|Apologies for the photo. Brownies are hard to photograph.|
The funny thing is, these are special brownies. Special in that there are lentils in them. And you wouldn't even know it. These are honestly the best brownies I've ever had. They are dense and supremely chocolaty, with a crunchy top layer. I made them twice in two days. Yep. Twice. In two days. Hey, I shared, ok?
I'm telling you, this is the perfect brownie. Who says you need a cup of butter to make a pan of brownies (and why are there so many question marks in this post)? You do, however, need two cups of sugar. Oh well. You win some, you lose some. Lentil brownies are a win in my book.
One Year Ago: nothing
Two Years Ago: Slow Cooker Brisket
The original recipe says this makes 20+ servings. Elf servings, maybe. I'd say 10 servings. Tops.
1/2 cup butter, melted
1/2 cup lentil puree
3/4 cup cocoa
2 cups sugar
3/4 tsp salt
1 tsp vanila
1 cup flour
1 cup chocolate chips (optional, I didn't use any)
1 cup walnuts (also optional, didn't use these either myself)
Bake in a greased 8 x 8 pan at 350° F (175° C) for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
*Lentil Purée: Place cooked lentils (drained and rinsed if using canned) 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 tbsp at a time.