Sneaky Brownies

by Courtney Sirotin on September 25, 2013

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I have another successful hidden fruits and veggies recipe for you! This one is courtesy of The Sneaky Chef. These brownies contain a decent amount of spinach and blueberries and Dylan has no idea. He loves them! I have so few successes on the food front with him that when I do, I want to share it with you guys right away!

There are a few steps to these brownies. First you have to make something called a Purple Puree, which is the fruit and vegetable concoction. Then you have to prep a Flour Blend. Once you have those ingredients you can prepare the brownies. I actually didn’t bother with the Flour Blend because I didn’t get a chance to go to the store before I wanted to make them and I had all the other ingredients on hand so I just used regular flour. They turned out great with regular flour but I’m sure they would be even better if you make the Flour Blend. The three recipes are below. If you have a picky eater like I really, really do, try this recipe!

Purple Puree Recipe

– 3 cups raw baby spinach leaves
– 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
– 1/2 teaspoon lemon juice
– 1-2 tablespoons water

Directions: Place all ingredients in a food processor and blend until as smooth as possible. Start with one tablespoon of water and add the second if you need it to get the mixture smooth. If you use frozen blueberries, rinse and drain them first to take the edge off the freeze. Also, be sure to wash the spinach! Leftovers can be frozen for future sneaky recipes.

Flour Blend Recipe

– 1 cup all-purpose, unbleached white flour
– 1 cup whole wheat flour
– 1 cup wheat germ, unsweetened

Directions: Combine all ingredients in a large bowl. This can be stored in a sealed container in the refrigerator for up to three months.

Brownie Recipe

– 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 above)
– 1/4 cup plus 2 tablespoons Flour Blend (see above)
– 1/4 cup rolled oats, ground well in a food processor
– 1 tablespoon unsweetened cocoa powder
– 1/4 teaspoon salt
– Butter or non-stick cooking spray
Optional extra boost: 1 cup chopped walnuts


Preheat oven to 350 degrees.

Grease or spray the bottom only of a 13-by-9-inch or 9-inch square baking pan.

Melt butter and chocolate chips in a microwave safe bowl in 15 second increments, stirring between each increment until fully melted and smooth. Set aside to cool slightly.

In a separate bowl, stir together the eggs, vanilla, sugar and Purple Puree. Combine this mixture with the chocolate mixture.

In another bowl, stir together the Flour Blend with the cocoa powder, oats, cocoa powder and salt.

Thoroughly combine the wet and dry ingredients. Pour the brownie batter into the prepared pan and bake for 30-35 minutes. THAT SAID, my brownies were done in 20 minutes (I used a 13-by-9-inch pan).

A final few tips (Do these seem like high-maintenance brownies? I promise they come together very easily):

Allow the brownies to cool completely before cutting. When ready to cut, use a plastic knife if you have one around, it makes nice, clean cuts. Finally, store the brownies covered in the fridge for a week. (I also froze some of mine).

Enjoy sneaking produce into your kids!

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