Deceptively Delicious Brownies

I’ve been wanting to try this recipe for a long time. It’s the spinach and carrot brownies from “Deceptively Delicious” by Jessica Seinfeld. I know there are many newlywed wives who have picky eaters for husbands and a cookbook like this one can help keep their hubbies healthy without them even know it. There are some people have moral objections to sneaking foods into their loved one’s meals. I consider myself lucky that hubby will eat basically anything. So I would never have to think about sneaking veggies into his meals, but I was still very intrigued by the idea that you can put veggies into a dessert and they supposedly go unnoticed.

I made these last night and let them cool overnight. I realized as I was falling asleep that I used unsweetened baking chocolate instead of semisweet or bittersweet. When I tried one, the chocolate taste was a bit harsh. I think that was due to the unsweetened chocolate. I did like the texture and how well they baked up. I had hubby try one and he had a very similar critique. I told him about the chocolate mishap ahead of time. Although he didn’t say anything about it tasting weird (other than the chocolate tasting a little off). When I told him there were veggies in the brownie, he said he couldn’t even tell.

Deceptively Delicious – I got the recipe from Not Quite Nigella
Nonstick cooking spray
3 oz/90g semisweet or bittersweet chocolate
1/2 cup carrot puree*
1/2 cup spinach puree*
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp. trans-fat-free soft tub margarine spread
2 tsp. pure vanilla extract
2 large egg whites
3/4 cup oat flour or plain flour – I bumped up the baking powder and salt to account for not using self-rising flour as suggested on Not Quite Nigella
1/2 tsp. baking powder – I used a heaping 1/2 tsp
1/2 tsp. salt – I used a heaping 1/2 tsp

Preheat the oven to 350° degrees.

Coat an 8″ x 8″ baking pan with cooking spray or line with baking paper.

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

Created by Jessica Seinfeld
From the book Deceptively Delicious
Makes 12 brownies

I used about 6 oz of spinach which yielded 3/4 cup of spinach puree. For the carrots, I used 3 large handfuls of baby carrots and it yielded about 1 1/4 cup of carrot puree. I’m not sure what I’ll do with my leftover puree, but I’m sure I’ll find something to do with it…

How to puree spinach
PREP No prep at all for baby spinach. For mature spinach, fold leaves in half lengthwise with the stem outside, then strip the stem off the leaf.

COOK Steam for 30 to 40 seconds, or cook in a skillet with 1 tablespoon of water for about 90 seconds, or just until wilted.

PUREE In a food processor or blender for about 2 minutes, until smooth and creamy.

How to puree carrots
PREP Peel, trim the ends and cut into 3-inch chunks.
COOK Steam for 10 to 12 minutes.

PUREE In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth texture.

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8 Responses to “Vegan chocolate / banana / caramel cupcakes”

  1. #
    1
    Joelen — February 12, 2009 at 9:45 pm

    Oh my! These look fabulous!!!

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    2
    Elizabeth — February 12, 2009 at 11:40 pm

    I love vegan chocolate cupcakes – and these look delicious. I can’t wait to try them!

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    3
    Koo-Bean Cuisine — February 20, 2009 at 12:17 am

    These just made me so excited!!! They sound amazing and better yet…VEGAN! Thank you for posting this!

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    4
    Jodi — February 21, 2009 at 12:08 am

    I saw these on Tastespotting and want to try, but — for the mousse what type of chocolate chips are you using? All of the ones I’ve seen in the store have milk fat in them. I’m new to vegan cooking, so maybe this is still non-dairy? My son is allergic which is why I’ve been trying many new vegan recipes!

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    5
    foodess — February 21, 2009 at 7:13 pm

    Wow, those look over-the-moon good!

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    6
    Amy Kingman — August 27, 2009 at 7:17 pm

    I’m totally making these tonight! I dont have the fancy caramel sauce, but hopefully they’ll still be edible with regular caramel. 🙂 Yum!

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    7
    Lexi — September 4, 2009 at 5:45 pm

    Jodi- Gihrardelli semisweet chocolate chips do not have any milkfat in them.

    These look fantastic-I am allergic to dairy, and have been finding it sooo hard to sate my sweet tooth and not pay for it later.

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    8
    Me — August 16, 2010 at 12:46 am

    They look fab! Thanks for sharing. I have included your site in our Vegan cupcake feature at http://www.partycupcakeideas.com

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