by Missy Chase Lapine
It’s hard to believe that brownies can be healthy, but this recipe takes the cake. This is a truly fudgy and delicious brownie that offers a solid dose of fiber from the whole wheat flour and oats; antioxidants from the cocoa powder, chocolate, and blueberries; and even a good measure of iron from the spinach, which absolutely no one would guess was in there. Sure there’s some sugar, but it’s less than half of the amount in most brownie recipes—and they still taste great!
Brownies rich in vitamins A, C, E and K, potassium, manganese, folate, iron, fiber and flavonoids? Believe it. But kids won’t care about that. They’ll care that they taste delicious. And they’ll never guess that these guys are not only good, but also good for you!
Makes about 30 kid-sized brownies
6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (see recipe below)
1/4 cup plus 2 tablespoons Flour Blend (mix equal parts white and whole wheat flour, or just use whole grain “pastry” flour – found in natural food stores)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Butter or non-stick cooking spray
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
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.