(By Jessica Seinfeld) Servings: Makes 12 brownies Ingredients Nonstick cooking spray 3 ounces semisweet or bittersweet chocolate 1/2 cup carrot puree 1/2 cup spinach puree 1/2 cup firmly packed light or dark brown sugar 1/4 cup unsweetened cocoa powder 2 tablespoons trans-fat-free soft tub margarine spread 2 teaspoons pure vanilla extract 2 large egg whites 3/4 cup oat flour or all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Directions Preheat the oven to 350°. Coat an 8″ x 8″ baking pan with cooking spray. Melt the chocolate in a double boiler or over a very low flame. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars. Happy Valentine’s Day from the Garden Staff!!
This is a really delicious and easy to prepare snack. Students in Lower-El washed freshly dug sweet potatoes from their garden and practiced their knife skills in this activity. We coated the sweet potatoes slices in olive oil, sea salt, and fresh herbs, and then baked them in the oven at 350º until they were crispy. Try it at home – it will become a new family favorite!