Lentil Brownies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8
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Calories
308 kcal
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Course
Dessert
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Cuisine
Vegan, gluten-free
Lentil Brownies
Description
This recipe features red lentils cooked until soft and pureed with melted chocolate, oil, maple syrup, and nut butter to form a smooth brownie batter. Together with flour, cocoa powder, sugar, vanilla, salt, and baking powder, the ingredients create a fudgy and moist texture uncommon in standard brownies. Vegan chocolate chips mixed throughout and on top provide extra chocolate flavor and texture contrasts.
The baking process involves preheating the oven and baking the batter in a parchment-lined pan until set but still rich and soft inside. Lentils lend protein and fiber, while the sweeteners and chocolate maintain the dessert's sweetness. The recipe suggests optional adjustments like adding spices or nuts, and using chickpeas as a substitute for lentils with an added flax egg.
These brownies are suitable for those seeking plant-based, egg-free treats with a chocolate-forward profile and slightly chewy texture. The inclusion of nut butter and melted chocolate helps keep the batter moist and flavorful without traditional bindings.
Notes recommend using sweetened nut butter or adding more sugar if needed, blending while warm for smoother batter, and that the recipe yields about 8 servings.
Ingredients
- 1/2 cup red lentils
- 3 tbsp neutral cooking oil generic cooking oil
- 3 tbsp maple syrup
- 1/2 cup vegan semi sweet chocolate chips ( or a mix of semi sweet and dark)
- 4 tbsp sugar (1 tbsp more for sweeter)
- 1/3 cup nut butter I like cashew butter), Use sunflower seed butter for Nutfree, heaping cup
- 1.5 tsp vanilla extract
- 1/4 cup flour All purpose, oat or glutenfree blend for gluten-free (add a tbsp starch if using gf flour and not a blend, of choice
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tablespoon cocoa powder
- 1/4 cup vegan chocolate chips to top and mix in
Instructions
- Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . 9 by 5 loaf also works
- Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook partially covered over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked (total time including coming to a boil). Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any). Add to a food processor or blender. (For instant pot, pressure cook for 2 minutes then quick release after 5 minutes, drain well and use)
- Heat maple syrup and oil in a skillet over medium heat. When hot, add chocolate and sugar and mix. Take off heat. Continue to mix until chocolate is melted and well combined
- Add the melted chocolate and the rest of the ingredients(except 1/4 cup chocolate chips) to the food processor and process until a smooth batter. (Add 1 tbsp Dutch processed Cocoa powder for chocolatey brownies (highly recommended as chocolate chips vary in flavor). ***
- Pour into prepared brownie pan. Sprinkle 2 tbsp chocolate chips on top and mix them in. Sprinkle more to top. (I like to use mini chocolate chips to top). Bake for 32to 35minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.
- Cool for 15 minutes before slicing and serving. Refrigerate for upto 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.
Notes
- Sweetened nut butter is recommended; adjust sugar after tasting the batter to achieve desired sweetness.
- Blend the ingredients while the melted chocolate mixture is still warm for a smoother, more pourable batter.
- Cooked chickpeas can replace lentils if combined with a flax egg for binding.
- Adding cinnamon or chopped walnuts can vary the brownie flavor and texture.
- This recipe yields approximately eight servings, two pieces each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Sodium | 147mg | 6% |
| Potassium | 233mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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