Crackle Blender Brownies

• Gillian Edlund
• March 1, 2024

• Misc

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Photo by Karen Skarsgard

Prep.	24 hours
Cook	34 minutes
Ready In	24 hours and 34 minutes
Yield	Unknown

Ingredients

• 1/3 cup heaping cooked red lentils
• 1/2 cup cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup arrowroot powder
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup brown rice syrup
• 1/2 cup canned coconut cream
• 2 tbsp coconut butter
• 2 tsp vanilla extract
• 1/4-1/3 cup chocolate chips

Directions

• Refrigerated canned coconut cream overnight to allow for the cream to come to the top. The water or milk will not be used.

• Preheat oven to 425 °F.

• Prepare a 8” square pan with parchment paper.

• Add all ingredients except chocolate chips into a blender and puree slowly to start and then more quickly until smooth.

• Add half the chocolate chips in the pan, add the batter, then add the rest of the chocolate chips and sprinkle with sea salt.

• Bake for 12 minutes.

• Reduce heat to 350 °F and bake for 22 minutes more.

• Remove from oven and allow to cool.

Notes

• Equipment required: pot, bowl, blender, 8” square pan

• Coconut sugar can be substituted with cane sugar

• Arrowroot powder can be substituted with tapioca starch/flour

• Brown rice syrup can be substituted with corn syrup

• Canned coconut cream must not be light

• Coconut butter can be substituted with tahini or a thick dense nut butter

• Optional add coarse sea salt for topping

• For ease of removing from pan allow the parchment paper to come up above the sides to use as handles