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Fudge Brownies (Lentil and Cocoa) – Gluten-Free

The first time I made these, Al wasn’t too sure if he liked them or if they were just “okay.”  The second time I made them, he asked me to make some more!  The pureed lentils add a better flavor to the fudgy chocolate.

Gluten-Free Fudge Brownies - Cocoa and Lentils

Gluten-Free Fudge Brownies – Cocoa and Lentils

For the lentils, I cooked some without any seasoning like the following recipe.  After I removed the amount needed for this recipe, I saved the rest in small portions for soup or…possibly more brownies!

LENTILS

Rinse lentils to remove dirt and dust. Presoaking is not required.

Cover lentils with water, bring to a boil, let simmer until tender, approximately 20-30 minutes. Add hot water as needed to keep lentils covered.

Puree a portion at a time in food processor or blender until smooth.

GLUTEN-FREE FUDGE BROWNIES (LENTIL AND COCOA)

Ingredients:

1/2 cup butter, or casein-free margarine

1 cup sugar

1 teaspoon vanilla

2 Large eggs

1/3 Cup Hershey’s® Cocoa

1/2 cup Lentils, Cooked, pureed

1/2 cup pecans, broken

Directions:

Puree the cooked lentils in food processor or blender.

Soften the butter ONLY enough to cream it (room temperature) — not too much.  (This provides structure for creaming for a better brownie texture.)

Cream butter, sugar and vanilla with whisk or mixer; beat in eggs, then pureed lentils.  Blend in cocoa and nuts.

Bake in greased 8x8x2″ pan in a slow oven (325 degrees) for 35 to 40 minutes.  Cool thoroughly.  Cut in 12 squares.  These are very soft until completely cooled.

Makes 12.

Just a note on this basic question — are lentils gluten-free?  Yes, lentils are gluten-free.  Check the label, though, to be sure they weren’t processed on the same equipment that also processed wheat.  Most manufacturers will state that below the ingredients list if there is a chance of cross-contamination.

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