guys like girls with [brownie] skills

One of my goals as Suzy Homemaker is to cut the sugar, fat and calories in any and all recipes I try. Unfortunately, this often is to the detriment of a treat's taste. Don't get me wrong, i'm not settling for mediocrity, i am constantly searching for appropriate substitutions and healthier ingredients that will increase the Tasty Factor. I might be 'counting my chickens before they hatch' on this one as i haven't taste tested yet, but fuck it. the smell in condoMe is tantalizing. there is no way my brownies could be anything but delicious.

Part 1. PURPLE people-eater PUREE
3 cups of raw spinach purreed with 1 1/2 cups of blueberries (i had to buy dried blueberries and reconstitute them because PriceMart was out of both their frozen AND fresh varieties. Google informed me that reconstituting berries is NBD and a perfect sub for fresh/frozen. I am undecided.) Anyhow, furiously blend the stuff together with some blueberry water and lemon juice and you get this sick looking purpley puree that is rather delicious.

Part 2. Flour Blend
Equal parts white flour, whole wheat flour and un-sweetened wheat germ ( i think i messed up on the wheat germ and got oat germ instead. A germ's a germ though, right?) Add in too much cinamon, instant coffee, cocoa powder and a shake of salt.

PArt 3. Melt chocoalte with butter and lick spoon. mix with purple mess. add eggs, vanilla and less sugar than asked for. Then mix Flour Blend into it. Don't be shocked how little dry ingredients there are, this is probably a good thing,

Put in oven at 350 for 30minutes and lick all utensils and bowls clean.

i am having a bit of a moral dilemma in regards to the frosting though. i have some left over chocolate cream cheese icing in the fridge that would top them to chocoaltey perfection, while quadrupling the calorie count. sigh. I just found a recipe that calls for a cream cheese frosting which is then topped with a chocolate glaze. a bit ridiculous, but so is Reese's Pieces for dinner. what do i care?

credit to www.thesneakychef.com