12 Days of Holiday Recipes Day 7: Deceptively Delicious Brownies with Carrots and Spinach With a Chocolate-Avocado-Carrot Fondue Icing

Before you get grossed out by the carrots, spinach and avocado, think about how much you love brownies. I have made this recipe quite a few times and it is always a hit, and not to mention a great way to sneak in some veggies.

Both of these recipes are from Jessica Seinfeld’s cookbook, Deceptively Delicious. Try to make it this holiday season and see what rave reviews you get.

Brownies with Spinach and Carrots

Servings: Makes 12 brownies

So easy and so delicious. My one tip is do not serve these warm because then you will taste the spinach. The last time I made these I added a half cup of peanut butter chips. You can never go wrong with peanut butter and chocolate.

Chocolate Fondue Icing with Avocado and Carrots

Depending upon how much liquid is used in the purees, additional water may be needed to thin the fondue a bit. Ice your brownies and serve. Remember, just because there are some good nutrients in these brownies doesn’t mean you can go overboard. Try to keep your portions controlled.

I also love this fondue as a dip for fruit or in a quick and easy s’more with graham crackers and marshmallows.

Do you have other recipes that you sneak vegetables into? You know I have a few. Enjoy a happy and healthy holiday season!

Photo Credit:  sharkseason

Ingredients

  • Nonstick cooking spray
  • 3 ounces semisweet or bittersweet chocolate
  • 1/2 cup carrot puree (To make the carrot puree, cut carrots into coins and place in microwave safe dish with just a little water. Cook covered on high for about 6 minutes until carrots are very soft. Mash them with a fork or blend in food processor or blender)
  • 1/2 cup spinach puree (I use frozen spinach and let it thaw and put it in my food processor)
  • 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 (I use Brummel and Brown usually, but in the past, I have also substituted prune puree. Same thing as above —you take usually just one prune or dried plum with a little bit of water in a food processor and puree it)
  • 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

Brownies with Spinach Carrots

Instructions
Makes 12 Servings

Preheat the oven to 350°. Coat an 8-by-8 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.
So easy and so delicious. My one tip is do not serve these warm because then you will taste the spinach. The last time I made these I added a half cup of peanut butter chips. You can never go wrong with peanut butter and chocolate.

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Ingredients

  • 1 tablespoon butter
  • ½ cup avocado puree (mash about 1/2 an avocado with a fork; you will not have to add water here)
  • ¼ cup carrot puree (same as the carrot puree in the brownies. I make them both at the same time)
  • ½ cup unsweetened cocoa powder
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract

Chocolate Fondue Icing with Avocado and Carrots

Instructions
Add the avocado and carrot purees to food processor and process for a few minutes, scraping sides occasionally, until puree is very smooth.
Add vanilla and salt.
Sift cocoa and confectioners’ sugar. Add to processor or stir in by hand.
Melt the butter over low heat in a medium saucepan.
Add the avocado and carrot purees, sugar, cocoa powder, and vanilla, and whisk well until smooth.

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