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    You are in: Home / Recipes / Sneaky Chef Brainy Brownies Recipe
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    Sneaky Chef Brainy Brownies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Nado2003's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional extra boost

    Purple Puree (use 1/2 cup)

    • 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

    Directions:

    1. 1
      Preheat the oven to 350 degrees.
    2. 2
      Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Keeps for a week in the refrigerator, covered tightly.
    7. 7
      Sneaky Chef Make-Ahead Recipe: Purple Puree.
    8. 8
      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.
    9. 9
      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.
    10. 10
      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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    Ratings & Reviews:

    • on April 04, 2008

      55

      These are very good and good for you. i bought the book and actually followed it for the recipe, but decided to let others know what I think. My kids loved them and didn't notice any difference from the other high fat brownies I make. I only made one change and it worked out fine. I used I can't believe it is not butter instead of unsalted butter and omitted the salt.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sneaky Chef Brainy Brownies

    Serving Size: 1 (31 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 72.6
     
    Calories from Fat 36
    49%
    Total Fat 4.0 g
    6%
    Saturated Fat 2.3 g
    11%
    Cholesterol 20.2 mg
    6%
    Sodium 27.3 mg
    1%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 6.4 g
    25%
    Protein 1.0 g
    2%

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