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. Prepare the brownie pan with a parchment-paper lining. The recipe author uses an 8 by 8 inch pan. Set the oven to preheat at 350 degrees F/180ºc. A 9 by 5 loaf pan works as well.
2. Give the red lentils a rinse, drain them, and put them in a saucepan. Pour in 1.5 cups of water and cook on medium heat with the pan partly covered. Allow 12 to 13 minutes, counting the time it takes to come to a boil, or cook until the lentils are done. Stir once during cooking. Let them cool for a few minutes, then drain off any excess water. There should be hardly any excess water to drain. Put the lentils in a food processor or blender. For the Instant Pot option, pressure cook for 2 minutes, quick release after 5 minutes, and drain well before using the lentils.
3. Warm the maple syrup and oil together in a skillet over medium heat. Once hot, stir in the chocolate and sugar. Remove the skillet from the heat and keep mixing until the chocolate has melted and everything is well combined.
4. Put the melted chocolate and the remaining ingredients in the food processor, leaving out the 1/4 cup chocolate chips. Process to a smooth batter. For a more chocolatey brownie, the recipe author strongly recommends adding 1 tbsp Dutch-processed cocoa powder since the flavor of chocolate chips can vary.
5. Tip the batter into the lined brownie pan. Scatter 2 tbsp chocolate chips over the surface, stir them into the batter, then sprinkle more chips on top. The recipe author prefers mini chocolate chips for the topping. Give the brownies 32 to 35 minutes in the oven. For a firmer set and crispier edges, bake a little longer. If the brownies are too soft or wet, check the center with a toothpick.
6. Let the brownies stand for 15 minutes to cool before cutting and serving. Keep them refrigerated for up to 4 days, or freeze them for later. The texture improves after a little time in the refrigerator.