Brainy Brownies

Sep 06, 2012 @ 12:19 PM
Posted by Missy Chase Lapine, Special Contributor

Nutrition

Cal/Serving: 85
Daily Value: 4%
Servings: 24

Low-Sodium
Vegetarian

Fat	5g	7%
Saturated	3g	14%
Trans	0g	0%
Carbs	10g	3%
Fiber	0g	2%
Sugars	8g	0%
Protein	1g	2%
Cholesterol	24mg	8%
Sodium	34mg	1%
Calcium	11mg	1%
Magnesium	4mg	1%
Potassium	18mg	1%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	123IU	2%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	2%
Niacin (B3)	0mg	0%
Vitamin B6	0mg	0%
Folic Acid (B9)	5µg	1%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	0µg	0%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By Missy Chase Lapine

Jerry Errico

These are the signature recipe from the first Sneaky Chef book. Everyone was amazed that no one — neither kids nor adults — could detect the hidden spinach, blueberries, oat bran, or the missing fat and sugar.

INGREDIENTS

6 tablespoons unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup Sneaky Chef Purple Purée*
1/8 cup plus 1 tablespoon all-purpose flour
1/8 cup plus 1 tablespoon whole-grain flour
1/4 cup oat bran
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
Nonstick cooking spray

DIRECTIONS

Preheat the oven to 350 degrees.

Spray only the bottom with the nonstick cooking spray, not the sides, of an 8-by-8-inch or 9-by-9-inch baking pan.

Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Purée. Combine this purple egg mixture with the cooled chocolate mixture.

In a mixing bowl, stir together the flours, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly; pour the entire mixture into the baking pan.

Bake for 30-35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired. Keeps for a week in the refrigerator, covered tightly.