These brownies are so good you won’t be able to tell they have a secret ingredient. Ask your friends and see if they can guess! Lentils are a great addition because they contain plant-based protein, fibre and minerals.
Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish with butter, or line with parchment paper. The parchment paper helps you to lift the brownies out once they are finished baking.
Puree lentils in a food processor or blender with oil, brown sugar, and egg until smooth. If you do not have a food processor or blender, you can mash with a fork to make the lentils as smooth as you can before adding the rest of the ingredients.
Empty into a mixing bowl and add salt, flour, and cocoa powder. Mix until just combined.
Save 2 tablespoons each of chocolate chips and walnuts for the top of brownies. Fold the rest of walnuts and chocolate chips into the batter.
Pour batter into prepared baking dish and sprinkle leftover chocolate and walnuts on top.
Bake for 18 to 22 minutes or until just baked through. They will firm up more while they cool.
Allow to cool completely before cutting into 16 brownies. Store at room temperature. These brownies also freeze well if you want to save some for later!
You can substitute half of the brown sugar for maple syrup!
If using canned lentils drain and rinse before using.
You can substitute the lentils for black beans