Chocolate Lentil Brownies Recipes

LENTIL PROTEIN BROWNIES

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.

LENTIL BROWNIES

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.

CHOCOLATE CHEESE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 13-inch baking dish with 1 tablespoon of the butter.
• For the batter: Heat a double boiler over medium heat. Add the butter and chocolate and stir until the chocolate has melted. Take off the heat and let cool slightly. Whisk in the brown sugar and eggs. Fold in the flour, walnuts and salt with a wooden spoon.
• For the goat cheese mixture: Blend together the goat cheese, sugar and egg in a large bowl using an electric beater on low speed. Pour the brownie mixture into the baking dish, and then evenly disperse spoonfuls of the cheese mixture over the batter. With a knife, score the surface into a pattern. Bake until a test toothpick comes out clean, 40 minutes. Cool the brownies on a rack, and then cut into bars and refrigerate.

THE BEST CHOCOLATE BROWNIES FROM SCRATCH

Steps:

• Pre-heat oven to 350°. Grease 9X13 pan.
• Beat eggs and maple syrup together. Add in oil and vanilla.
• Sift together Hard White Wheat flour, cocoa and salt then slowly add to egg mixture and stir well, or beat in mixer on medium speed for approximately 1.5 minutes, (you will know when well blended).
• Stir in cooked lentils, chocolate chips, and marshmallows and continue stirring/mixing until well blended. Immediately transfer to baking dish.
• Bake at 350° for 35 minutes. Let cool before serving.
• In a chilled bowl whip heavy whipping cream. Add a dollop to each serving. Or if you prefer, ice cream is also a great way to top off our delicious lentil brownies.

CHOCOLATE CHIP CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
• In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
• Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
• Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.