Sneakychefbrainybrownies Recipes

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SNEAKY CHEF BRAINY BROWNIES



Sneaky Chef Brainy Brownies image

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

Provided by Nado2003

Categories     Dessert

Time 1h5m

Yield 30 serving(s)

Number Of Ingredients 16

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
1 cup chopped walnuts (optional)
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

Steps:

  • 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.
  • 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.
  • 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.
  • Keeps for a week in the refrigerator, covered tightly.
  • Sneaky Chef Make-Ahead Recipe: Purple Puree.
  • 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.
  • 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.
  • 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.

CHEWIEST BROWNIES



Chewiest Brownies image

Rich chocolate chewy brownies, not cakey at all!

Provided by Krissyp

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 8

1 cup unsweetened cocoa powder
½ cup melted butter
2 cups white sugar
2 eggs
¼ teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line one 9x13 inch pan with greased parchment paper.
  • Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
  • Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.3 g, Cholesterol 25.7 mg, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 58.2 mg, Sugar 18.4 g

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