High Protein Brownies
Our lentils have packed so much decadence and luxury into our brownies from scratch that it is hard not to eat too many at once. Brown lentils paired with chocolate chips and cocoa powder transforms sweet treats into nutritious and chocolatey delights.
We used freshly milled flour from hard white wheat berries because we love adding the whole wheat nutrition to this recipe as well as the brown lentils. You could substitute our fresh flour for whole wheat flour, but the texture and flavor the fresh flour provides we feel can’t be matched. Plus who doesn’t love the extra fiber from the bran in freshly milled flour?
You don’t need to feel guilty about eating brownies anymore! We sincerely hope you love this lentil recipe as much as we do. We also love to top these brownies with homemade whipped cream. With a little homemade whipped cream, these chocolate brownies become the perfect Summer treat.
Chocolate Brownies with Lentils
4 large vegan eggs
1 ½ cups pure maple syrup
¾ cup + 1 tbsp. vegetable oil
2 tsp. vanilla
1 ½ cups hard white wheat flour or whole wheat flour
½ cup + 2 tbsp. cocoa
1 ¼ tsp salt
1 cup of chocolate chips
1/3 cup brown lentils, precooked
1 cup small vegan marshmallows
Pre-heat oven to 350°. Grease 9X13 pan.
Beat eggs and maple syrup together. Add in oil and vanilla.
Sift together 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.