The first time I made these, Al wasn’t 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.
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!
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.
Now you’re ready to make some brownies.
Fudge Brownies (Lentil and Cocoa) – Gluten-Free
- 1/2 cup Butter, or casein-free Margarine, softened to room temperature
- 1 cup Sugar
- 1 teaspoon Vanilla
- 2 Large Eggs
- 1/3 Cup Hershey’s® Cocoa
- 1/2 cup Lentils, Cooked, pureed
- 1/2 teaspoon Xanthan Gum, optional
- 1/2 cup Pecans, broken
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, optional xanthan gum and nuts.
Bake in greased 8x8x2″ pan in a slow oven (325 degrees) for 35 to 40 minutes. Cool thoroughly. Cut in 12 – 16 squares. These are very soft until completely cooled.
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.
This gluten-free recipe can also be dairy-free and soy-free.
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