Fudgy Chocolate-Spinach Brownies

Total Time:
1 hr 15 min
Prep:
40 min
Inactive:
5 min
Cook:
30 min

Yield:
12 brownies
Level:
Easy

Ingredients
  • 6 tablespoons unsalted butter, plus more for greasing the pan
  • 3 tablespoons cocoa powder, plus more for dusting the pan
  • 3 ounces bittersweet chocolate, chopped
  • 2 teaspoons instant espresso powder
  • 1/2 cup sugar
  • 1 cup frozen chopped spinach, thawed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, beaten
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup semi-sweet chocolate chips
Directions
  • Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust it with the cocoa powder, tapping out the excess.

  • Fill a medium saucepan 1/3 full of water and bring it to a boil over medium-high heat. Put the butter, chocolate and espresso powder in a heatproof bowl, set it on the saucepan and turn off the heat. Let the bowl stand for about 5 minutes until the chocolate mixture is melted. Stir together until very smooth. Stir in the sugar until dissolved. Remove the bowl from the saucepan; let cool to room temperature.

  • Squeeze any excess moisture from the spinach and put it in a food processor. Add the vanilla and 1 tablespoon of water and puree until very smooth. Add the spinach puree and eggs to the cooled chocolate mixture and whisk until well combined.

  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl until combined. Add the wet ingredients to the dry and fold with a rubber spatula until combined. Add the chocolate chips and stir to combine. Pour the batter into the prepared pan; use an offset spatula to spread the batter evenly. Bake until set and a toothpick inserted in the center still has a few moist crumbs stuck to it, about 25 minutes.

  • Cool the brownies completely in the pan before cutting.


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    This recipe is featured in:

    The Kitchen