- ½ cup red lentils
- 3 TBSP butter OR coconut/canola oil
- 3 TBSP honey/agave
- ½ cup chocolate chips
- ¼ cup sugar or honey
- ⅓ cup nut butter (cashew, almond, PB, hazelnut); OR sunflower/pumpkin seed butter for nut-free alternative
- 2 tsp vanilla
- ¼ cup whole wheat flour; OR ¼ cup almond meal PLUS 1 TBSP flaxseed meal for gluten free alternative
- ½ tsp salt
- ½ tsp baking powder
- 1 TBSP cocoa powder
Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . (9 by 5 loaf pan also works.)
Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook over medium heat. Cook for 15 to 20 minutes or until the lentils are a bit mushy. Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any) and use a fork to make a smooth blend.
Heat honey/agave syrup and oil/butter in a skillet over medium heat. When hot, add chocolate and sugar/honey and mix. Take off heat. Continue to mix until chocolate is melted and well combined.
Add the lentils and the rest of the ingredients to the skillet and stir until a smooth batter forms. Add spices such as cinnamon, or fold in chopped walnuts for variation.
Pour into prepared brownie pan. Sprinkle more chocolate chips to top, if desired. Bake for 34 to 36 minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.
Cool for 15 minutes before slicing and serving. Refrigerate for up to 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.