Brainy Brownies

Brainy Brownies
3.2 from 5 ratings
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. 
  • 6 tablespoon unsalted butter
  • 3/4 cup semisweet chocolate chips
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 1/2 cup sneaky chef purple purée*
  • 1/8 cup plus one tablespoon all-purpose flour
  • 1/8 cup plus one tablespoon whole-grain flour
  • 1/4 cup oat bran
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • nonstick cooking spray
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.