Blueberry Spinach Brownies!

Raise your hand if you love Giada DeLaurentis!

If you didn't before, you will after these brownies.

I was immediately intrigued after she recently tweeted this recipe and I just had to try them.

I know the name sounds intimidating and maybe a little out-there, but the spinach and blueberries are very subtle, so fear not!

Here's what you'll need to make these little cuties:

Brownies:

6 Tbsp. unsalted butter
3/4 cup semisweet chocolate chips
2 large eggs (might I suggest cage-free?)
2 tsp. pure vanilla extract
1/2 cup organic cane sugar
1/2 cup blueberry and spinach puree (see below)
4 Tbsp. whole wheat flour
2 Tbsp. flax meal
1 Tbsp. unsweetened cocoa powder
1/4 cup rolled oats (grind in food processor)
1/4 tsp. salt

Blueberry and Spinach Puree:

1.5 cups raw baby spinach
3/4 cup fresh or frozen unsweetened blueberries
1/2 tsp. lemon juice
3 Tbsp. water


Now that you know what you need, let's get started!

Directions:

Start by washing the spinach thoroughly. Bring the spinach and water to a boil in a medium saucepan.

Once it's boiling, turn the heat to low and let simmer for 10 minutes.

Next, rinse and drain your blueberries.

Now put blueberries, cooked spinach and lemon juice in your food processor and process until smooth.

Now set this aside, we will use it in just a moment!

Now for the brownies:


First, preheat your oven to 350 degrees and spray the bottom of a 9 inch baking pan.

Melt the butter and chocolate chips together in a double boiler.

Once it's melted, remove it from heat and let it cool.


Now in another bowl mix your eggs, vanilla, sugar and puree.

Once your chocolate mixture has cooled, add it to the bowl with the sugar, eggs and puree.

In another bowl, stir the flours, flax meal, cocoa powder, salt and oats together. Then add your chocolate mixture!

Once this is all mixed together, add it to your baking pan and place it in the oven to bake for 25- 30 minutes.

Now place it in the oven to bake for 25-30 minutes and......



VOILA!!

These brownies will keep for up to a week in the fridge in a tightly sealed container.


Hope you enjoyed this recipe, special thanks to Giada!

 xoxo

Stay Curious!