Brownies

Ingredients

• 1/4 cup Wheat flour
• 3/4 cup Unbleached flour
• 1 cup nuts, chopped, optional
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking powder
• 1/2 cup Hershey's® cocoa, Special Dark
• 8 ounces Hooray Puree Carrot Puree, thawed-2 packets
• 8 ounces Hooray Puree Spinach Puree, thawed-2 packets
• 4 each Eggs, Large-Beaten
• 2 teaspoons Vanilla Extract
• 4 1/4 ounces Dark chocolate, Hershey's Special Dark
• 1 1/2 cups Sugar, Granulated
• 4 Tablespoons unsalted butter

Cooking Instructions

1. Heat oven to 350 degrees. Spray a 13 x 9 x 2 inch Baking pan with Non Stick Pan Release.
2. Over double boiler, melt buttter and chocolate-stir to blend
3. Add Sugar and Vanilla-stir to blend.
4. Let cool slightly, add beaten eggs-stir to blend.
5. Add Hooray Purees, stir to blend.
6. Add Cocoa, Flours, baking poweder, and salt-stir to blend.
7. Stir in nuts if desired.
8. Bake 30-35 minutes or until brownies just pull away from sides of pan.
9. Cool on wire rack. Cut into bars-Enjoy!

Chefs Suggestions

• When brownies have cooled, sprinkle with powdered sugar
• When brownies are cool, frost them with chocolate frosting
• Store covered to keep moist
• Can be frozen if wrapped in film and foil
• If you use another brownie mix, follow the box instructions and just add the puree's to the ingredients