You know those moments when you want to treat yourself but also sneak in something good for your body?
Yeah, me too.
That’s exactly how I came up with these sneaky spinach brownies.
My kid is the pickiest eater on the planet—getting him to touch anything green feels like winning the lottery. So, I thought, “What if I could slide some spinach into something he actually begs for?”
That’s how this delicious, chocolatey creation was born.
It’s rich, gooey, and nutritious, but don’t worry, nobody will taste the spinach. It’s like a little healthy secret between you and me.
Chef’s Tips
- Blending the spinach really well is key. Nobody wants to bite into a chunk of leaf when they’re expecting smooth chocolatey goodness.
- If you prefer less sugar, you can reduce it to ¾ cup.
- Want extra fudgy brownies? Use ¼ cup less flour.
- For a nutty flavor, swap half the flour with almond flour.
Variations
- Vegan Version: Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and coconut oil.
- Nut Butter Swirl: Before baking, swirl in 2-3 tbsp of almond butter or peanut butter on top for a fun twist.
- Mint Chocolate: Add ½ tsp peppermint extract to the batter for a refreshing flavor.
Serving Suggestions
Serve these brownies warm with a scoop of vanilla ice cream or a drizzle of melted dark chocolate. For a healthier option, enjoy them as-is with a cup of almond milk.
Sneaky Spinach Brownies
- Total Time: 0 hours
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Rich and gooey gluten-free brownies with a hidden boost of spinach. Perfect for picky eaters or anyone wanting a sneaky treat!
Ingredients
- 1 cup fresh spinach, tightly packed (about 2 big handfuls)
- ½ cup melted coconut oil or butter
- 1 cup granulated sugar (or coconut sugar for a healthier twist)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose gluten-free flour
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips (plus extra for sprinkling on top)
Instructions
- Prep the Spinach: Wash the spinach well and pat it dry. Blend it into a smooth puree with a little water (about 2 tbsp). You want it as fine as possible—no leafy bits should show up in the brownies.
- Make the Batter: In a large bowl, whisk together the melted coconut oil (or butter) and sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and spinach puree.
- Dry Ingredients: In a separate bowl, combine the gluten-free flour, cocoa powder, baking powder, and salt. Slowly fold the dry mix into the wet ingredients. Don’t overmix—just combine until there are no more dry streaks.
- Add Chocolate Chips: Gently fold in the chocolate chips. This will add those melty chocolate pockets everyone loves.
- Bake: Pour the batter into a greased or parchment-lined 8×8-inch pan. Sprinkle extra chocolate chips on top. Bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Slice: Let the brownies cool completely before slicing. Trust me, they’ll be easier to cut and taste even better once they’ve set.
Notes
Blend spinach well for best results. Adjust sweetness and add-ins to your liking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
