Spinach brownie bites
I am a fan of the hidden veggies concept. There are a few great cookbooks out there based on this concept. No, I don't think we should hide the flavor of vegetables from the kids, but using vegetables in non-traditional ways is a great way to prevent food waste. In this recipe, the spinach helps keep the brownie bites moist. If not everyone in your house is ready to embrace this concept you can keep your secret ingredient secret, and these are just moist and chocolatey brownies.
- 2 c fresh spinach
- 1/2 c salted butter
- 1/2 c self-rising flour
- 1 c sugar
- 2 eggs
- 1/3 c cocoa powder
Preheat oven to 350F.
Place spinach in microwave-safe glass bowl and add 1 t of water. Cover tightly with plastic wrap and poke two holes in the plastic wrap with a knife. Steam in microwave on high for 2 minutes. Uncover and set aside to cool slightly.
In the meantime, melt butter in microwave, being sure to cover to avoid spattering.
Transfer wilted spinach to small food processor, leaving excess water behind. Puree until smooth.
In a medium bowl, mix flour, sugar, and cocoa powder.
In another small bowl, mix eggs, melted butter, and spinach.
Add the egg mixture to the flour mixture, stirring until just combined.
Pour batter into a silicon brownie bites pan (or mini-muffin tin).
Bake 30 minutes or until the center of a brownie bite feels firm and springy when you press with your finger.
Sprinkle with powdered sugar or drizzle with melted white choclate for an elegant presentation.