Description
Your old school favorite brownies with some extra nutritional umph. Still rich and gooey, enjoy the extra fiber and protein from smooth blended lentils!
Ingredients
Scale
- ½ cup butter ( I like to use grass fed, can replace for plant-based alternative)
- 1 cup canned lentils, drained, rinsed and pureed
- ¾ cup cocoa
- 1 cup sugar of choice
- ¾ tsp salt
- 3 eggs (can sub for flax or chia egg)
- 1 tsp vanilla
- 1 cup all purpose whole wheat flour
- 1 cup chocolate chips
- 1 cup walnuts (optional)
Instructions
- Melt butter; mix in lentil puree, cocoa, sugar and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips (and walnuts).
- Bake in a greased 9 x 13 pan at 350° F (175° C) for 22 minutes or until a toothpick inserted in the centre comes out clean.
Notes
Lentil Puree: Place cooked or rinsed & drained canned lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts
- Method: Baked
- Cuisine: European