Lentil, Avocado & Peanut Butter Brownie

Servings: 12

Using puréed lentils in your favorite sweet dessert recipes is a great way to add protein and fiber, while reducing calories and the glycemic load. In baking recipes, swap out some of the butter or oil with puréed lentils. It adds moisture and richness, while cutting down on unhealthy fats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make decadent Lentil and Avocado Brownies.

Recipe by

Chef Rebecca Peizer Culinary Institute of America

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Ingredients

Directions

Nutrition

Ingredients

1 vanilla bean

1/2 cup (125 mL) brown sugar

4 cups (1 L) split red or whole green lentil puree

4 large eggs

1 ripe avocado

1 cup (250 mL) unsweetened cocoa powder

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) salt

1 cup (250 mL) semi-sweet chocolate chips

3/4 cup (175 mL) walnuts, chopped

3/4 cup (175 mL) peanut butter

as needed, powdered sugar

Directions

Preheat oven to 350°F (180°C).
Grease a 9- by 11-inch baking pan.
Split the vanilla bean and scrape the seeds with the tip of a knife.
Rub the beans into the sugar using your fingers until dispersed.
Place all ingredients besides the chocolate chips, walnuts, and the peanut butter into the food processor. Process until ingredients form a smooth batter.
Add in the chocolate chips and the walnuts and fold into batter.
Pour batter into greased pan.
Swirl in peanut butter.
Bake for 35 to 45 minutes until top of the brownies begin to crack. Cool.
Cut into 12 squares. Serve dusted with powdered sugar.

To make the lentil puree: Bring 1 1/2 cups (375 mL) lentils and 4 cups (1 L) water to a boil. Cover and simmer for 7 to 9 minutes for split red lentils, or 20 to 25 minutes for whole green lentils. Drain, reserving the liquid. Add ¼ cup (60 mL) of the lentil liquid back into the lentils. Purée in a blender or food processor until smooth.

Produced by The Culinary Institute of America as an industry service to Canadian Lentils.

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Chef Rebecca Peizer Culinary Institute of America

Lentil, Avocado & Peanut Butter Brownie

Servings: 12

Chef Rebecca Peizer Culinary Institute of America

Ingredients

Directions

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