Melt butter; mix in lentil purée, cocoa, sugar and salt. Add eggs, one at a time. Mix in vanilla, flour, and cranberries.
Bake in a greased 9 x 13 pan
at 350° F (175° C) for 22 minutes or until a toothpick inserted in the centre
comes out clean.
(instead of sugar replacement
you could use 1/3 of a cup of protein powder and add 3 tbsp of brown sugar to
I cooked mine until 2-3
minutes from done, so they were gooey and fudgy. I definitely recommend cream
or yoghurt to go with them as they’re very rich.
Preheat your oven to at 350° F (175° C).
Rinse and boil lentils for 15 minutes until tender, drain and puree using a hand blender.
Melt butter in a saucepan, mix in lentil puree, cocoa sugar and salt.
In a seperate bowl add in your flaxseed powder, water, vanilla and combine into a thick paste and add this to your butter saucepan.
Add your flour and optional ingredients (like dried fruit or chocolate) and blend in your flour using a flat spatula.
Transfer your brownie batter to a greased and lined 9 x 13 square pan and bake for 22 minutes or until a toothpick inserted into the middle comes out clean. (Underbake by 3 minutes if you'd like them gooey).
Optional additives 1/2 white chocolate chips 1/2 cup cranberries
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