Brainy Brownies Recipe

Name: Brainy Brownies
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; Semi Sweet Chocolate Chips; 2 large eggs; Pure Vanilla Extract; 1 1/2 cups granulated sugar; 1 1/2 cups all-purpose flour; Rolled Oats; Unsweetened Cocoa Powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter; Baby Spinach Leaves; 1 cup fresh or frozen blueberries; 2 tablespoons lemon juice; 1/4 cup water, plus more as needed; Unbleached White Flour; Whole Wheat Flour; 1/2 cup wheat germ

These decadent Brainy Brownies are a delicious secret weapon for getting kids (and adults!) to eat their veggies! Packed with hidden blueberries and spinach, these fudgy brownies are unbelievably moist and flavorful. No one will suspect the healthy ingredients – only pure chocolatey goodness! Perfect for lunchboxes, bake sales, or an after-school treat.

Prep Time 25 mins

Cook Time 50 mins

Calories 345.5 kcal

Protein 17g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Brainy Brownies

Unsalted Butter
Semi Sweet Chocolate Chips
2 large eggs
Pure Vanilla Extract
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
Rolled Oats
Unsweetened Cocoa Powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
Baby Spinach Leaves
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup water, plus more as needed
Unbleached White Flour
Whole Wheat Flour
1/2 cup wheat germ

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How to Make Brainy Brownies

If using fresh spinach, wash thoroughly. If using frozen, rinse quickly under cold water to thaw slightly and drain.
Bring spinach and 1/4 cup water to a boil in a medium pot. Reduce heat to low and simmer for 10 minutes.
While spinach simmers, if using frozen blueberries, rinse them quickly under cold water to thaw a little, then drain.
Combine blueberries, cooked spinach, lemon juice, and 2 tablespoons water in a food processor. Puree until completely smooth, stopping to scrape down the sides as needed. Add remaining water if necessary to reach a smooth consistency.
(Optional: Double this recipe for future use. The puree stores in the refrigerator for up to 2 days or can be frozen in portions.)
Preheat oven to 350°F (175°C). Grease the bottom of a 13x9 inch or 9x9 inch baking pan.
Melt butter and chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk together eggs, vanilla extract, and sugar.
In another bowl, combine flour, wheat germ, cocoa powder, oats, and salt.
Add the dry ingredients to the cooled chocolate mixture and mix until just combined.
Gently fold in the spinach-blueberry puree and chopped walnuts (if using).
Pour batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely in the pan before cutting. Use a plastic knife or butter knife for clean cuts.
Dust with powdered sugar, if desired. Store in an airtight container in the refrigerator for up to a week.