Food Friday – Veggie Brownies

Veggie Brownies – A healthy and delicious way to get veggies into those who don’t like them, wont eat them or into a stubborn toddler who refuses all green or orange food.

I used Jessica Seinfeld’s Deceptively Delicious Brownies recipe as a base for my brownies.  I made a few adjustments based on what I had in the house.  The recipe I am listing is my interpretation of Jessica Seinfeld’s recipe.  Because this recipe was so delicious I am going to buy her cookbook.  Next time I make these I am going to substitute Organic Extra Virgin Coconut Oil for the margarine.

Yield: 16 small brownies

Non-stick cooking spray
3 ounces semi-sweet chocolate (you can use bittersweet chocolate)
1 Jar(4 oz) Baby food carrot purée
1 Jar(4 oz) Sweet Potatoes
1/2 cup firmly packed dark brown sugar (you can use light brown sugar)
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract
1 large egg white
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt


  1. Preheat the oven to 350°F. Coat an 8×8-inch baking pan with cooking spray.
  2. Melt the chocolate. – I did it in the microwave in a glass bowl.  30 seconds on high take out and stir for 30 seconds put back in microwave for 30 seconds on high and stir for about 1 minute repeat process until all the chocolate is melted.
  3. 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.
  4. Whisk in egg white. Stir in the flour, baking powder, and salt with a wooden spoon.
  5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 16 pieces.

These brownies are only 100 calories per brownie.