I am traveling this week and missing my kitchen. Maybe you’re at home in yours, though, enjoying Father’s Day barbecue leftovers, honoring Juneteenth with a treasured family recipe, or simply looking for something to combat The Mondays. If that last one resonates with you, then consider giving these brownies a shot.
Spinach Brownies might sound wholesome in a no-thanks sort of way, but these are decidedly not that: they’re buttery and rich, and they absolutely pulse with chocolate. It’s not uncommon to add pureed fruit to baked goods (applesauce, for example, or bananas) to make them incomparably tender and plush - but fruit flavors can intensify during the baking process, and no one wants an apple brownie. Enter spinach: raw baby spinach is easy to find, inexpensive, and is loaded with the moisture and pectin needed to ensure a velvety brownie, while remaining mild enough to be totally undetectable in the finished product. (I AM NOT LYING TO YOU.) Chewy, fudgy brownies with a shiny, shattery top and a hidden half-pound of spinach inside? Sounds like just what Monday needs.
A mini issue this week due to real-life adventures, big and small; this one is recipe-only, and should only take you <2 minutes to read (although if you’re looking for more, I originally published this recipe here, alongside a story by Rebecca Treon for Fifth Season). See you next week. xo.
Spinach Brownies
This will make about 24 small or half as many large brownies. See cooling notes below!
Ingredients
4 T butter (2oz, or half a stick)
1/2 cup plus 2 T vegetable oil
1/2 cup plus 2 T water
1 cup packed light brown sugar (215g)
1 cup granulated sugar (200g)
1 3/4 cups all purpose flour (248g)
1/3 cup dutch processed cocoa powder (35g)
1 tsp baking powder (optional; add for cakier brownies, omit for fudgier brownies)
1 T instant espresso or coffee (optional, but recommended)
2 large eggs
2 egg yolks
1 T vanilla extract
1 tsp fine-grained salt, like sea salt or pink Himalayan
5-8oz bag of fresh baby spinach
6 oz (170g) dark or unsweetened chocolate, finely chopped
1 1/2 cups of chocolate chips, chopped chocolate, walnuts/pecans, or a mix (optional)
Instructions
1. Place rack in the middle of the oven, and preheat to 350F. Prepare a 9x13 baking pan with a parchment sling and baking spray (I like avocado oil).
2. In a saucepan or shallow pot, combine butter, oil, water, and both sugars, and whisk over medium heat until butter is melted and sugars have dissolved. Turn off heat and allow to cool for 5-10 minutes.
3. In a large bowl, whisk together flour, cocoa powder, baking powder, and espresso powder (if using) for one full minute. Set aside.
4. Process eggs plus egg yolks, spinach, vanilla, and salt in a blender until completely smooth.
5. Place chopped chocolate in a large mixing bowl, and pour over the hot sugar/oil mixture. Oil may have separated; that’s OK. Whisk together until the chocolate is melted and fully incorporated, 2-3 minutes.
6. While continuing to whisk the warm chocolate mixture, carefully and slowly drizzle in the spinach puree. (This must be done slowly to ensure that the chocolate doesn’t seize, and that the eggs don’t scramble.)
7. Once all liquid ingredients are fully incorporated, whisk in dry ingredients. Fold in any optional inclusions (nuts, chocolate, etc.).
8. Scrape batter into the prepared baking pan, and bake for 30-35 minutes, turning once midway to ensure even baking. A toothpick inserted into the center of the pan should come out with damp crumbs but no discernible batter.
9. Place the pan on a wire rack to cool completely* (2hrs) before digging in. To cut, carefully lift the parchment sling out of the pan and place on a cutting board.
*A note: while I will continue to swear and promise that these do not taste even an eensy bit like spinach, it is worth warning you that when you pull the pan out of the oven, the brownies will smell like spinach. It will go away. Once they’re fully cooled, the smell will be completely gone - even if you rewarm them. It’s like trying to reseed your lawn, or like getting Botox: you just have to trust the process.
Enjoy.