zoe,owen,andliams mommy's Note:
These are a hit! The kids don't even know their eating blueberries or spinach.
My Private Note
Units: US | Metric
- 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
- 1/4 cup rolled oats, ground in a food processor
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- butter or nonstick cooking spray
Purple Puree (use 1/2 cup)
- 3 cups baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
- 1 1/2 cups blueberries
- 1 teaspoon lemon juice
- 3 -4 tablespoons water
- 1If 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.
- 2If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
- 3Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, add the rest of the water to make a fairly smooth puree.
- 4This 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.
- 5Combine this purple egg mixture with the cooled chocolate mixture.
- 6Combine the flours and wheat germ in a bowl. This blend can be stored in a sealed, labeled plastic bag for months.
- 7Preheat the oven to 350 degrees.
- 8Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
- 9Melt 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.
- 10Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree.
- 11In 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.
- 12Bake 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.
- 13Keeps for a week in the refrigerator, covered tightly.
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Nutritional Facts for Brainy Brownies
Serving Size: 1 (121 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 345.5
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 7.2 g
- Cholesterol 60.6 mg
- Sodium 84.4 mg
- Total Carbohydrate 51.0 g
- Dietary Fiber 5.2 g
- Sugars 19.4 g
- Protein 8.7 g