Name: Fudgy Lentil Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 0.5 cup red lentils; 0.25 cup flour (of choice (all purpose, oat or gluten-free blend; add a tbsp starch if using GF flour and not a blend)); 0.5 tsp salt; 0.5 tsp baking powder; 1 tbsp cocoa powder; 3 tbsp oil; 3 tbsp maple syrup; 4 tbsp sugar (1 tbsp more for sweeter); 0.33 cup nut butter ((heaping cup, I like cashew butter), use sunflower seed butter for nut-free); 1.5 tsp vanilla extract; 0.5 cup vegan semi sweet chocolate chips (or a mix of semi sweet and dark); 0.25 cup vegan chocolate chips (to top and mix in); 1.5 cup water

Instructions

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1

Line an 8x8 inch brownie pan with parchment paper. Preheat the oven to 350 degrees F / 180°C.
2

Rinse the red lentils (0.5 cup). Drain and add to a saucepan with water (1.5 cups). Cook partially covered over medium heat for 12-13 minutes, or until cooked. Stir occasionally. Cool slightly, drain any excess water, then transfer to a food processor or blender.
3

In a skillet, heat maple syrup (3 tbsp) and oil (3 tbsp) over medium heat. Once hot, add vegan semi sweet chocolate chips (0.5 cup) and sugar (4 tbsp) and mix. Remove from heat and continue mixing until the chocolate is melted and well combined.
4

Add the melted chocolate mixture, nut butter (0.33 cup), vanilla extract (1.5 tsp), flour (0.25 cup), salt (0.5 tsp), baking powder (0.5 tsp), and cocoa powder (1 tbsp) to the food processor. Process until a smooth batter forms.
5

Pour the batter into the prepared brownie pan. Sprinkle vegan chocolate chips (0.25 cup) on top and gently mix some in. Bake for 32-35 minutes, or a bit longer for crispier edges. A toothpick inserted into the center should come out slightly moist.
6

Cool for 15 minutes before slicing and serving. Refrigerate for up to 4 days, or freeze for later. The brownie texture improves after refrigeration.