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Lentil Brownies
4.9 from 153 votes

Lentil Brownies

Lentil Brownies use cooked red lentils blended with melted chocolate, oil, maple syrup, nut butter, and a mix of flour and cocoa powder for a fudgy, rich texture. Vegan chocolate chips inside and on top add bursts of chocolate. These brownies offer a dense, moist texture with a subtle nutty undertone and balanced sweetness, made without traditional eggs or dairy ingredients.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 308 kcal
Course: Dessert
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. 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
  2. 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)
  3. 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
  4. 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). ***
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 308

% 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.