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Spinach Brownies with Pumpkin Frosting (And other ways to get kids eating veggies!) Recipe
Spinach Brownies with Pumpkin Frosting (And other ways to get kids eating veggies!) Recipe
- Recipe Submitted by Angus on 10/26/2014
Category: Eggs, Kids, Holiday, Desserts
Ingredients List
- ~~~Brownies~~~
- 1 cup semi-sweet chocolate chips
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 sticks salted butter, cut into pats
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup - 1 cup dried and pureed Birds Eye Chopped Spinach, (see note below*)
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- ~~~Frosting (the frosting is totally optional...but, I'm just a frosted brownie kind of girl, so there you go)~~~
- 1 stick salted butter, softened
- 3+ cups powdered sugar (this is preference, depending on how stiff you like your frosting to set up)
- 3-4 tablespoons pure pumpkin (I used canned)
- 1 tablespoon pumpkin pie spice
Directions
In large bowl, combine chocolate chips, chopped unsweetened chocolate, and 1 1/2 sticks of the salted butter. Microwave on high for one minute and stir. Continue microwaving in 30 second intervals, stirring thoroughly after each interval, until chocolate is completely melted and all ingredients are combined. It only took me a minute and a half for mine to be ready and smooth. Be careful not to overcook. Remove from microwave and let cool slightly.
In a separate bowl, use a mixer to beat the eggs, egg yolk, sugars, and vanilla on high for 2-3 minutes. Mixture will be thick and smooth. Beat in your spinach, carefully eliminating any clumps to create a smooth texture. In small batches, fold the chocolate mixture into the egg mixture (slowly, as not to scramble the eggs in the process). Gently fold in the flour, until completely mixed (but not over-mixed).
Line an 8x8 inch baking dish with foil...dull side up. Spray with cooking spray and pour batter into it. Bake in a 350 degree preheated oven for 40-45 minutes, checking for doneness. Allow to cool completely before frosting. After about 10-15 minutes after taking them out of the oven, I carefully lift the foil (brownies and all) out of the dish to cool faster. (This makes cutting a breeze, too.)
Prepare the frosting in a medium bowl. Beat butter until smooth. Sift 3 cups of powdered sugar into mixed butter and beat again until combined. Add pumpkin pie spice and 3 tablespoons of the pure pumpkin and beat again. Once the frosting is all mixed up, you can play with the consistency of it by adding more powdered sugar or more pure pumpkin, as needed. I prefer a stiffer frosting on a brownie, so I add the full 4 cups of powdered sugar, but keep my pumpkin at 3 tablespoons.
Once brownies are cool, frost (I like to lay it on thick). Cut into 16 squares (wiping your knife between cuts makes for cleaner edges).
In a separate bowl, use a mixer to beat the eggs, egg yolk, sugars, and vanilla on high for 2-3 minutes. Mixture will be thick and smooth. Beat in your spinach, carefully eliminating any clumps to create a smooth texture. In small batches, fold the chocolate mixture into the egg mixture (slowly, as not to scramble the eggs in the process). Gently fold in the flour, until completely mixed (but not over-mixed).
Line an 8x8 inch baking dish with foil...dull side up. Spray with cooking spray and pour batter into it. Bake in a 350 degree preheated oven for 40-45 minutes, checking for doneness. Allow to cool completely before frosting. After about 10-15 minutes after taking them out of the oven, I carefully lift the foil (brownies and all) out of the dish to cool faster. (This makes cutting a breeze, too.)
Prepare the frosting in a medium bowl. Beat butter until smooth. Sift 3 cups of powdered sugar into mixed butter and beat again until combined. Add pumpkin pie spice and 3 tablespoons of the pure pumpkin and beat again. Once the frosting is all mixed up, you can play with the consistency of it by adding more powdered sugar or more pure pumpkin, as needed. I prefer a stiffer frosting on a brownie, so I add the full 4 cups of powdered sugar, but keep my pumpkin at 3 tablespoons.
Once brownies are cool, frost (I like to lay it on thick). Cut into 16 squares (wiping your knife between cuts makes for cleaner edges).
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