BLACK BEAN BROWNIES

LENTIL LOAF

No one will miss the meat with this hearty lentil loaf, which is based on an iconic recipe in the 1974 “Moosewood Cookbook” by Mollie Katzen. Be sure to use whole — not split — lentils in this recipe.

1 cup brown lentils

2 cups water

1 teaspoon apple cider vinegar

1 teaspoon dry mustard

1 onion, diced

8 ounces mushrooms, finely chopped

1/2 cup walnuts, finely chopped

2 carrots, peeled and grated

Coarse salt and freshly ground black pepper 3 cloves garlic, finely chopped

1 large egg

1/2 cup ketchup

1 tablespoon Worcestershire sauce

Heat the oven to 350 degrees. Spray a medium baking dish with nonstick cooking spray. Set aside.

Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is absorbed. Transfer to a medium-sized bowl, add vinegar and dry mustard. Using a potato masher, smash until the lentils are partially mashed.

Spray a skillet with nonstick cooking spray. Add onion, mushrooms, walnuts and carrots. Season with salt and pepper. Cook, stirring occasionally until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Taste and adjust for seasoning with salt and pepper.

Add vegetable mixture to lentil mixture; stir to combine. Add egg and stir until completely incorporated. Transfer to prepared baking dish and shape into an 8-by-4-inch loaf.

Combine the ketchup and Worcestershire sauce. Spoon it atop the loaf to coat. Transfer to the oven and bake until set, about 35 minutes. Remove to a rack to let cool slightly. Slice with a serrated knife to serve.

Serves 8.

Per serving: 180 calories (percentage of calories from fat, 28), 9 grams protein, 25 grams carbohydrates, 4 grams fiber, 6 grams total fat (1 gram saturated), 23 milligrams cholesterol, 187 milligrams sodium.

Pureed black beans effectively replace oil or melted butter in this brownie recipe, making the texture slightly more cakey and less dense and fudgy. However, there’s no lack of intense chocolate flavor!

Enjoy this rich treat with a glass of cold milk.

1 (15.5-ounce can) black

beans, rinsed and drained 2 large eggs, at room

temperature

1 cup light brown sugar, firmly

packed

1 teaspoon instant espresso

powder

1 teaspoon pure vanilla

extract

3/4 cup white wheat, wholewheat pastry, or allpurpose flour

1/2 cup cocoa powder 1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 1/4 cups dark chocolate chips

(70%), divided

Zest of 1 orange

Heat the oven to 325 degrees. Make a foil sling for an

8-inch square baking dish: Lay sheets of foil in the pan perpendicular to one another, with extra foil hanging over the edges. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with nonstick cooking spray.

Place the beans in the bowl of a food processor fitted with the blade attachment. Puree until smooth and creamy, about 3 minutes. Add eggs, brown sugar, instant espresso powder and vanilla. Puree until smooth, scraping the sides of the bowl as needed.

Add flour, cocoa powder, baking powder and salt. Pulse to incorporate slightly. Meanwhile, place 1 cup of the chocolate chips in a microwave-safe bowl. Heat until melted, about 30 seconds depending on the strength of your microwave. Add the melted chocolate and orange zest to the batter. Pulse to combine. Transfer to the prepared pan.

Bake the brownies until the top is just firm to the touch, about 35 minutes, rotating halfway through baking. Let cool in the pan on a wire rack until just warm to the touch. Using foil overhang, lift brownies from pan.

Heat the remaining 1/4 cup chocolate chips in the microwave. Drizzle over the brownies. Let cool completely on the wire rack.

Coat a serrated knife with nonstick cooking spray and cut into 16 squares. Store in an airtight container in the refrigerator for up to 3 days.

Makes 16 brownies.

Per brownie: 197 calories (percentage of calories from fat, 33), 4 grams protein, 30 grams carbohydrates, 4 grams fiber, 7 grams total fat (4 grams saturated), 22 milligrams cholesterol, 145 milligrams sodium.

Black Bean Brownies.

Lentil Loaf.