Ingredients:
½C butter
1C chocolate chips
3/4C Camas Country Brown Pardina Lentils (cooked)
2 large local eggs
¾ C sugar
1 tsp. vanilla
1/3 c. CCM Pastry Flour
¼ C cocoa
¼ tsp. salt,
1Tbs. ground Flax Meal
Melt butter in pan with 1/3 of the chocolate chips. Stir to keep from burning. Set aside.
Put lentils on towel to blot dry. Place in food processor. Add eggs sugar vanilla and cooled butter/chocolate mixture. Pulse until smooth.
Pour mixture back into pan (no heat). Add flour, cocoa and salt. Stir until just combined. Stir in remaining chocolate chips.
Pour batter into 8X8” oiled pan.
Bake for 25-30 minutes at 350 degrees.
When done, edges will pull away from the sides but the middle will still be moist.
Let cool completely before cutting.
