Tuesday, January 27, 2015

Lentil Brownie Bark

Ever heard of Brownie Bark?
Well, in case you haven't, be prepared to enter a whole new way to enjoy chocolate brownie deliciousness. It's a brownie but it's SO much more. 
Oh, yeah, and did we mention that we healthified it by adding lentils?
'Cuz we totally healthified it by adding lentils. 
Alright....alright.... so there is still chocolate and sugar and toffee bits that are not so healthy BUT, you know what, sometimes you gotta take the good with the bad alsogoodbutinatotallydifferentway
Sue and I create this recipe to enter into the Canadian Lentil Recipe Revelations Challenge 2015 Desserts/Baked Goods category (Sponsored by Canadian Lentils).
Once you give this a try you will definitely see it is a winner! 
*wink wink*

Lentil Brownie Bark

Lentil Puree
1 can (540 ml) lentils
1/4 cup water

1 large egg
1 cup sugar
2 Tbsp baking cocoa
1/4 cup coconut oil
1/4 cup + 1 Tbsp lentil puree (see directions for further info)
1 tsp vanilla
1/2 tsp instant coffee granules
1/2 cup flour
pinch salt
1/2 tsp cornstarch
1 Tbsp instant skim milk powder

1/4 cup toffee bits 
1/4 cup mini chocolate chips
2 Tbsp finely shredded coconut

Preheat oven to 325. Line a 12 X 17 cookie sheet with parchment paper then lightly spray the parchment paper with cooking spray. Set aside. 
Prepare lentil puree - Rinse and drain the can of lentils.

In a blender or food processor, process lentils and water until you have a smooth paste, scraping down sides as needed. Scrape the lentil puree into an airtight container. Set aside.
(You will need 1/4 cup + 1 Tbsp for this recipe - save the rest for another use or to make another batch of brownie bark!) 
Prepare brownie - In a large mixing bowl, whisk together the egg and sugar until creamy. Vigorously whisk in baking cocoa, coconut oil, lentil puree, vanilla, and coffee granules.
In a separate bowl, whisk together flour, salt, cornstarch, and skim milk powder.
Stir the dry ingredients into the wet ingredients until just mixed. Do not over mix. 
Pour onto prepared cookie sheet and spread as thin as possible. Don't worry if you can't get it all the way to the edge, it will spread as it cooks.  (*Note it helps to dip a spatula or flat knife in a bit of water to prevent too much sticking*)

Sprinkle evenly with the toppings.

Bake in 325 oven for 20  minutes.
Remove from oven and score into pieces with a knife or pizza cutter.

Place back in oven and continue baking for another 5 or so minutes.
Remove from oven and let cool in pan. Once it is completely cool break into pieces along the scored lines.

Can I go on and on about how fantabulous this is with a glass of milk?
Because it is....

Oh... maybe you need a close up of the thin-ness to see how crispy yet oddly still a bit chewy it is.

Feel free to change up the toppings to your favorites - dried fruit, nuts, peanut butter chips, butterscotch chips, mini M&Ms,...... the list goes on and on....

Trying to sneak some healthiness into your family's treats? 
Lentils are packed with goodness and they will never know they are in there!
So easy-peasy and delicious.... you definitely have to give these a try.


  1. Looks delicious! Will have to try this!

  2. I just tried black bean brownies for the first time recently and now I have this to try too. Thanks for the creative recipe.

  3. How yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  4. This looks good and bad--I mean good in a different way :-) I like the idea of trying to make my desserts healthier, so thank you for sharing! I'm a new food blogger and found you on a link party. I've followed your social sites and hope we can connect on those. Can't wait to read more of your blog. Becky