Sneaky Chef Brainy Brownies Recipes

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SNEAKY CHEF BRAINY BROWNIES



Sneaky Chef Brainy Brownies image

The Sneaky Chef is Missy Chase Lapine - the author of the book, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals. I wanted to see the nutritional

Provided by Nado2003

Categories     Dessert

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 16

6 tablespoons unsalted butter
3/4 cup semi-sweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/4 cup flour, plus
2 tablespoons flour (or a blend of equal parts whole wheat, wheat germ, and white flour)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
butter or nonstick cooking spray
1 cup chopped walnuts (optional)
3 cups raw baby spinach leaves (1 cup frozen chopped spinach, or frozen chopped collard greens)
1 1/2 cups blueberries (fresh or frozen, no syrup or sugar added)
1/2 teaspoon lemon juice
1/2 tablespoon water

Steps:

  • Preheat the oven to 350 degrees.
  • Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
  • Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree. Combine this purple egg mixture with the cooled chocolate mixture.
  • In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
  • Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
  • Keeps for a week in the refrigerator, covered tightly.
  • Sneaky Chef Make-Ahead Recipe: Purple Puree.
  • If using raw spinach, thoroughly wash it, even if the package says "prewashed." Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
  • Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 1 tablespoon of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, use a second tablespoon of water to make a fairly smooth puree.
  • This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.

SNEAKY CHEF MAKE-AHEAD WHITE PUREE



Sneaky Chef Make-Ahead White Puree image

From the famous Sneaky Chef, who wrote a cookbook on how to sneak nutritious vegetables into your kids (and husbands) meals! This is great to add to Recipe #390658 and Recipe#390662, pastas, sauces, etc. to boost the nutrition!

Provided by Sharon123

Categories     Cauliflower

Time 20m

Yield 2 cups

Number Of Ingredients 4

2 cups cauliflower florets (about half a small head)
1 -2 medium zucchini, peeled and coarsely chopped
1 teaspoon fresh lemon juice
1 -2 tablespoon water, if necessary

Steps:

  • To prepare White Puree:.
  • On the stovetop, pour about 2 inches of water into a pot with a tight-fitting lid. Put a vegetable steamer basket into the pot, add the cauliflower, and steam for about 10 minutes, until quite tender. Drain.
  • To prepare in microwave, place the cauliflower in a microwave-safe bowl, cover it with water, and microwave on high for 8 to 10 minutes or until very tender. Drain.
  • Meanwhile, place the raw peeled zucchini with the lemon juice in your food processor and pulse a few times. Next add the cooked cauliflower and 1 tablespoon of water to the food processor (work in batches if necessary) and puree on high until smooth. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water make a smooth puree, but the less water, the better.
  • This recipe makes about 2 cups of puree; double it if you want to store more. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers.

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  • Spray only the bottom with the nonstick cooking spray, not the sides, of an 8-by-8-inch or 9-by-9-inch baking pan.
  • Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Purée. Combine this purple egg mixture with the cooled chocolate mixture.
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