Brainy Brownies

6 tbsp unsalted butter
3/4 cup semi-sweet chocolate chips
2 large eggs
2 tsp vanilla extract
1/2 cup sugar
1/2 cup Purple Puree (recipe #1 below)
1/4 cup + 2 tbsp Flour Blend (recipe #2 below)
1/2 cup rolled oats, ground in food processor
1 tbsp unsweetened cocoa powder
1/2 tsp salt
butter or cooking spray
chopped walnuts, optional

Preheat the oven to 350 degrees. Butter or spray only the bottom not the sides, of a 13 X 9 inch or 9-inch square baking pan. 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 Puree. Combine this purple egg mixture with the cooled chocolate mixture.

In the mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan. Bake for 30 to 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 or sprinkles, if desired. Keeps for a week in the refrigerator, covered tightly.

3 cups raw baby spinach (or 2 cups frozen spinach or frozen collard greens)
1 1/2 cups fresh or frozen blueberries (unsweetned/no syrup)
1 tsp lemon juice
3-4 tbsp water

Bring spinach, or collards, to boil in a medium pot of water. Then simmer for 10 minutes. If using frozen berries, quickly rinse under cold water to thaw out a bit, then rinse.
Fill the bowl of your processor with spinach, or collards, berries, lemon juice, 2 tbsp of water, and puree on high until smooth. Stop occassionally to smash top contents to the bottom. Add remaining water, if needed, to make extra smooth.
This amount of puree only makes about 1 cup. You can double and store in the fridge for 2 days, or freeze in 1/4 cup servings in baggies in the freezer.

1 cup all purpose, unbleached flour
1 cup whole wheat flour
1 cup wheat germ, unsweetened

combine and store in ziploc.
Hubby’s aunt used 2 boxes of frozen spinach and 3 cups of frozen blueberries, thawed them both then puree them. It rendered 7 recipes. So did the flour blend, which she did not double.

Joanna Schaper


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