Healthy chocolate brownie recipe


I have been baking these brownies for family and friends and not once could anyone guess that it has carrot and spinach inside. I got the recipe from Jessica Seinfeld’s book Deceptively Delicious. 

I also found that I don’t even have to hide the vegetables I put in; I just teach my kids that it is the secret to getting the brownies so delicious and then they help me scoop it in. Hopefully this will break the connotation that kids often have about having to suffer through your veggies in order to enjoy something sweet after your meal. Recent studies suggest that you avoid teaching your kids that sweet stuff is a reward by dishing it up with their meal. I love this concept. 

If you are as committed to cook healthy for your family, try out this recipe: 
Prep time: 15 minutes
Total time: 55 minutes
Makes: 12 brownies

Ingredients:
Nonstick cooking spray
85 gram dark chocolate (I use dark chocolate that already has chopped nuts in) 
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar 
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread (I prefer butter)
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Method:
Preheat the oven to 180°C. Coat an 8x8-inch baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites.

Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Puree How-to:
For the carrots: Peel, trim the ends, and cut into 3-inch chunks. Steam for 10 to 12 minutes until very tender. Puree in a food processor or blender for about 2 minutes until smooth, adding a few teaspoons of water, if needed, for a smooth texture.

For the spinach: remove any tough stems. Steam for 30 or 40 seconds, or cook in a skillet with 1 tablespoon water for about 90 seconds until wilted. Puree in a food processor or blender for about 2 minutes until smooth and creamy.

Tip: I don’t peel my carrots because I want all the goodness and fiber in there. 

You might want to read about and watch our video on Healthy Mealtimes.