Lentil fondant brownies. High protein brownies that don’t taste like beans! Just process and cook. Use chickpeas for variety. Gluten free vegan recipe. Maybe nut free


  • 1 / 2 cup ( 90 g ) Lentilles Rouges
  • 3 soup soup huile
  • 3 soup soup syrup d’érable
  • 1/2 cup ( 90 g ) semi-sugared vegetarian chocolate peppers (or a mixture of semi-sugared and black)
  • 4 spoon à soupe Zucker (1 spoonful of more soup for more sugar)
  • < span class = "wprm-recipe-ingredients-amount"> 1/3 cup ( 83.33 g ) beurre de noix (tasse pleine) (I like a nut butter), Use the nutfree corn butter powder for Nutfree
  • 1.5 TL Vanilla Extract
  • 1/4 cup ( 31.25 g ) farine au choix Tout use, sans avoine ni gluten mélanger pour gluten free (add a spoonful of soup soup if you use brown sugar gf and no mixture)
  • 1 / 2 càc ( 0.5 cc ) sel
  • 1 / 2 càc ( 0.5 cc ) leverure en poudre
  • 1 / 4 cup ( 4 soup spoon ) Vegan Chocolate Peppers for Garnish and Mix.
  • Preparation

  • Line a brownie pan with parchment paper (I use 8″ x 8″). Preheat oven to 350 degrees F/180ºC. 9-by-5 bread works too
  • Rinse coral lenses . Drain and put in a saucepan. Add 1.5 cups of water and cook, partially covered, over medium-high heat. Cook for 12 to 13 minutes or until lentils are tender (total time including cooking). Stir once in between. Allow to cool for a few minutes, then drain the excess water from the pan (there should be almost no water left). Place in a food processor or blender. (For Instant Pot, pressure cook for 2 minutes, then quickly release after 5 minutes, drain well and use)
  • In a skillet, heat the maple syrup and oil over medium-high heat. When hot, add the chocolate and sugar and mix. Remove from fire. Continue mixing until chocolate is melted and well blended
  • Add the melted chocolate and remaining ingredients to the food processor and blend until smooth. Add 1 tbsp cocoa powder hollandaise for chocolate brownies (highly recommended as chocolate chips vary in flavor). ***
  • Pour into prepared brownie pan. Scatter 2 tablespoons of chocolate chips on top and mix. Sprinkle more. (I like to use mini chocolate chips for garnish). Bake for 32 to 35 minutes. Bake them a little longer for firmer, crispier edges. Check if it is too soft/wet with a toothpick from the middle.
  • Let cool 15 minutes before slicing and serving. Store in the fridge for up to 4 days, freeze for later. The texture of the brownie improves after cooling a bit.
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