By Deb Lowther, IronKids Mom and master of hiding vegetables in all her kids favourites!

There is no way any kid would fall for this one right?  How can spinach go unnoticed in brownies? Well, I have been putting these brownies to the test for a couple years now and my kids love them today just as they always have, even now that they know what's in them!

I want my kids growing up understanding that vegetables can taste good, so I make food they enjoy and put a little extra healthy stuff in there! They already know I am a master at hiding vegetables everywhere - sauces, soups, muffins, macaroni and cheese, casseroles - they just assume what ever I make is laced with hidden veggies.  

Lately I have been disclosing all my secret ingredients and watching as they continue to happily enjoy the mac & cheese full of squash and cauliflower and the muffins full of zucchini and carrots.  I am a big believer in serving my kids food they love, but I always do my best to find a healthier version of their favourites!

So who can resist trying to pass off spinach in a brownie!  A couple months ago I decided to show them the giant pile of spinach I was cooking down to puree for their brownies.  Undaunted by the amount of spinach they watched me add, they still asked for seconds once they were baked and double checked to ensure there would be brownies in their school lunched the next day.

Here is my version of the Spinach Brownie recipe originally inspired by Jessica Seinfelds cookbook Deceptively Delicious. I honestly can't taste any spinach in them. Keep in mind that these are denser than traditional brownies as they don't really rise, but they are definitely chocolatey.  I like to add in some chocolate chips to give them an even bigger chocolate hit, and a little frosting on top never hurt either!

Spinach Brownies

Nonstick cooking spray
3 ounces semisweet chocolate
1/2 cup pureed carrots or cauliflower
1/2 cup pureed spinach (steamed/boil down 6 cups baby spinach)
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa powder
2 tsp margarine or butter
2 tsp pure vanilla extract
2 large egg whites
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips

Directions
Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray & dust with extra cocoa powder.
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, salt and chocolate chips with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting or adding a touch of your favorite icing.

For more healthy snack idea's try:
Whole Wheat, Zucchini, Carrot, Apple Mini Muffins
Apple Cheddar Bars
Apple Oatmeal Flax Cookies