Crackle Blender Brownies
- Gillian Edlund
| 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