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Spinach Brownies Whisk together the flour, cocoa powder, and salt in a bowl to eliminate lumps. Once mixed, add baking powder and whisk again. Set aside.

Spinach Brownies

These fudgy spinach brownies are rich, chocolatey, and completely kid-approved—even with a hidden cup of spinach blended right into the batter. They’re moist, full of nutrients, and stay delicious for days. No one will guess the secret!
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: Easy spinach brownies, Fudgy spinach brownies, Spinach brownies healthy, Spinach brownies recipe, Spinach brownies vegan, Spinach brownies with cheddar cheese, Spinach feta brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Servings: 12 brownies
Calories: 185kcal
Cost: $8

Equipment

  • 1 High-speed blender (To puree spinach until smooth)
  • 1 9x9 metal baking pan (Greased or lined with parchment)
  • 1 Mixing bowls (One for dry, one for wet)
  • 1 Whisk (For dry ingredients)
  • 1 Rubber spatula (To fold batter)
  • 1 Measuring cups & spoons (For accurate measuring)

Ingredients

Chocolate Base:

  • ½ cup Dark cocoa powder - Unsweetened
  • ¾ cup Semi-sweet chocolate chips - Melted
  • ½ cup Brown sugar - Packed
  • ¼ cup Granulated sugar
  • 2 Large eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • ¾ cup All-purpose flour - Can sub gluten-free 1:1
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt

The Secret Ingredient:

  • 2 cups Baby spinach - Fresh packed
  • ¼ cup Water - For blending spinach
  • ¼ cup Mini marshmallows - Optional but recommended

Optional Add-ins:

  • ⅓ cup Walnuts - Chopped optional
  • ⅓ cup Chocolate chunks - Optional for double choc

Instructions

  • Blend baby spinach, water, and optional mini marshmallows in a high-speed blender for 2 minutes until completely smooth.
    Fresh baby spinach leaves packed into a blender to make a nutrient-rich spinach puree.
  • In a mixing bowl, whisk together flour, cocoa powder, salt, and baking powder. Set aside.
    Bake at 350°F for 25-28 minutes. Insert a toothpick to check for doneness—there should be moist crumbs, not wet batter.
  • In a separate bowl, beat eggs, brown sugar, and granulated sugar until thick. Stir in the spinach puree, melted chocolate chips, and vanilla extract.
    Pour the batter into a greased 9x9 pan and spread evenly with a spatula. Ensure the batter is smooth across the top before baking
  • Add the wet mixture to the dry ingredients. Fold gently with a spatula until no flour streaks remain. Batter will be thick and dark green.
    Pour the wet mixture into the dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix. The batter should be thick and dark green
  • Pour batter into a greased 9x9 baking pan. Bake at 350°F (175°C) for 25–28 minutes. Cool in the pan for 15 minutes before slicing and serving.
    Beat the eggs and both sugars together until thick. Stir in the spinach puree, followed by melted chocolate chips. Add vanilla extract and mix well

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 60g | Calories: 185kcal (9%) | Carbohydrates: 26g (9%) | Protein: 3g (6%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg (10%) | Sodium: 90mg (4%) | Potassium: 220mg (6%) | Fiber: 2g (8%) | Sugar: 16g (18%) | Vitamin A: 1800IU (36%) | Vitamin C: 5mg (6%) | Calcium: 40mg (4%) | Iron: 2mg (11%)
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