Recipe courtesy of Joy Bauer
Lentil Brownies
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 297
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 155 mg
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 9 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 297
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 5 g
- Sugar
- 26 g
- Protein
- 7 g
- Cholesterol
- 18 mg
- Sodium
- 155 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
- Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
- Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth.
- Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
- Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.
