Brownies
Lapine, author of The Sneaky Chef: Simple Strategies for Hiding Healthy Food in Kids' Favorite Meals, “sneaks” her signature Purple Puree (a blend of antioxidant-rich blueberries and spinach) and Flour Blend (a blend of white flour, whole grain flour and wheat germ) into these brownies, which ultimately offer a healthy dose of fiber, antioxidants, and iron. Best yet, there is about half the sugar and fat found in classic brownie recipes.
Make a batch of these Brainy Brownies and keep them on hand for post-lunch munches as well as an evening sweet treat with a tall glass of milk. Your kids (or you) will never know they are healthy! For more nutritious and delicious Sneaky Chef recipes, visit TheSneakyChef.com.
Brainy Brownies
Makes 30 kid-sized brownies
Ingredients:
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 Make-Ahead Recipe here)
1/4 cup plus 2 tablespoons Flour Blend (equal parts white flour, whole grain flour, and wheat germ)
1/4 cup rolled oats, ground in a food processor
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Optional extra boost: 1 cup chopped walnuts
Directions:
1. Preheat the oven to 350 degrees F. Butter or spray only the bottom, not the sides, of a 13-by-9-inch or 9-inch square baking pan.
2. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking and stirring every 15 seconds). Remove from heat and allow mixture to cool a bit.
3. Meanwhile, in another bowl, whisk together the eggs, vanilla, sugar, and Purple Puree. Combine egg mixture with the cooled chocolate mixture. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt.
4. Add flour mixture 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 or until a toothpick inserted in the center comes out clean.
5. 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.
