bakingfeedingfrom scratch

Deceptively Delicious Brownies {with carrot and spinach} Shhh

brownie recipeWhile walking through the bookstore one day, I spotted this adorable cookbook with a retro looking cover. The book was called Deceptively Delicious…such a fun name. I then remembered that Oprah had this on her show (check it out here) and Jessica Seinfeld created it. All of the recipes look so delicious.  I was immediately drawn to her main solution to sneaking veggies into food, without her kids or husband knowing,  just by using purees. The book helps you prepare with a list of every tool and ingredient you will need. After you puree all of the veggies, it is super easy to make each of these “undercover veggie” recipes.

Jessica Seinfeld has a blog  with so many more recipes. My favorite dessert recipe in the book are the Brownies with Carrot and Spinach. These brownies are low in calories (only 133 per brownie) and saturated fat. They are also packed with 3 grams of fiber (great for a brownie!), while spinach and carrots provide two powerful antioxidants that keep your eyes healthy. This recipe is easy, but be sure to let them cool completely before serving them so you do not blow your “veggie cover.”


Brownies (with carrot and spinach)

Nonstick cooking spray
3 ounces semi-sweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
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
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. 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.

Puree How-to:
For the carrots: Peel, trim the ends, and cut into 3-inch chunks. Steam for 10 to 12 minutes until very tender. Puree in a food processor or blender for about 2 minutes until smooth, adding a few teaspoons of water, if needed, for a smooth texture.

For the spinach, remove any tough stems. Steam for 30 or 40 seconds, or cook in a skillet with 1 tablespoon water for about 90 seconds until wilted. Puree in a food processor or blender for about 2 minutes until smooth and creamy.

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