Written by: Andrea Memon, RDN, CD, LD
Photo Credit: Andrea Memon
Who doesn't love brownies fresh out of the oven?! My family does! The picture above is when I made brownies right before Christmas, hence the candy canes! When baking, I love to look at recipes, see how I can boost the nutrient profile, and try it! When I tested this recipe, it was a success! My secret ingredient, lentils, adds protein, fiber, vitamins, and minerals to the brownies, which help to keep your blood sugar from spiking extremely high. High blood sugar is concerning even if you don't have diabetes. High blood sugar interferes with your ability to heal from cuts, increases your risk of infection, causes irreversible damage to your nerves, blood vessels, and organs, such as your eyes and kidneys, and increases your risk for stroke and increases risk for heart attack and stroke.
Lentils are highly nutritious and are very inexpensive food. Lentils are a rich source of B vitamins, magnesium, zinc, and potassium. If you don't have lentils, black beans are an option that would work similarly in this recipe. When I made this, my kids did not notice I added lentils and love the brownies! And, I promise, my kids are food detectives and notice every little change when it comes to what they eat.
Ingredients:
3 Eggs
3/4 Cup of Lentils
1 Stick of Butter (melted)
Method:
Heat your oven to 350 degrees for a metal pan or 325 degrees for a glass pan. Grease the bottom or line with parchment paper.
Open the can of lentils. Drain the water and rinse in a colander.
In your food processor, mix all of the ingredients until smooth.
Pour the mixture into the pan. Spread evenly.
Bake as directed based on the pan size listed on the back of the brownie box.
Add whatever topping you want! I have added whip cream, chocolate sauce, and candy cane pieces because it was almost Christmas and who doesn't love candy canes?!
Happy Baking!
xo Andrea