Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.
- Two sticks of unsalted, grass fed butter. (Click here for the one I like)
- One large Cadbury Dairy Milk Chocolate bar
- 1 cup organic semi-sweet chocolate chips
- 1 cup coarse sugar
- 1/4 cup gluten-free flour blend
- 1/4 cup oat flour
- 2 teaspoons vanilla extract
- 1 teaspoon butter extract
- 1 teaspoon almond extract
- 3 large eggs
- 2 cups fresh spinach
- 1/2 cup unsweetened raw cacao powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.
Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).
Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).
Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!