Lentil Brownies

Ingredients

• 1/2 cup red lentils
• 3 tbsp oil
• 3 tbsp maple syrup
• 1/2 cup vegan semi sweet chocolate chips (( or a mix of semi sweet and dark))
• 4 tbsp sugar ((1 tbsp more for sweeter))
• 1/3 cup nut butter (heaping cup) ((I like cashew butter), Use sunflower seed butter for Nutfree )
• 1.5 tsp vanilla extract
• 1/4 cup flour of choice (All purpose, oat or glutenfree blend for gluten-free (add a tbsp starch if using gf flour and not a blend) )
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tablespoon cocoa powder
• 1/4 cup vegan chocolate chips to top and mix in.

Steps

1. 1

   Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . 9 by 5 loaf also works

2. 2

   Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook partially covered over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked (total time including coming to a boil). Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any). Add to a food processor or blender. (For instant pot, pressure cook for 2 minutes then quick release after 5 minutes, drain well and use)

3. 3

   Heat maple syrup and oil in a skillet over medium heat. When hot, add chocolate and sugar and mix. Take off heat. Continue to mix until chocolate is melted and well combined

4. 4

   Add the melted chocolate and the rest of the ingredients(except 1/4 cup chocolate chips) to the food processor and process until a smooth batter. (Add 1 tbsp Dutch processed Cocoa powder for chocolatey brownies (highly recommended as chocolate chips vary in flavor). ***

5. 5

   Pour into prepared brownie pan. Sprinkle 2 tbsp chocolate chips on top and mix them in. Sprinkle more to top. (I like to use mini chocolate chips to top). Bake for 32to 35minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.

6. 6

   Cool for 15 minutes before slicing and serving. Refrigerate for upto 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.