This recipe is a little late getting out. I intended to release this about 3 weeks ago, but ran into a snag and almost scrubbed the recipe altogether. The first time I made them they were gross looking and I was ready to throw them out. But then I tasted them–the texture wasn’t quite right the way I made them the first time, but the flavor was tasty enough. Then something strange happened. Tasty enough turned into addictive! Even though the texture was off and they looked awful, I started craving them and they were all gone in 2 days. Well, that’s enough for me to take a second look at revising the recipe. And here is the phenomenal results! These veggie brownies are inspiring! And as I’m writing this, I’m craving more.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
10 package of frozen Spinach (I tried fresh the first time, and it took a long time and didn’t work well)
~5 oz sliced white Mushrooms
1 cup all-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Powder
1/4 teaspoon Nutmeg
1 cup 2% Milk
1/4 cup Butter, partially melted
8 oz Mozzarella Cheese (part-skim)
Preheat oven to 375 and lightly oil a 13″ X 9″ pan.
Chop onion and rinse sliced Mushrooms.
Boil up the frozen Spinach, then put it through a strainer when done and then use a spoon or wooden spatula to push as much water out of the spinach as possible (this is key).
Mix the Flour, Baking Powder, Salt and Nutmeg. Add the Milk, Eggs and Butter and mix well.
Add Mozzarella Cheese and lightly mix.
Finally, add the mushrooms and fork apart the smooshed spinach into the mixture.
Mix everything up well and spread into the pan.
Cook for 30-35 minutes at 375, or until the top and edges are golden brown. Let them cool and then cut into brownie squares.
These are great as a party appetizer or for a pot luck dinner according to the multiple websites that have Spinach Brownie recipes.
I can’t say enough for this recipe. Once I adjusted some things, this was spectacular. I will be making this repeatedly in the future. Some people online wanted to call these crustless quiche squares, but being someone who absolutely dislikes quiche, I can tell you they are not quiche. Quiche has far more egg in it, and the texture is completely different. This recipe is altered from the other online recipes. Two things that people were reviewing negatively were that these brownies (the original recipes) were way too salty, greasy and didn’t have much flavor. I’ve altered the original recipe to adjust this and hopefully made them better. If you prefer more flavor, some people have added red pepper flakes and other spices to this, but I would recommend trying the nutmeg. It adds something while not overpowering the other flavors. I wouldn’t be making this after work during the week, but the beauty of these is that I can make them on the weekend, and eat them during the week. Just remember to refrigerate because of the dairy products–in that way these are not like other brownies.
Cleanup: Cleanup was about as much as making any sweet brownies: Bowl, spatula, pan, etc. I can handle that.