• Preheat oven to 350 degrees F/175 degrees C. Coat a 9X13 baking pan with non-stick cooking spray.

Spinach puree:

• Mix spinach with 3 tablespoon water and microwave for 2 minutes. Then blend in food processor until smooth. Drain off excess water.

  * if you are using frozen spinach, cook in microwave until warm, puree and drain, then press down on it a couple of times for force a little bit of the liquid through a sieve. You don't need to puree it IF it's chopped spinach
• In a medium bowl stir together flour, cocoa, salt and baking powder. Set aside.
  1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¾ cup unsweetened cocoa powder
• Add the spinach puree, applesauce, oil and vanilla and whisk until creamy.

  Whisk in egg whites, then brown sugar.
  3 large egg whites, 1 /4 cup brown sugar, ¾ cup unsweetened applesauce, 2 tablespoon canola oil, ½ tablespoon vanilla, ¾ cup spinach puree
•  Then add dry ingredients to wet ingredients and mix in a large mixing bowl until blended.
• Melt chocolate in a double boiler OR in microwave at 50% power for about 1 minute and 30 seconds or until chocolate is melted. * I prefer to use the microwave, as it's faster
  2 ounces semi-sweet chocolate
• Add melted chocolate and stir until completely incorporated.
• Pour the batter in a prepared baking pan.
• Bake for 35-40 minutes or until cake tester comes out clean. *38 minutes was perfect for me!
• Cool completely. * These brownies must be cooled completely before serving to avoid tasting the spinach.

Garnish (optional):

• You can sprinkle a little unsweetened coconut on these brownies for a bit of contrast.