You’ve gotta love brownies. You can put just about anything into them and as long as you have enough chocolate and sweetener in them, they’ll still make a gooey and satisfying dessert. Case in point: The kale brownies we made a few months ago, and now these lentil brownies.
We wouldn’t have necessarily thought of lentils as something to put in brownies, until we met up with the Canadian Lentils folks at BlogHer Food. The lentil crew had an enormous display of just about every kind of food cooked with lentils, from samosas to artichoke dip. And of course there were these unbelievably tasty brownies.
True story: When we posted a picture of the lentil brownies from the conference for some friends to see, we got quite a few comments from doubters. We get it. Everyone is tired of things being hidden in food, and no one wants their brownies messed with. But what if just the fact of having lentils in the brownies added a little extra fiber and potassium to your dessert, without changing the taste at all? We’d say, ‘Why not?’
In fact, as soon as we got home from Austin, we tried out the recipe for ourselves. And they were just as gooey and chocolate-y and delicious as we could have hoped. The best review so far: Our six-year-old asked why we had to take pictures of the brownie next to a bunch of lentils. He absolutely had no idea there was anything different about the brownies. We fessed up, of course, and…he asked for more.
Lentil Brownies (via Canadian Lentils)
½ cup butter
½ cup lentil purée* (we used small red lentils)
¾ cup cocoa
2 cups sugar
¾ tsp salt
1 tsp vanilla
1 cup flour (we substituted oat flour)
1 cup chocolate chips
1. Melt butter; mix in lentil purée, cocoa, sugar and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips.
2. Bake in a greased 9 x 13 pan at 350° F (175° C) for 25 minutes or until a toothpick inserted in the center comes out clean.
*Lentil Purée: Cook lentils by simmering one part lentils, two parts water for 15 to 20 minutes or until lentils are tender. Place cooked or (rinsed & drained canned) lentils into a food processor. For every 1 cup lentils, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 T. at a time.
P.S. Loved seeing old and new friends at BlogHer Food, including Shef’s Kitchen; Rabbit Food Rocks; She’s Cookin; Eating Rules; Eating Made Easy; Sally and Corinne from The Lisa Ekus Group; our pals at Stonyfield, Califia Farms, and Lundberg Family Farms; our new friends at Whole Foods headquarters in Austin, and many more. Thank you, BlogHer!