Spinach Brownies ~ Really!

I keep thinking I’ve already posted about Spinach Brownies. I last made them in December and have come across my photos of them often, as I browse through my food pictures in iPhoto. So, maybe they’ve been on my mind so often that it seems I’ve already written about them.

Oh well, if I have, I have. Believe me, Spinach Brownies are worth a second look.

I first had Spinach Brownies many years ago -- over thirty years ago? The office staff stopped at the boss’ house for appetizers before going out to Christmas dinner. The boss’ wife (thanks, Mrs. Payne) made Spinach Brownies and and I have to admit, I can’t remember any other appetizer from that evening. From that day on, I was hooked!

Sorry if you’re wishing for chocolate. There's no chocolate in these brownies. Instead, think quiche. In fact, think the most delicious quiche you ever tasted, baked in a square pan and cut into brownie size pieces.

SPINACH BROWNIES
(Makes an 8-inch x 8-inch pan)

Ingredients...
1/2-cup unbleached or all-purpose flour
1/2-teaspoon salt
1/2-teaspoon baking powder
1 egg
1/2-cup milk (any, but whole milk gives richest taste)
1/4-cup butter, melted (I use salted. Unsalted will work just as well)
1/2-cup diced onion
1/2-pound shredded extra-sharp cheddar cheese (I prefer the white cheddar)
1/2-box frozen chopped spinach, thawed and drained. Squeeze out any remaining liquid by hand.

Directions...
1. Whisk flour, salt and baking powder in medium-sized bowl.
2. Mix in egg, milk and butter.
3. Stir in onion, cheddar and spinach.
4. Pour into 8-inch by 8-inch baking pan. I like to line the bottom with parchment paper.
5. Bake in a preheated 350-degree Fahrenheit oven for 35 minutes.
6. Cool. Cut into squares. Serve at room temperature.

See how easy these brownies are to mix and bake. For a 9-inch by 13-inch pan, double the ingredients.

Don’t get in a rut thinking of Spinach Brownies as only an appetizer. Can’t you just imagine serving them for breakfast or for a brunch? A late night snack?

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