Sheet Pan Lentil Brownie

Directions

1. Combine water and lentils in a pot and bring to a boil and cook for 5 minutes. Drain and rinse with cold water to prevent over cooking.
2. Preheat oven to 350°F (180°C).​ Line a full sheet tray with parchment paper or grease it well.
3. In a large saucepan over low heat, melt 3 cups (750 mL) butter with 2 cups (500 mL) of chocolate chips, stirring frequently to prevent burning. Once melted, set aside to cool slightly.​
4. Spread rinsed and drained lentils on a double layer of paper towels and gently blot to remove excess moisture. Transfer lentils to a food processor.​ Add eggs, sugar, vanilla, and butter chocolate mixture. Pulse until mixture is as smooth as possible.​
5. In a separate bowl, whisk together flour, cocoa powder, and salt.​
6. Pour chocolate mixture back into the saucepan, off of the heat. Add dry ingredients and stir until just combined. Fold in remaining chocolate chips.​
7. Pour the batter on to the prepared sheet tray, spreading it evenly.​
8. Bake for 25-30 minutes, or until the edges start to pull away from the sides, but the center remains slightly soft.​
9. Allow brownies to cool completely in the pan on a wire rack before cutting into squares.