Tuesday, March 25, 2014
About four or five years ago, I got a cook book called Deceptively Delicious by Jessica Seinfield (Jerry's wife). I bought the book because it was ridiculously difficult to get my kids to eat vegetables so I wanted some ideas of foods that I could sneak vegetables into. Out of the whole cookbook, the vegetable brownies not only sounded the best, but have been the best received.
I have tweaked the recipe over time and now have my own version of it. I don't use any vegetable oil because the pureed vegetables make them perfectly moist without it. Here it is:
1 Box Chocolate Chunk Brownie Mix
1/4 Cup Water
3 Cups (8 oz) Frozen Spinach (I also like to use Carrots and sometimes I'll do a mix of spinach and carrots)
1 Bag M&Ms (optional)
Steam veggies fully. While veggies are steaming, set oven to 350 degrees Fahrenheit and prepare cupcake pan with nonstick spray and unsweetened cocoa (to prevent brownies from sticking to pan).
Puree veggies completely with egg and water. Empty brownie mix into mixing bowl and add vegetable mixture. Mix thoroughly.
Spoon brownie batter into cupcake pan filling each cup 2/3 full. Add M&Ms on top, if you like. I don't personally care for the M&M's but the kids always ask for them to be on top of their brownies.
Bake for 20 minutes then check with toothpick.