Recipe by Susiecat too
This is an even sneakier version of the "sneaky chef" brownies by Missy Chase Lapine. It is made with some of her "purple puree" but also utilizes black beans, which is a trick from Weight Watchers. No added fat to this recipe! No cholesterol! And if you omit the chocolate chips, it is vegan. It makes a very good, not overly sweet, cake-y brownie. NOTE: the purple puree part of the recipe makes a good 1 1/2 - 2 cups. This recipe uses only 1/2 cup, so reserve remainder for another use. It freezes well.
Top Review by ChateauOfADoubt
I didn't have any whole wheat flour so I substituted another 1/3 c all purpose flour and 1/3 c mix of almond flour, oat flour and quinoa flour. I left out the walnuts and the chocolate chips, and the resulting batter was pretty thick, like almost cookie thick. I baked a test ramekin and the result was NOT something that was going to pass these healthy foods into my guy's system unnoticed. I mixed in some applesauce and baked another test ramekin. The result was more moist, but still not unhealthy-seeming enough. I added more applesauce and a bunch of agave, a splash of water and a handful of chocolate chips. The resulting ramekin was super moist, maybe too moist, but much tastier. I'm now baking a small tray with peanut butter swirled in. I think when this cools, it'll pass for normal brownies, and I'll succeed in feeding him spinach, blueberries and flax seed meal after all.
- 1⁄3 cup flax seed meal
- 2⁄3 cup whole wheat flour
- 2⁄3 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup cocoa powder
- 3 cups baby spinach leaves (a 9-oz. bag)
- 2 cups fresh blueberries (not in syrup) or 2 cups frozen blueberries (not in syrup)
- 1 teaspoon lemon juice
- 1 1⁄2 cups black beans, cooked, cooled and drained
- 1 cup black coffee, at room temperature
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 2 cups chocolate chips (optional)
- 1 cup chopped nuts (optional)
Directions See How It's Made
- Preheat oven to 350 F, and grease a 9 x 13 inch baking pan.
- Mix the dry ingredients together in a large mixing bowl. Set aside.
- In a food processor or blender, mix the spinach, blueberries and lemon juice. Scrape down sides and bottom of bowl and continue pureeing until completely smooth. Transfer all but 1/2 cup to a storage container.
- Into the bowl of the food processor, along with the remaining 1/2 cup purple puree, add the black beans, coffee, sugar and vanilla. Puree until smooth.
- Mix the wet ingredients into the dry ingredients.
- If desired, add chocolate chips and nuts.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.