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Lentil Brownies Recipe

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4 from 1 review

These Lentil Brownies offer a deliciously fudgy and healthy twist on traditional brownies, utilizing soaked lentils for added protein and fiber. Sweetened with coconut sugar and enriched with almond butter and cocoa powder, these brownies are dairy-free, gluten-free, and perfect for a nutritious dessert or snack.

  • Total Time: 1 hour 8 minutes
  • Yield: 9 servings

Ingredients

Brownie Base

  • 1/2 cup dried lentils (any variety)
  • 2/3 cup almond butter
  • 2/3 cup unsweetened cocoa powder
  • 2/3 cup water or nondairy milk (e.g., coconut milk, soy milk, almond milk)
  • 3 tablespoons flaxseed meal
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla paste
  • 1/4 teaspoon salt

Topping

  • 1/4 cup dark chocolate chips (dairy-free and gluten-free as needed)

Instructions

  1. Soak Lentils: Place the lentils in a small mixing bowl and cover with boiling water by about 1 inch (2.5 cm). Let them soak for at least 30 minutes to soften. After soaking, rinse and drain the lentils, discarding the soaking water. For a longer soak, you may soak them overnight if preferred.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (180°C). Line an 8-inch (20 cm) baking pan with nonstick foil or parchment paper. Alternatively, if you’re comfortable using oil, you can spray the pan with cooking spray to prevent sticking.
  3. Blend Ingredients: Place the drained lentils into a blender—preferably a high-speed one, though a regular blender will work. Add the almond butter, cocoa powder, water or nondairy milk, coconut sugar, flaxseed meal, vanilla paste, and salt. Blend the mixture until it is very smooth, stopping occasionally to scrape down the sides to ensure even blending.
  4. Spread Batter in Pan: The batter will be quite thick. Evenly spread it into the prepared baking pan, smoothing the top surface. Then sprinkle the dark chocolate chips over the top for extra chocolate goodness.
  5. Bake: Bake the brownies in the preheated oven for 25 to 28 minutes. The top should look dry, and a toothpick inserted near the center should come out with only a few moist crumbs attached. Avoid overbaking to maintain a fudgy texture.
  6. Cool and Cut: Let the brownies cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the foil or parchment and cut into 9 equal squares. Serve and enjoy!

Notes

  • You can soak the lentils overnight instead of 30 minutes for convenience; just be sure to rinse and drain them before blending.
  • Almond butter can be substituted with other nut or seed butters, such as cashew or sunflower seed butter, to suit your preference or dietary needs.
  • Coconut sugar can be replaced with maple syrup or another natural sweetener if preferred.
  • Use dairy-free and gluten-free chocolate chips to keep the brownies allergen-friendly and suitable for vegan diets.
  • Do not overbake the brownies; they are best when fudgy and moist inside.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/lentil-brownies-recipe/