This is a recipe which I have been lucky enough to eat (thanks Mum) although haven’t tried making yet myself. The brownies are deliciously soft and fluffy, so much so that I almost called this post “Squidgey little chocolate things” but that didn’t sound as nice.
• 425g plain white flour
• 250g demerara sugar
• 175g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• 125g red lentils
• 125g sunflower oil – refill in store
• 2 eggs
• 375g milk
• 2 tsp vanilla extract
First of all rinse the lentils and boil in plenty of water for 20 minutes.
Preheat the oven to 180 degrees.
Whisk together the lentils, oil, milk, vanilla extract and eggs until smooth then add the dry ingredients and mix until well combined. Line a muffin tray with reusable silicon cupcakes cases and divide the batter between the cases.
Bake for 25 minutes (the tops should be springy).
Remove from the oven and try your best to stop them all from being eaten before they cool enough to store.