Cookin’ Greens Chopped Spinach and Prune Secret Brownies Recipe
Ingredients
| ¾ cup (135 g) semisweet chocolate chips | ||
| Unsalted butter | 3 Tablespoon | |
| Eggs | 2 Large | |
| Sugar | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 Tablespoon | |
| Spinach | 1 Cup (16 tbs), chopped | |
| Prune | 1/3 Cup (16 tbs) | |
| Flaxseed | 1 Tablespoon | |
| Wheat germ | 1 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| ¼ cup (21g) quick cook rolled oats | ||
| Unsweetened cocoa powder | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
Directions
Preheat over to 350 degrees F. Cover bottom of 8x8 inch square pan with cooking spray.
Steam or boil the Cookin’ Greens spinach. Puree cooled spinach in food processor or blender with prune puree, and set aside.
Melt chocolate chips and butter in a double boiler. Stir well and remove mixture from heat and allow to cool.
In a large bowl, combine eggs, agave, vanilla, the spinach/prune puree and the chocolate mixture.
Combine flaxseed powder, wheat germ, flour and rolled outs and grind in food processor or coffee grinder until fine. Place in small mixing bowl, and add cocoa powder and salt. Stir until well mixed. Add to the chocolate mixture and hand stir thoroughly.
Pour entire mixture into prepared baking pan. Bake 18-22 minutes, until a toothpick
comes out clean. Allow pan to cool completely before cutting.
Brownies will keep up to a week in the refrigerator, covered tightly.
* You will never taste the spinach or prune in these outstanding brownies. However, if you do not like prune, feel free to substitute with 1/3 cup (113 g) pureed raspberries or blueberries for equally delicious results. (Note: you can also substitute chopped spinach with chopped kale or blend the two!)
Steam or boil the Cookin’ Greens spinach. Puree cooled spinach in food processor or blender with prune puree, and set aside.
Melt chocolate chips and butter in a double boiler. Stir well and remove mixture from heat and allow to cool.
In a large bowl, combine eggs, agave, vanilla, the spinach/prune puree and the chocolate mixture.
Combine flaxseed powder, wheat germ, flour and rolled outs and grind in food processor or coffee grinder until fine. Place in small mixing bowl, and add cocoa powder and salt. Stir until well mixed. Add to the chocolate mixture and hand stir thoroughly.
Pour entire mixture into prepared baking pan. Bake 18-22 minutes, until a toothpick
comes out clean. Allow pan to cool completely before cutting.
Brownies will keep up to a week in the refrigerator, covered tightly.
* You will never taste the spinach or prune in these outstanding brownies. However, if you do not like prune, feel free to substitute with 1/3 cup (113 g) pureed raspberries or blueberries for equally delicious results. (Note: you can also substitute chopped spinach with chopped kale or blend the two!)
Chef
