- Yield : 9 brownies
- Cook Time : 15m
- Ready In : 10m
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- Nonstick cooking spray
- 1/2 cup dry light brown lentils
- 1 cup old-fashioned rolled oats
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup natural applesauce
- 1/3 cup honey
- 1/4 cup creamy almond butter
- 2 teaspoons vanilla extract
- 1 egg
- 1 1/4 cups semisweet chocolate chips
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.