Veganizing this recipe?

[ofearthandstars]

I'm intrigued by this lentil brownie recipe but am trying to think about the best way to veganize it.

Chocolate Lentil Brownies

Ingredients:

½ cup butter
½ cup lentil puree
¾ cup cocoa
2 cups sugar
¾ tsp salt
3 eggs
1 tsp vanilla
1 cup flour
1 cup chocolate chips
1 cup walnuts (optional)

Preparation:

Melt butter; mix in lentil puree, cocoa, sugar, and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips (and walnuts).

Bake in a greased 9x13 inch pan at 350 F (175 C) for 22 minutes or until a toothpick inserted in the centre comes out clean.

*Lentil puree: place cooked or rinsed and drained canned lentils into a food processor. Or every 1 cup lentils, add ¼ cup water. Blend to make a smooth puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.


My biggest concern is how to best replace the three eggs. Usually I can get away with replacing one egg or two with these substitutes, but when I try to replace more than that things can get...crumbly. Any thoughts?

Comments

[killing_rose]

Hm. I haven't done lentil brownies; I've done black bean brownies. The ones I prefer do have eggs, as I am both generally exhausted and need more protein in my life. This recipe, or similar, (google search string "black bean vegan brownies") http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/ uses flax eggs.

I have to admit, I wouldn't want to try the recipe you've linked--too many ingredients for me to be real thrilled with trying to cook 'em.

[ofearthandstars]

Thanks, I've used flax eggs in the past, but sometimes things still get a little crumbly when I try to replace 3 or more.

Most of the ingredients aren't very exciting, I'll admit (and two cups of sugar is too much for me), but I was looking for a place to start. I recently makde a Great Northern bean apple cake and I'd like to explore using the lentil puree in baked goods.