Recipe courtesy of Joy Bauer
Lentil Brownies
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 9 brownies
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 15 min
- Yield: 9 brownies
Ingredients
Nonstick cooking spray
1/2 cup dry light brown lentils
1 cup old-fashioned rolled oats
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup natural applesauce
1/3 cup honey
1/4 cup creamy almond butter
2 teaspoons vanilla extract
1 egg
1 1/4 cups semisweet chocolate chips
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.
