We had an event at work a couple weeks ago and I had a dietetic intern with me who at one point mentioned broccoli brownies. Obviously I was curious and I requested that she bring some in the following week (she's an intern, I can boss her around. haha, jk). She was a pretty fantastic intern. Low and behold the following weekend she walked in with a plate full of broccoli brownies! She admitted they didn't turn out quite as delicious as she had hoped, and after one bite I had to agree. While they were tasty, I could see whole chunks of broccoli in them and it was sort of a turn off. I actually gave them out to the team members and they loved them (or at least that's what they told me). I decided I wanted to try my own version of a broccoli brownie so I started searching online and found this one that was adapted from Jessica Seinfeld's Deceptively Delicious cookbook. I was happy to see that it called for broccoli puree, rather than broccoli chunks, so I made some modifications and came up with this recipe;
Broccoli Brownies
(Makes 12)
Ingredients
Nonstick cooking spray
4 ounces dark chocolate squares, such as Lindt (60-80%)
1.25-1.5 cups broccoli puree (steam the broccoli then puree in a food processor or Magic Bullet)
1/4 cup Splenda brown sugar (or 1/2 cup real brown sugar)
1/4 cup unsweetened cocoa powder
2 T butter
2 tsp vanilla extract
2 large egg whites
3/4 cup oat flour (or brown rice flour)
1/2 tsp baking powder
1/2 tsp salt
Instructions
1. Preheat the oven to 350 degrees. Coat an 8x8 inch pan with coking spray.
2. Melt the chocolate in a saucepan on the stove, or in the microwave.
3. In a large bowl combine melted chocolate, broccoli puree, brown sugar, cocoa powder, butter and vanilla, and stir until smooth.
4. Add the egg whites, mix again. Add the flour, salt, and baking powder and mix again, until smooth and blended.
5. Pour the batter into the pan and bake for 20-30 minutes (depending on your oven....it took my oven 20 minutes to bake!).
ENJOY
NOTE: They taste best when they are warm, and even better with a dollop of whipped cream or vanilla frozen yogurt!
I only made a half batch the first time I made these, just in case they didn't turn out. Here is the batter.
I was licking the spoon and the bowl like a mad women, which I took as a good sign that they were going to be delicious!
And delicious they were.
(Makes 12)
Ingredients
Nonstick cooking spray
4 ounces dark chocolate squares, such as Lindt (60-80%)
1.25-1.5 cups broccoli puree (steam the broccoli then puree in a food processor or Magic Bullet)
1/4 cup Splenda brown sugar (or 1/2 cup real brown sugar)
1/4 cup unsweetened cocoa powder
2 T butter
2 tsp vanilla extract
2 large egg whites
3/4 cup oat flour (or brown rice flour)
1/2 tsp baking powder
1/2 tsp salt
Instructions
1. Preheat the oven to 350 degrees. Coat an 8x8 inch pan with coking spray.
2. Melt the chocolate in a saucepan on the stove, or in the microwave.
3. In a large bowl combine melted chocolate, broccoli puree, brown sugar, cocoa powder, butter and vanilla, and stir until smooth.
4. Add the egg whites, mix again. Add the flour, salt, and baking powder and mix again, until smooth and blended.
5. Pour the batter into the pan and bake for 20-30 minutes (depending on your oven....it took my oven 20 minutes to bake!).
ENJOY
NOTE: They taste best when they are warm, and even better with a dollop of whipped cream or vanilla frozen yogurt!
I only made a half batch the first time I made these, just in case they didn't turn out. Here is the batter.
I was licking the spoon and the bowl like a mad women, which I took as a good sign that they were going to be delicious!
And delicious they were.
Chewy and moist. And, a good source of fiber. Take that fiber companies! And if I wanted to add fake fiber, I could, but this is all real fiber from oats and broccoli. I love it.
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| ESTIMATED NUTRITION FACTS |
A "C-" is still passing ;)
QUESTION: What's the craziest fat replacement you have used in a baked good? My other favorites are applesauce and pumpkin.
