1 hr 5 mins
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
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 (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
Optional extra boost
- 1 cup chopped walnuts (optional)
Purple Puree (use 1/2 cup)
- 1Preheat the oven to 350 degrees.
- 2Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
- 3Melt 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.
- 4In 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.
- 5Bake 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.
- 6Keeps for a week in the refrigerator, covered tightly.
- 7Sneaky Chef Make-Ahead Recipe: Purple Puree.
- 8If 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.
- 9Fill 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.
- 10This 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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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
- Total Fat 4.0 g
- Saturated Fat 2.3 g
- Cholesterol 20.2 mg
- Sodium 27.3 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 0.6 g
- Sugars 6.4 g
- Protein 1.0 g