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Brownies (with Carrot and Spinach)

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Brownies (with Carrot and Spinach)

From Deceptively Delicious

Active Time: 15 minutes   |   Total Time: 55 minutes   |   Serves 12 brownies

  • Nonstick vegetable oil cooking spray
  • 3 ounces semisweet or bittersweet chocolate, vegan if desired
  • ½ cup carrot puree
  • ½ cup spinach puree
  • ½ cup firmly packed light or dark brown sugar
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons trans-fat-free soft tub margarine spread or plant-based butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 large egg whites or 2 tablespoons ground flaxseed (for vegan)
  • ¾ cup oat flour or all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray and line the bottom of the pan with parchment paper, leaving an overhang on two sides.

Melt the chocolate in a double boiler or over a very low flame.

In a large bowl, combine the melted chocolate, vegetable purees, brown sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.

Whisk in the egg whites (or, if you’re making these brownies vegan, stir together the ground flaxseed and 5 tablespoons water. Let stand for about 10 minutes, or until thickened, then stir into the batter). Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan. Grab the ends of the parchment and lift the brownies onto a cutting board. Cut into 12 bars.

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