Instructions

• Preheat the oven to 350°F (175°C). Spray a 9x9-inch baking pan with non-stick cooking spray.
• In a medium bowl, whisk together the dry ingredients: 1 cup white whole wheat flour, 3/4 cup unsweetened cocoa powder, 2 cups sugar, and 1 tsp salt. Set aside.
• In a large bowl, combine the wet ingredients: 1/4 cup butter (melted and cooled), 1/3 cup plain Greek yogurt, 1/2 cup split red lentil puree, 3 large eggs, and 1 tsp vanilla. Whisk until smooth and uniform.
• Pour the dry ingredients into the wet ingredients and stir gently with a spatula or spoon until just combined. Do not overmix.
• Fold in 1 cup chocolate chips and, if using, the optional 1 cup chopped nuts until distributed evenly.
• Pour the batter into the prepared 9x9 pan and spread it into an even layer.
• Bake for 30–35 minutes, until the center is set and a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
• Remove the pan from the oven and let the brownies cool in the pan for at least 15 minutes. Cut into squares and serve warm or at room temperature (serve a la mode if desired).