eggs – I use Ener-G

 

      3/4 cup almond Flour

 

      1/2 teaspoon baking powder

 

    1/2 teaspoon salt

Directions

  1. Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray.
  2. Melt the chocolate in a double boiler or over a very low flame.
  3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, flax margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
  4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Then stir in the milk, then the walnuts.
  5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

3 Comments

  1. Kimberly
    Posted February 27, 2012 at 6:10 am | Posted By: Kimberly

    Oh my gosh! Sounds delicious! Do you think almond flour would be just as good instead of whole wheat flour if I was trying to make it gluten free?
    Thank you for this recipe!

  2. Melisa Funer
    Posted February 27, 2012 at 2:27 pm | Posted By: Melisa Funer

    These sound so good! I will be experimenting with a gluten free version. I wonder if I could use Bob’s Red Mill gluten free brownie mix as a base and add the puree’s to it. I’ll let you know how they turn out.

  3. Elizabeth
    Posted February 27, 2012 at 6:33 pm | Posted By: Elizabeth

    Sounds like some good options fro Gluten-free versions!
    I think both would work, but I’m really curious how they turn out – keep us posted!

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