Brainy Brownies

I found this recipe in the book "the SNEAKY chef" by Missy Chase Lapine. I did not have all the ingredients that the recipe called for, so I tweaked it a bit.

My kids are are EXTREMELY picky eaters. They examine all of their food up close before they take a bite. So I was not to sure they would like these fruit and veggie filled brownies.

I was very sneaky when I made them so they would not know what ingredients I was using. If they knew they were eating spinach and blueberries they would freak out. To my surprise they LOVED them!!! This is the recipe I came up with....

Brainy Brownies

Ingredients:
6 tablespoons butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons vanilla
1/2 cup sugar
1/2 cup purple puree (recipe below)
1/4 cup plus 2 tablespoons unbleached flour
1/4 cup whole wheat flour
1 tablespoon cocoa powder
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Grease 9 x 13 pan.
3. Melt butter and chocolate chips in double boiler (or microwave, checking every 15 seconds).
4. Stir together the eggs, vanilla, sugar, and purple puree.
5. Combine purple egg mixture with cooled chocolate mixture.
6. Stir together flours, cocoa powder, and salt.
7. Add this to the chocolate mixture and mix well.
8. Bake 30 minutes or until toothpick comes out clean.
9. Dust brownies with powdered sugar.

Note: Use mixer to combine ingredients, and add a little extra flour at the end to make a good brownie consistency.

Purple Puree-
Ingredients:
2 cups frozen chopped spinach
1 1/2 cups frozen blueberries

1. Bring spinach and a small amount of water to a boil.
2. Reduce heat and allow to simmer for 10 minutes.
3. Quickly rinse blueberries under cold water.
4. Place spinach and blueberries in food processor.
5. Puree on high until mixture is smooth.

Store puree in 1/4 cup servings in the freezer.