Brownies with a secret ingredient.... Lentils add a healthy dose of protein and keep the brownies moist and chewy.
1 stick (114g) Butter
1 cup (194g) Chocolate Chips
3/4 cup CCM Brown Pardina Lentils (cooked)
2 (100g) eggs
3/4 cup (150g) sugar
1 tsp vanilla
1/3 cup (39g) CCM Club Wheat Pastry Flour
1/4 cup (25g) dark cocoa powder
1/2 tsp salt
1 Tbs (6g) CCM Flax Seed- ground
Melt butter in a pot with 1/3 (65g) of the chocolate chips stirring constantly to keep from burning. Set aside to cool.
Put cooked lentils on a towel and blot dry. Place in food processor with eggs, sugar, vanilla and the cooled butter/chocolate mixture. Blend until smooth.
Pour mixture back into same pot (not on heat) add flour, cocoa powder, flax, and salt. Stir until just combined. Fold in remaining chocolate chips.
Scoop by the tablespoonful into greased mini muffin pan and bake at 350° 18 minutes- edges will pull away from the sides slightly. Let cool and remove from pan.
(batter can also be baked in greased 8X8 pan and cut into squares)