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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12 Responses to “Chewy Molasses Chocolate Chip Cookies”

  1. #
    1
    Fun and Fearless in Beantown — January 3, 2011 at 5:40 pm

    I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.

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    2
    Jen — January 3, 2011 at 5:57 pm

    Like I said, I’m weird about cookies 🙂

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    3
    Cupcake Activist — January 3, 2011 at 6:02 pm

    I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.

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    4
    Blog is the New Black — January 3, 2011 at 6:27 pm

    I don’t like flat cookies, either! i like fat, soft ones! (TWSS)

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    5
    Daisy — January 3, 2011 at 6:37 pm

    If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!

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    6
    Megan — January 3, 2011 at 7:36 pm

    One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.

  7. #
    7
    Shannon — January 4, 2011 at 12:13 am

    sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂

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    8
    innochkaskitchen — January 4, 2011 at 2:39 am

    Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
    Great recipe!

  9. #
    9
    cookingwhims — January 4, 2011 at 2:28 pm

    These look and sound amazing–I’ll have to try these 🙂

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    ann — January 4, 2011 at 4:11 pm

    These look great. It’s hard to find a good Molasses Cookie.

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    Jo — January 15, 2011 at 8:13 pm

    I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂

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    12
    Julsey — January 27, 2011 at 4:09 pm

    Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂

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