Sneaky Chef - Brainy Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 large Egg, fresh, whole, raw 6 tbsp Butter, unsalted 0.25 tbsp Salt 2 tsp Vanilla Extract 0.75 cup mini chips Semisweet chocolate 1 tbsp Cocoa, dry powder, unsweetened 0.50 cup Granulated Sugar 1 serving Butter, Parkay Spray - 5 sprays 0.50 cup Quaker Oats Old-Fashioned Rolled Oats 0.5 cup Sneaky Chef - Purple Puree 0.25 cup Sneaky Chef - Flour Blend
Preheat the oven to 350 degrees.
Butter or spray only the bottom, not the sides, of a 13-by- 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 a 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, if desired.
Keeps for a week in the refrigerator, covered tightly.
Serving Size: Makes 30 kid-sized brownies
Butter or spray only the bottom, not the sides, of a 13-by- 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 a 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, if desired.
Keeps for a week in the refrigerator, covered tightly.
Serving Size: Makes 30 kid-sized brownies
Nutritional Info Amount Per Serving
- Calories: 233.6
- Total Fat: 14.0 g
- Cholesterol: 62.1 mg
- Sodium: 216.0 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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