Maybe you’ve tried black bean brownies, or even sweet potato brownies, well today I bring to you the latest in odd but delicious renditions of the classic fudge brownie. These double chocolate hazelnut lentil brownies are chewy, rich, dark and luxurious they’re swoon worthy with a dollop of whipped coconut cream or vanilla ice cream. It’s pretty hard to eat too many since they are so packed with protein and they’re also flourless.
I’ve invented these for a special lentil recipe contest, I wanted to create something decadent, a recipe that could trick people into believing they aren’t eating something healthy. Success! Mission accomplished as J, a hater of all sneakily healthy things, had no problem devouring these brownies. Red lentils are really adaptable, I didn’t want the brownies to be dry so I cooked the lentils first and then blended them into a smooth puree, this way they add moisture instead of take it away.
- ½ C red lentils, cooked in about 1½ C water until very soft, about 15 min.
- 2 eggs
- ½ C butter, melted
- ½ tsp vanilla extract
- 1 C brown sugar or raw coconut sugar
- ½ C cocoa powder or raw cacao powder
- ½ C mini chocolate chips
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 C roasted hazelnut pieces
- Preheat oven to 350F. Prepare a 28x18x4 rectangular baking dish lined with parchment
- Strain any excess water from the lentils and add to a blender or food processor, pulse until smooth, next add the eggs, butter,vanilla and sugar and again blend until smooth and frothy.
- In a large bowl mix together the cocoa powder, salt and baking soda, add the liquid lentil mix to this and stir well.
- Add in the nuts and chocolate chips and fully incorporate, pour the batter into your prepared dish and bake for 30-35 minutes, insert a toothpick to check for doneness, if it comes out clean the brownies are ready.
- It's best to allow the brownies to set in the fridge for a few hours or overnight before serving. Cut into squares and enjoy!
I’m such a sucker for a good brownie, I hope you love these as much as I do.
