Junior chef
Utensils
Apron
baking paper
Bowl
Cake tin
Oven mitts
Pan
Paring knife
Rubber spatula
Sieve
Tablespoon
Teaspoon
Timer
Whisk
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of the baking tin with baking paper, grease the sides with butter.
Lentils
Cook the lentils (uncovered) in water for approx. 7 mins. until just soft. Pour the lentils into a sieve, rinse in cold water, drain well.Squeeze the lentils well with a tablespoon.
Chocolate
Finely chop the chocolate, cut the butter into pieces, place in a thin-sided bowl along with the chocolate. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth.
Brownie mixture
Place the sugar, eggs and salt in a bowl, mix well with a rubber spatula. Add the chocolate, mix.
Roughly chop the nuts. Mix the cocoa powder and baking powder into the egg mixture along with the nuts and lentils. Transfer the brownie mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the brownie to cool in the tin.
To serve
Remove the brownie from the tin, sprinkle with the icing sugar. Cut the brownie into squares, serve on a platter.
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