#AHMRecipes: Brownies with Spinach and Carrots recipe
Everyone who works on this blog loves sweets in some fashion. And satisfying that sweet-tooth is perfectly healthy on occasion. Our preference, however, is to find a way that satisfies our cravings while not giving in to the empty calories that most sweets provide.
Our first copies of our, “The eat healthy, live healthy mini cookbook” just arrived in our offices and we will be rolling out details on how you can get one soon. In the meantime, check out this healthier twist on a traditional sweet favorite that appears in the cookbook.
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 (Use frozen spinach and let it thaw and put it in the 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 (You can also substitute 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
Preheat 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. Do not serve warm because you will taste the spinach.
Recipe courtesy of Grace Derocha