Still on my lentil kick I decided to try another recipe from The Big Book of Little Lentils cookbook.
This time I chose to do a variation of the Lentil Brownies they share.
I took them to work and the reviews were fantastic! Everyone was surprised that they were infact made with lentils!
For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.
- ½ cup of butter
- ½ cup of lentil puree
- ¾ cup of cocoa
- 2 cups of sugar
- ¾ teaspoon of salt
- 3 eggs
- 1 teaspoon of vanilla
- 1 cup of flour
- 3 cups of chocolate chips
- 1 cup of toasted pecans - chopped
- Melt the butter.
- Mix in the lentil puree, cocoa, salt and sugar.
- Add the eggs one at a time.
- Mix in the vanilla, flour, one cup of the chocolate chips and ¾ cup of the toasted pecans.
- Line a 9 x9 baking pan with parchment paper.
- Bake the brownies at 350 degrees for 22 minutes or until a tooth pick inserted in the center comes out clean.
- Remove from the oven and sprinkle with the remaining 2 cups of chocolate chips.
- Cover the entire pan with a cookie sheet and let sit for 5 minutes.
- Using an offset spatula spread the melted chocolate chips over the entire surface of the brownie. Sprinkle with the ¼ cup chopped pecans.
- Allow to cool.
- Remove from the pan and cut into squares.
If I may dare say, these are a fool proof recipe. Brownies can be tricky finding that balance between under and over cooking. I know I have often had brownies with very hard edges only to find the center extremely soft. These were a nice moist brownies with no hard edges.