Brownies With Carrot And Spinach Recipes

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BROWNIES (WITH CARROT AND SPINACH)



Brownies (With Carrot and Spinach) image

Created by Jessica Seinfeld From the book Deceptively Delicious These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warm-it's not until they're completely cool that the spinach flavor totally disappears.

Provided by Karen in MA

Categories     Dessert

Time 50m

Yield 12 brownies

Number Of Ingredients 12

nonstick cooking spray
3 ounces semisweet chocolate
1/2 cup carrot, puree
1/2 cup spinach, puree
1/2 cup light brown sugar, firmly packed (or dark)
1/4 cup unsweetened cocoa powder
2 tablespoons butter
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350°. Coat an 8" x 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, 1-2 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 35-40 minutes. Cool completely in the pan before cutting into 12 bars.

Nutrition Facts : Calories 126.7, Fat 6, SaturatedFat 3.7, Cholesterol 5.1, Sodium 144.8, Carbohydrate 18.6, Fiber 2.1, Sugar 9.3, Protein 2.8

SPINACH-CARROT BROWNIES



Spinach-Carrot Brownies image

No one will be able to guess what healthy ingredient these brownies have in them! This recipe is from Parents magazine. I've made them a few times and my kids love them. I'd like to experiment and replace the vegetable oil with applesauce and see if it still turns out good. If you liked these, try my Spinach Brownie Bites Recipe #223677!

Provided by JMigs0

Categories     Bar Cookie

Time 1h5m

Yield 24 36

Number Of Ingredients 6

3 large eggs
21 ounces brownie mix, family sized box
10 ounces frozen chopped spinach, thawed
1/4 cup vegetable oil
1/3 cup carrot juice
1 tablespoon milk

Steps:

  • Heat oven to 350 degrees.
  • Line a 9"x13" pan with parchment paper or spray with cooking spray.
  • Squeeze out the liquid from the spinach.
  • Place spinach, vegetable oil, milk and carrot juice in a blender and puree until smooth.
  • In a large bowl, combine the brownie mix, 3 eggs, and the spinach mixture until well blended.
  • Spread batter into pan and bake 40 minutes.

FUDGY CHOCOLATE-SPINACH BROWNIES



Fudgy Chocolate-Spinach Brownies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 brownies

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for greasing the pan
3 tablespoons cocoa powder, plus more for dusting the pan
3 ounces bittersweet chocolate, chopped
2 teaspoons instant espresso powder
1/2 cup sugar
1 cup frozen chopped spinach, thawed
2 teaspoons pure vanilla extract
2 large eggs, beaten
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess.
  • Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat. Put the butter, chocolate and espresso powder in a heatproof bowl, set it on the saucepan and turn off the heat. Let the bowl stand for about 5 minutes until the chocolate mixture is melted. Stir together until very smooth. Stir in the sugar until dissolved. Remove the bowl from the saucepan; let cool to room temperature.
  • Squeeze any excess moisture from the spinach and put it in a food processor. Add the vanilla and 1 tablespoon of water and puree until very smooth. Add the spinach puree and eggs to the cooled chocolate mixture and whisk until well combined.
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl until combined. Add the wet ingredients to the dry and fold with a rubber spatula until combined. Add the chocolate chips and stir to combine. Pour the batter into the prepared pan; use an offset spatula to spread the batter evenly. Bake until set and a toothpick inserted in the center still has a few moist crumbs stuck to it, about 25 minutes.
  • Cool the brownies completely in the pan before cutting.

SPINACH BROWNIES



Spinach Brownies image

They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. This is a treat my girls love to eat. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh.

Provided by BOWLINGNUT

Categories     Appetizers and Snacks     Cheese

Time 55m

Yield 24

Number Of Ingredients 9

1 (10 ounce) package spinach, rinsed and chopped
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 eggs
1 cup milk
½ cup butter, melted
1 onion, chopped
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
  • In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
  • Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.6 g, Cholesterol 32.5 mg, Fat 6 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 216.4 mg, Sugar 0.9 g

CARROT-SHAPED BROWNIES



Carrot-Shaped Brownies image

An easy Easter treat that's festive and fun? You're in luck with these colorful carrot brownies! Betty Crocker™ fudge brownie mix forms the base, and from there, you're just a couple of steps away from a cute treat that'd tempt any bunny. Use green licorice for your carrot top and Betty Crocker™ Rich & Creamy vanilla frosting tinted with Great Value™ neon orange gel food color (a shortcut from having to mix red and yellow to get just the right tone!).

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 24

Number Of Ingredients 6

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 1/4 cups Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
3/4 teaspoon Great Value™ neon orange gel food color
8 (7-inch) green licorice twists (from two 12.4-oz bags of rainbow-colored licorice twists)
1/4 teaspoon unsweetened baking cocoa, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, allowing some to hang over sides of pan. Spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 30 minutes.
  • Using foil to lift, remove brownies from pan, and carefully peel foil away. In small bowl, place frosting; stir in food color until blended. Spread frosting over top. For easier cutting, refrigerate 15 minutes to set frosting.
  • Cut brownies into 24 triangles as shown in diagram: Using sharp knife, cut 3 horizontal rows. Cut each row into 8 triangles so each triangle has a 2-inch wide base, cleaning knife with paper towel after each cut. Set aside end pieces for snacking.
  • To make greens for carrot: With sharp knife or scissors, cut each licorice twist into 3 pieces. For each piece, make 2 to 3 cuts lengthwise to make thin green strips, cutting almost to end of piece but not all the way, so it remains attached at one end. Using tip of small paring knife, cut small opening about 1/2-inch deep in short end of each triangle. Insert licorice piece into opening. Repeat with remaining licorice pieces and brownie triangles.
  • If desired, use a small brush to lightly dab cocoa onto top of frosted brownie for an "earthy" carrot look. Store loosely covered in single layer in container.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 22 g, TransFat 0 g

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