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Spinach Brownies
July 05, 2007

This is really a 4+/5- but I decided to rate it 5 stars because it required alterations. This is very delicious and quick to make. For those looking to cut back on calories and/or fat - there are simple alterations you can make. Reduced the butter to 1/4 cup (used 1 T. to sauté the onion and the remaining 3 T were melted for the 'batter'). As other reviewers have done - I would strongly suggest sautéing the onion, add a little minced garlic - then wilt the spinach with the onion mixture. I used 1 1/2 pounds fresh spinach... I also used 1/2 cup whole wheat flour and 1/2 cup all purpose flour... this was a great way to incorporate whole grains in the dish. I also suggest adding about 1/2 tsp freshly ground pepper and an extra 1/4 tsp salt (or a generous teasponful). I didn't drain the excess liquid from the spinach mixture (the onion and spinach both release liquid, but not a significant amount) - and if you opt to use whole wheat flour - it typically needs a bit more liquid. I only had whole milk on hand, but I believe 1 or 2% would work well too (I wouldn't recommend fat-free milk, but you can give it a try). Baked for about 35-40 minutes. Yieled 20 servings (roughly 2x2 inch squares) Very tasty!!! WW users: 2 points per seving (based on 20 servings) IF: you use 1/4 cup butter, whole milk, and 1/2 cup whole wheat flour

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