The secret is that there is a whole cup of vegetable puree packed into this delicious brownie mix. I know what your thinking... That sounds revolting! I assure you, when completely cooled the veggies are totally undetectable to discerning tasters.
I found this recipe in Jessica Seinfeld's book Deceptively Delicious (which I highly recommend). After making the Brownies a few times I made some very minor changes like adding a little more chocolate (more chocolate is always better) and I adjusted the baking time.
Brownies
(with carrot and spinach)
Be sure to let the brownies cool completely before enjoying- it's not until they're completely cool that the veggie taste disappears.
Nonstick cooking spray
4 oz. semisweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed brown sugar
1/3 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 all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350. Coat an 8x8-inch baking pan with cooking spray.
Melt the chocolate and margarine in microwave in 30 second increments.
In a large bowl, combine the melted chocolate and margarine, vegetable purees, sugar, cocoa powder, margarine and vanilla. 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 25 to 30 minutes. Cool completely in the pan before cutting into 12 bars.
-KG
