Spinach and Carrot Chocolate Brownies
Non stick cooking spray
3 oz. semisweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa powder
2 Tbsp soft tub margarine spread
2 tsp pure vanilla extract
2 large egg whites
3/4 cup oat flour, all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Preheat 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 flour, baking powder, and salt with a wooden spoon.
Pour batter into the pan and bake 35 to 40 minutes. Cool completely in pan before cutting into 12 bars.
Number of Servings: 12