Secret Ingredient Brownies

Reasonably Healthy, Unreasonably Delicious Brownies

I used to make fun of those radical bakers who try to make unsuspecting husbands and children eat their veggies (or simply in an effort to make something that's not supposed to be healthy healthy) add vegetables to desserts. What could be more sacrilegious?! Dessert is supposed to be full of fat and sugar! But very recently (meaning this afternoon) I became one of those radicals. I thought to myself, this blog needs 74 different food items by the end of summer, so at least one of them should be an attempt at making a dessert healthy. And now I am officially a veggie junkie (at least for today).

At first I was skepitical on how my creation would turn out, especially after tasting the batter. It was just so much different tasting than regular brownie batter that I almost questioned whether I should cook those babies. The moment of weakness vanished fast, however, and I threw those brownies into the oven before I could have any second thoughts.

With every passing minute the batter cooked, the sweet aroma emanating from the oven increased until I was almost salivating right there on my hard wood floor. Finally the buzzer rang and the brownies tested true. They were done.

Now I have to let you in on a little secret with hidden veggie desserts: you can still taste the vegetables while the food is hot! Only once the dessert is completely cool will the taste of healthy be indefinitely replaced by the flavor of delicious. DO NOT LET YOUR FAMILY TASTE THEM WHILE THEY ARE STILL HOT! (or they may never trust your baking skills again).




Ingredients

• 1/2 cup semisweet chocolate chips
• 2 Tbsp. butter
• 1/2 cup brown sugar
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• 1 cup carrot puree (After peeling and trimming the ends, steam carrots for 10-12 minutes and then puree in a food processor or blender)
• 2 large egg whites
• 1 cup whole wheat flour
• 3/8 teaspoon baking powder
• 1/2 teaspoon salt
• 3/8 cup chocolate chips (optional)
• 1/4 cup butterscotch chips (optional)
• powdered sugar

Directions

1. Preheat oven to 350 degrees F. Coat a 9x9 inch baking pan with cooking spray.
2. Melt butter and 1/2 cup chocolate chips in medium saucepan. Take off heat.
3. Add brown sugar, cocoa powder, vanilla extract, and carrot puree. (You can add these and following ingredients directly into the saucepan).
4. Whisk in egg whites.
5. Stir in the flour, baking powder, and salt.
6. If desired stir 3/8 cup chocolate chips into batter.
7. Pour batter into the pan and bake for 35-40 minutes or until knife inserted in the center comes out clean. 
8. While brownies are still hot drop butterscotch chips all over them. (optional)
9. COOL COMPLETELY before serving. If desired you may sprinkle powdered sugar on brownies just before serving.