Step 1

Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . (9 by 5 loaf pan also works.)

Step 2

Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked (total time including coming to a boil). Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any) and add the lentils to a food processor. process until somewhat smooth. (Or use a cup of cooked chickpeas instead)

Step 3

Heat maple syrup and oil in a skillet over medium heat. When hot, add chocolate and sugar and mix. Take off heat. Continue to mix until chocolate is melted and well combined.

Step 4

Add the melted chocolate and the rest of the ingredients to the food processor and process until a smooth batter. Add 1 tbsp Cocoa powder for darker brownies (depends on the chocolate used). Add spices such as cinnamon, or fold in chopped walnuts for variation. **

Step 5

Pour into prepared brownie pan. Sprinkle 2 tbsp chocolate chips on top and mix them in. Sprinkle more to top. (I like to use mini chocolate chips to top). Bake for 34 to 36 minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.

Step 6

Cool for 15 minutes before slicing and serving. Refrigerate for upto 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.