Deceptively Delicious Brownies (with carrots and spinach)

Staff Writer
Mount Shasta Herald

Prep: 15 minutes

Total: 55 minutes

12 brownies


Nonstick cooking spray

3 ounces of semisweet or bittersweet chocolate

½ cup carrot puree

1/2 cup spinach puree

1/2 cup firmly packed light or dark brown sugar

¼ cup sun-sweetened cocoa powder

2 tbsp. Trans-fat-free soft tub margarine

2 tsp. pure vanilla extract

2 large egg whites

¾ cup oat flour, or all-purpose flour

½ tsp. baking powder

½ tsp. salt

Preheat oven to 350F. Coat an 8x8 inch baking pan with cooking spray.

Melt chocolate in double boiler or over very low flame.

In a large bowl combine melted chocolate, vegetable puree, sugar, cocoa powder, margarine, vanilla and whisk until smooth and creamy. Or for about 1-2 minutes.

Whisk in egg whites. Stir in flour, baking powder, and salt with wooden spoon.

Pour batter into the pan and bake to 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Watch out! Just don’t serve warm. It’s not until the brownies have completely cooled that the spinach flavor totally disappears.