Sneaky Chef Brainy Brownies

Sneaky Chef Brainy Brownies

It’s hard to believe that brownies can be healthy, but this recipe “ takes the cake.” My baker friend Karen worked for days with me on this one and cringed every time I wanted to add another sneaky (i.e. wholesome) ingredient, yet I knew it could be done.

After many failed attempts, we arrived at a truly fudgy and delicious brownie that offers a solid dose of fiber from the whole wheat flour, wheat germ, and oats; antioxidants from the cocoa powder, chocolate, and blueberries; and even a good measure of iron from the spinach, which absolutely no one would guess was in there. We also managed to cut the sugar to less than half of most brownie recipes without losing flavor.

Nutrition Highlights: Whole grains, fruit, and vegetables Rich in vitamins A, C, E and  K, potassium, manganese, folate, iron, fiber, antioxidants, and flavonoids

Prep:

Cook:

Servings: 30 brownies

Ingredients

  • 6 tbls unsalted butter
  • 3/4 cup semisweet chocolate chips
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup sugar
  • 1/2 cup Purple Puree Click for Base Blend Recipe
  • 1/4 cup Flour Blend Click for Flour Blend Recipe
  • 2 tbls Flour Blend Click for Flour Blend Recipe
  • 1/4 cup rolled oats, ground in a food processor
  • 1 tbls unsweetened cocoa powder
  • 1/4 tsp salt
  • Butter or non-stick cooking spray
  • Optional extra boost: 1 cup chopped walnuts

Directions

  • Preheat the oven to 350 degrees.
  • Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
  • Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
  • In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
  • Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
  • Keeps for a week in the refrigerator, covered tightly.
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