(With carrot and spinach puree)
3 ounces semisweet or bittersweet chocolate
½ cup carrot puree
½ cup spinach puree
½ cup firmly packed light or dark brown sugar
¼ cup unsweetened cocoa powder
2 Tablespoons vegetable oil
2 teaspoons pure vanilla extract
2 large eggs
¾ cup oat flour, or all-purpose flour ( coconut, almond or rice maybe used for gluten intolerance)
½ teaspoon baking powder
½ teaspoon salt
Preheat oven to 350 degrees , coat an 8×8 inch baking pan with cooking spray or butter.
Melt chocolate in a double boiler or over a very low flame
In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, oil, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in eggs. Stir in the flour, baking powder, and salt with a wooden spoon.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.