Chocolate Lentil Brownies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of an 8-inch baking pan with cooking spray.
• Place lentils and water in a blender; puree into a smooth paste.
• Transfer lentil paste to a large bowl. Mix in eggs, sugar, margarine, and vanilla extract. Stir in cocoa powder and protein powder until batter is thick and well-combined. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Steps:

• 1. Preheat the oven to 350° F.
• 2. In a food processor, puree lentils, chocolate chips, applesauce, eggs, and vanilla extract.
• 3. Add coco powder, and salt. Puree until well combined. Then, stir walnuts into the batter.
• 4. Line an 8x8 pan with parchment paper leaving enough paper to stick out the sides. Spoon batter into the pan. Bake for about 30-35 minutes. Cool before cutting.

Steps:

• Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
• Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
• Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth.
• Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
• Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.

Steps:

• Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
• In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
• Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.