These brownies are low in calories (only 133 per brownie) and saturated fat. They’re also packed with 3 grams of fiber (which is just crazy for a brownie!), while spinach and carrots provide two powerful antioxidants.
3 ounces semisweet or bittersweet chocolate
1⁄2 cup carrot puree (After peeling and trimming the ends, steam carrots for 10-12 minutes and then puree in a food processor for 2 minutes)
1⁄2 cup spinach puree (Steam for 30 seconds, then puree in a food processor for 2 minutes)
1 cup firmly packed light or dark brown sugar
1⁄4 cup unsweetened cocoa powder
2 tablespoons olive oil
2 teaspoons pure vanilla extract
2 large eggs
3⁄4 cup oat flour, or all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
Preheat the oven to 350 degrees. 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, 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.
Yield: 12 brownies