Chocolate brownies with two secret ingredient

Healthy chocolate brownies

I promised to post the rest of my sneaky desserts with hidden vegetables and here is take two. Chocolate brownies with carrot and spinach puree. I know what you are thinking.


Well the group is called daring bakers for a reason! I think of each challenge as a way to learn as much as possible about the topic, trying outlandish ideas is part of the fun 🙂 I decided to try these brownies, the idea of a healthy brownie is a tempting one. This healthy brownie however comes with a warning.

Just don’t serve them warm — it’s not until they’re completely cool that the spinach flavor totally disappears.

After making the brownies, I would even go further and say, don’t serve these on the first day. When these brownies are warm you can really taste the spinach and the whole texture and taste is off. Give them some time and something magical happens, the spinach disappears completely and the texture becomes fudgy and intensely chocolatey. I was disappointed on the day I made these and was not going to post them but the next day my daughter tried one and loved it so much that she begged for seconds! I tried them and indeed it was as if I was tasting a different brownie!That is something I have noticed many of my fellow daring bakers mention, all desserts made with veggies taste better the next day or after they have cooled completely.

Are they the same as regular brownies? No, BUT they are really good and yummy in their own way. When you think of a brownie that is low in calories (only 133 per brownie) and saturated fat.A healthy brownie that is also packed with 3 grams of fiber (which is just crazy for a brownie!), contains spinach and carrots provide two powerful antioxidants and if that is not enough, they are made with oat flour. A healthy brownie that your kids love and demand more of, I think that it is more than worth making 🙂

healthy brownies

Chocolate brownies

Prep: 15 minutes

Total: 55 minutes

Yield: 12 brownies


Nonstick cooking spray

3 ounces semisweet or bittersweet chocolate

1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)

1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)

1/2 cup firmly packed light or dark brown sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon instant coffe (optional)

1/2 teaspoon cinnamon (optional)

1/4 teaspoon cardamom (optional)

2 tablespoons trans-fat-free soft tub margarine spread (butter, or coconut oil would make a healthier substitution)

2 teaspoons pure vanilla extract

2 large egg whites

3/4 cup oat flour, or all-purpose flour (I used oat flour)

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat the oven to 350°F. Coat an 8×8-inch 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,cinnamon, cardamom, instant coffee 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.