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Excellentil Brownies

Ingredients

  • 1 ¼ cups / 250g dried red lentils to yield 1 ½ / 450g cooked red lentils
  • ⅓ cup / 80ml creamy nut or seed butter, of your choice unsweetened
  • 2 tsp. vanilla extract
  • 1 ¼ cup / 200g coconut sugar (or maple or date!)
  • ½ cup / 65g unsweetened cacao powder organic if possible
  • 3 Tbsp. ground flaxseed
  • 1 tsp. baking soda
  • ¼ tsp. fine sea salt
  • 3 ½ oz. / 100g chopped dark chocolate 80% or higher
  • flaky salt for garnish if desired

Directions

  • Soak lentils for up to 12 hours if possible, but even 1 will do! Whether or not you soak, rinse lentils very well and combine with 4 cups / 1 liter water in a small saucepan. Bring to a boil, and cook for 15-20 minutes semi-covered, stirring occasionally until completely soft.
  • Drain in a fine mesh sieve, shaking vigorously to remove most of the cooking water / starch. Drain until you have 1 ½ cups / 450g cooked lentils remaining, discard the cooking liquid.
  • Preheat oven to 350°F / 175°C.
  • Place the lentils in a food processor and blend on high for 60 seconds - the lentils should be whipped and airy. Add the nut / seed butter, vanilla, and blend again until fully combined. Add the dry ingredients: sugar, cacao, flax, baking soda, and salt. Blend thoroughly. Remove the blade from the machine, and fold in most of the chopped chocolate by hand, reserving a few large chunks for the top, if desired.
  • Transfer batter to a lightly greased, 8” x 8” brownie pan. Smooth out the top. Add reserved chocolate chunks on top of the batter and sprinkle with flaky salt.
  • Bake for 30-35 minutes until a toothpick comes out clean. Remember, fudgey centres are encouraged and be mindful that you may be testing in a melted chocolate chunk zone ;)

Notes

Makes 9 large, satisfying brownies
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