Lentil Brownies Recipe

Lentil brownies cut in squares on a white plate.

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This lentil brownies recipe is easy to make and delicious. Lentils add a subtle earthy flavor to these fudgy chocolate brownies, but you'd never guess they're in there!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 204.4kcal

Author: Jennifer Bell

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