Makes 1-9x9” square pan or 12 muffin-sized brownies`
½ cup red split lentils (for more of a cakey less fudgy brownie, replace with quinoa)
1 cup water
¼ cup coconut oil or butter, melted
⅓ cup coconut sugar
½ cup cocoa powder
3 tbsp ground flax
½ cup plain Greek yogurt
1 tbsp pure vanilla extract
¼ cup Aquafaba aka liquid from drained canned chickpeas (or 2 whole large eggs)
⅓ cup dark chocolate chips
In a small pot, combine lentils and water. Bring to a boil and then reduce the heat to medium-low. Continue simmering for 15-20 minutes or until soften and all the water has been absorbed.
Preheat oven to 375F and line a square pan with parchment paper. In a blender, combine the oil, sugar, cocoa powder, flax, yogurt, vanilla, aquafaba/eggs and blend on high until smooth. Add in the cooked lentils and puree until smooth, about 20 seconds. Pulse in the chocolate chips and then pour batter into prepared tray and bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Recipe can be doubled or tripled, and any leftovers can be stored in the freezer for up to 1 month.