These lentil brownies are fudgy and delicious. Lentils add a subtle hint of earthy flavor to these chocolate brownies, but you really wouldn’t guess they’re in there! These are a must-try if you’re looking for nutrient-dense dessert recipes, like this black bean fudge, which is another yummy option.
Ingredients and Substitutions
Lentils are packed with protein, fiber, iron, folate, and magnesium. I prefer to use canned lentils in these brownies, but you can use cooked dried lentils if you prefer. Just be sure to cook the lentils until they’re soft in that case. I used brown lentils this time, but any other type works too.
Cocoa powder and dark chocolate give these brownies their irresistible chocolaty flavor. You can either use chopped dark chocolate or chocolate chips if you prefer to skip the step of chopping the chocolate.
I like to use whole wheat flour when making these brownies. I haven’t tried substituting other types of flour, but if anyone tries any flour substitutes, let us know how it turned out in the comments.
Almond butter acts as a binder in these brownies and adds richness. You can substitute any other type of nut butter or seed butter you prefer.
How to Make Lentil Brownies
Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll rinse and drain the lentils, then add them to a blender. Add the cold water, vanilla extract, maple syrup, and cocoa powder to the blender, then blend until smooth.
Transfer that mixture to a mixing bowl, add the almond butter, then mix well.
Add the whole wheat flour, then mix until incorporated. Next you’ll add the chopped dark chocolate (or chocolate chips), then mix until incorporated.
Transfer the brownie batter to an 8-inch square baking dish lined with parchment paper, then spread in an even layer.
Bake for 25 minutes, then let the brownies cool off for at least 20 minutes before serving.
Lentil Brownies Recipe
Equipment
- 8-inch baking dish
- Parchment paper
Ingredients
- 1 1/2 cups canned lentils (or substitute dried lentils cooked until soft)
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1/3 cup cocoa powder
- 1/2 cup creamy almond butter
- 3/4 cup whole wheat flour
- 1/2 cup chopped dark chocolate (or substitute chocolate chips)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Rinse and drain 1 1/2 cups canned lentils, then add them to a blender.
- Add 2 tablespoons cold water, 1 teaspoon vanilla extract, 1/2 cup maple syrup, and 1/3 cup cocoa powder to the blender, then blend until smooth.
- Transfer that mixture to a mixing bowl.
- Add 1/2 cup creamy almond butter, then mix well.
- Add 3/4 cup whole wheat flour, then mix until incorporated.
- Add 1/2 cup chopped dark chocolate, then mix until incorporated.
- Transfer the brownie batter to an 8-inch square baking dish lined with parchment paper, then spread in an even layer.
- Bake for 25 minutes, then let the brownies cool off for at least 20 minutes before serving.
Notes
- Store in an airtight container in the fridge for up to five days, or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
