Ever since I started reading and using Jessica Seinfeld’s cookbook Deceptively Delicious and learned how easy it is to sneakily fortify treats with extra nutrients, I have a really hard time making a regular recipe, especially a treat, without boosting the nutrition in some way. When your kids don’t eat much anyway, why not make the most of what they DO eat?
If you’re not on a gluten free diet, just use regular flour. These fudgy brownies smelled HEAVENLY while they were baking!
Jenny’s Version of the Basic Brownie Recipe (Gluten and Casein Free)
3 large eggs
1/2 c. sugar
3/4 c. brown sugar (believe it or not, I reduced the total sugar by 1/2 cup!)
1 c. oil of your choice
1/4 c. pureed sweet potato
1/4 c. pureed spinach
2 t. vanilla
1/4 c. gluten free flour blend (or 1/2 c. GF flour blend and skip next two flours)
1/8 c. quinoa flour
1/8 c. coconut flour, sifted
1/4 c. ground flax seed meal
1 1/4 c. cocoa, sifted
1/2 t. salt
Optional: chopped nuts and/or Enjoy Life Chocolate Chips
Preheat oven to 300 degrees. Spray 8 inch square pan for thicker brownies, 13×9 for thin brownies. Whisk eggs until fluffy and light yellow. Add both sugars and whisk some more. Add purees and mix again. Add remaining ingredients and mix well. Pour batter into greased pan and bake. Check with toothpick. Bake 45 minutes for small pan, about 20 minutes or more for large pan. COOL BEFORE SERVING IF HIDING A GREEN VEGGIE!
Now, here’s the trick. If you don’t have spinach puree, so what! The cool thing about cocoa and tomato is you can hide JUST ABOUT ANYTHING in them! So, why not puree some blueberries or carrots or yellow squash or, well, you get the idea. I’m telling you, your kids won’t know they’re eating veggies! Neither will your husband. That is, if you share the brownies.