Spinach Brownies

By popular request, I will start posting some of my favorite recipes for all the enjoy.

These brownies sound weird but they taste really good so don't diss until you try it.

3 cups raw baby spinach leaves
1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
1/2 tsp lemon juice
1 to 2 tablespoons water

Rinse spinach. If you're using frozen blueberries, rinse them in cold water and draw to thaw them just a little. Combine all the ingredients in the food processor until it turns to a smooth puree (add spinach first and pulse to reduce size). You can add more water to make it smooth. (I personally didn't use the lemon juice so feel free to try it)
This will make 1 cup so you will have 1/4 cup left over to add to a smoothie while you're waiting for your brownies to bake.

3 tbsp unsalted butter
1/2 cup semi-sweet chocolate chips
2 large eggs
1/4 cup vanilla yogurt
2 tsp pure vanilla extract
1/2 cup sugar
3/4 cup of spinach/blueberry pure
1/4 tsp cinnamon
1 tsp instant coffee powder (I omitted this from my brownies and it turned out great)
1/4 cup unsweetened cocoa powder (I used baking cocoa as this was all I had)
1/4 tsp salt
1/2 cup Whole-grain pastry flour*
1/4 cup oat bran
1/2 teaspoon baking powder
Powdered sugar, for dusting

Preheat oven to 350
Butter or spray, then lightly flour, the bottom of a 9-inch square baking pan. (I don't have a 9in pan so i used foil in my 9x13 to make the square and they turned out good so don't go but a pan or discount this recipe because you don't have a 9in square pan)
Melt the butter and chocolate chips in a metal bowl (or any pot will do) over simmering water. (You can also do this in the microwave just be sure to check it every 15 seconds) Remove from heat and allow it to cool a bit.

In another bowl, whisk eggs, yogurt, vanilla, sugar, and spinach/blueberry puree. Combine this with the cooled chocolate mixture.

In a mixing bowl, whisk together cinnamon, coffee (if you use it), cocoa, salt, flour, oat bran, and baking powder. Add the chocolate mix to the mixing bowl and blend thoroughly. Pour into the baking pan.

Bake in oven for 36-40 mins or until toothpick comes out clean. (Mine was in for 40 ish minutes and the toothpick didn't come out clean so I took it out anyway.) Allow to cool before cutting. Dust with powdered sugar, if desired.

This can keep in the fridge for a week if covered tightly.

Makes about 30 brownies with 53 calories per brownie! YUM!

*I replaced the whole-wheat pastry flour with the following using only half a cup of the mixture and storing the rest in the fridge for future use.
1 cup all-purpose, unbleached white flour
1 cup whole wheat flour
1 cup wheat germ, unsweetened

For more recipes with secret veggies hidden in them, check out the wonderful book "The Sneaky chef to the rescue" by Missy Chase Lapine. You will not be disappointed!