Sneaky Chefs Brainy Brownies Recipes
SNEAKY CHEF BRAINY BROWNIES
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
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.
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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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SNEAKY CHEF BRAINY BROWNIES - THE DAILY MEAL
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5/5 (20)Estimated Reading Time 1 min
- Preheat the oven to 350 degrees, and line the bottom — but not the sides — of an 8-by-8 inch or 9-by-9 inch baking pan with butter or cooking spray.
- 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 the 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. In a mixing bowl, stir together the flour, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend the two thoroughly. Mix in the chopped walnuts, if using, and then pour the entire mixture into the baking pan. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow the brownies to cool completely in the pan before cutting them using a plastic or butter knife. Dust the top of the brownies with powdered sugar, if desired. The brownies can be stored for up to a week in the refrigerator, covered tightly.
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