Chocolate Lentil Brownies

Chocolate Lentil Brownies

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!

 

Canadian red lentils for brownies on Nutmeg Disrupted

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.

Chocolate Lentil Brownies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Lentil Based
Ingredients
  • 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
Instructions
  1. Melt the butter.
  2. Mix in the lentil puree, cocoa, salt and sugar.
  3. Add the eggs one at a time.
  4. Mix in the vanilla, flour, one cup of the chocolate chips and ¾ cup of the toasted pecans.
  5. Line a 9 x9 baking pan with parchment paper.
  6. Bake the brownies at 350 degrees for 22 minutes or until a tooth pick inserted in the center comes out clean.
  7. Remove from the oven and sprinkle with the remaining 2 cups of chocolate chips.
  8. Cover the entire pan with a cookie sheet and let sit for 5 minutes.
  9. Using an offset spatula spread the melted chocolate chips over the entire surface of the brownie. Sprinkle with the ¼ cup chopped pecans.
  10. Allow to cool.
  11. 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.

Perfect!

 


Chocolate Lentil Brownies on Nutmeg Disrupted

 

 

 

Share on Facebook

3 thoughts on “Chocolate Lentil Brownies

  1. I made a large batch of puree so I could have some handy in the freezer.
    For every cup of lentils you need 3 cups of water and a good dash of salt. Cook for the time needed per type of lentil.

    To make the puree you take one cup of cooked lentils and a 1/4 cup of water, give or take. When I made my puree I went very light on the water. My puree went straight into the freezer and I can always add water to the thawed puree if I want to thin it out a touch.

    I hope that helped.

    Thanks for stopping by!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Content Protected Using Blog Protector By: PcDrome.