Thursday, October 22, 2009

Brownies (with carrot & spinach)

This recipe is from the "Deceptively Delicious" cookbook

***Dont' serve the brownies warm - it's not until they're completely cool that the spinach flavor totally disappears***

Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (can use baby food)
1/2 cup spinach puree (can use baby food)
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa powder
2 Tbs trans-fat-free soft tub margarine spread
2 tsp pure vanilla extract
2 large egg whites
3/4 cup oat flour; or all purpose flour
1/2 tsp baking powder
1/2 tsp salt

1) Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray
2) Melt the chocolate in a double broiler or over a very low flame
3) 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.
4) Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5) Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

***These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber, while spinach and carrots provide two powerful antioxidants that help your kids' eyes stay healthy!***

Here are some tips on how to prepare and puree the spinach and carrots. You could also use baby food.

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