From Joni Hilton, The National Lentil Festival in Pullman, Wash.
- 1 cup cooked lentil puree
- 2 cups flour
- 21/3 cups sugar, divided
- 3/4 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla, divided
- 1/2 cup caramel ice-cream topping
- 8 ounces cream cheese, softened
- 1 egg
- Sea salt for sprinkling
Preheat oven to 350 degrees. In a large bowl, stir flour, 2 cups of the sugar, cocoa, baking powder and salt. Beat in water, oil, lentil puree and half of the vanilla. Pour into a greased 9-by-13-inch baking dish.
In a small bowl, beat remaining sugar with caramel topping, cream cheese, egg and remaining teaspoon of vanilla. Swirl through brownie batter with a knife.
Bake 25-30 minutes, or until a knife tests clean when inserted into center. Sprinkle with sea salt. Allow to cool, then cut into squares and serve.
Per serving: 332 calories; 13 g fat (4 g saturated fat; 35 percent calories from fat); 48 g carbohydrates; 32 mg cholesterol; 274 mg sodium; 5 g protein; 2.5 g fiber.