Melt the chocolate and then combine with carrot puree, spinach puree, sugar, cocoa, butter/margarine and vanilla.
Whisk for 1 to 2 minutes, until smooth and creamy. Add the egg whites and whisk.
Gently stir in the flour, baking powder and salt.
Pour into a square baking tin and bake at 180 for 35 to 40 minutes.
Cool completely in the pan before cutting.
Spinach Brownies should be stored in an airtight container in the fridge for up to a week.
Let the brownies cool completely before eating as the spinach flavour will still be detectable while warm.
To make the purees, peel and steam the veggie and puree in a blender.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
