Non-stick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree
1/2 cup spinach puree
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened coca powder
2 tablespoons trans-fat free soft tub margarine spread
2 teaspoons pure vanilla extract
2 large egg whites
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 coat an 8×8 inch baking pan with cooking spray.
Melt the chocolate in a double boiler or over low flame.
In a large bowl, combine the melted chocolate, vegetable purees, sugar, coca powder, margarine and vanilla, whisk until smooth and creamy, one to two minutes.
Whisk in the egg whites. stir in the flour baking powder and salt with wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into squares. (Don’t serve warm; the spinach flavor won’t disappear until they’re completely cool.)
