Brownie recipe (with carrot and spinach!!!!)

I had to make these to believe it - there is a total of 1 cup of spinach and carrot puree in this recipe, and you can't taste it! I made a simple cocoa frosting to put on top, which only added to the scrumptuous-ness. Hey, if you're gonna make brownies, might as well have some veggies in them, right?!

To make the purees:

• Carrot: steam carrots until soft. Puree in a blender or food processor until smooth and creamy. Add water if needed. Can freeze in 1/2 cup portions - and this is an easy add-to-pancakes or french toast for an extra boost of nutrition.
• Spinach: steam spinach until wilted, only about 1-2minutes. Puree in blender/food processor until smooth and creamy. I like adding this to scrambled eggs or things like meatloaf or meatballs.
  

(from Deceptively Delicious by Jessica Seinfeld)

Ingredients:

• 3 oz. semisweet chocolate
• 1/2 cup carrot puree
• 1/2 cup spinach puree
• 1/2 cup firmly packed brown sugar
• 1/4 cup unsweetened cocoa powder
• 2 T butter or margarine
• 2 tsp. vanilla extract
• 2 large egg whites
• 3/4 cup oat flour, or all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Directions:

1. Preheat oven to 350 degrees. Coat an 8x8 baking pan with cooking spray (or I used my Pampered Chef medium stonewear pan)
2. Melt the chocolate in a double broiler or over a very low flame (I put a small pyrex glass dish over simmering water in my saucepan on the stove - it works perfect)
3. In a large bowl, combine the melted chocolate, purees, sugar, cocoa, butter and vanilla and whisk until smooth and creamy, 1 to 2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon
5. Pour the batter into the pan and bake 35-40 minutes (don't over-cook!). Cool completely in the pan before cutting into 12 bars. *It's important to let them cool before eating, it's not until they're completely cool that the spinach flavor totally disappears*.

Enjoy! You really need to give it a try :)