These brownies fool everyone! You won't believe how scrumptious they are (or how good they are for you) until you make them yourself. Just don't serve them warm—it's not until they're completely cool that the spinach flavor totally disappears.
Servings: Makes 12 brownies
Ingredients Nonstick cooking spray3 ounces semisweet or bittersweet chocolate1/2 cup carrot puree1/2 cup spinach puree1/2 cup firmly packed light or dark brown sugar1/4 cup unsweetened cocoa powder2 tablespoons trans-fat-free soft tub margarine spread2 teaspoons pure vanilla extract2 large egg whites3/4 cup oat flour or all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt
Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.
Melt the chocolate in a double boiler or over a very low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. 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 before cutting into 12 bars.