Spinach Brownies

Spinach Brownies


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Easy

Rating (click to rate)

3.0 based on 11 ratings.


  • 85 g Dark Chocolate
  • 1/2 cups Carrot Puree
  • 1/2 cups Spinach Puree
  • 1/2 cups Brown Sugar
  • 1/4 cups Cocoa
  • 2 tbsp Butter
  • 2 tsp Vanilla Extract
  • 2 Egg Whites
  • 3/4 cups Plain White Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Nutrition Information

Qty per
66g serve
Qty per
Energy 125.97041666667kcalcal 192.1012835176kcalcal
Protein 7.079375gg 10.795844452917gg
Fat (total) 3.04125gg 4.6378192908883gg
 - saturated 1.2983333333333gg 1.9799212098106gg
Carbohydrate 18.038333333333gg 27.50794255941gg
 - sugars 13.8675gg 21.147540983607gg
Dietary Fibre 2.1091666666667gg 3.2164188588131gg
Sodium 143.65458333333mgmg 219.06913203711mgmg

Nutritional information does not include the following ingredients: Carrot Puree, Spinach Puree, Vanilla Extract, Salt

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Want to sneak more veggies into your kids diet?  Try Spinach Brownies, this recipe was submitted by Cassy Billingsley.


  1. Melt the chocolate and then combine with carrot puree, spinach puree, sugar, cocoa, butter/margarine and vanilla.

  2. Whisk for 1 to 2 minutes, until smooth and creamy. Add the egg whites and whisk.

  3. Gently stir in the flour, baking powder and salt.

  4. Pour into a square baking tin and bake at 180 for 35 to 40 minutes.

  5. Cool completely in the pan before cutting.

  6. Spinach Brownies should be stored in an airtight container in the fridge for up to a week.

  7. Let the brownies cool completely before eating as the spinach flavour will still be detectable while warm.

  8. To make the purees, peel and steam the veggie and puree in a blender.

Jody Allen
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

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