Fudgy Lentil Brownies. High Protein Brownies that dont taste beany! Just process and bake. Vegan Gluten-free Recipe. Can be Nut-free
I love my Chickpea Peanut Butter Cookie Pie (you all do too, so many remakes!). Currently, I am on a break from chickpeas, 2. Chickpeas can tend to dry out. 3. I know black bean brownies are the rage, but the texture hasn’t worked for me.
Enter lentils. Red Lentils. The Quick cooking Lentils that dont have a skin, hence will not add the skin texture. Cook the lentils, melt some chocolate, Process together with a bit of nut butter and the rest of the ingredients to make a batter. Pour into a pan and bake!
These are not the usual brownie texture when they are just bakes, but settle into a more fudgy state after cooling, esp chilling. For the regular super gooey, super chocolatey, super brownie Brownies, See the version in my book! There is a gluten-free option too. Lets get to these.
More Fun Bakes from the blog
- No Bake Hazelnut Walnut Brownies. GF
- Vegan Pumpkin Brownies
- Brownie Cookie Dough bars. GF
- Gluten-free Brownies and Brownie Mix. GF
- Vegan Almond Butter Blondies with Chocolate Chips , GF
- Bleuberry Brownies!
- Coconut Flour Brownies GF
Cook the lentils.
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Fudgy Lentil Brownies. High Protein Brownies that dont taste beany! Vegan Gluten-free Recipe. Can be Nut-free
Course: Dessert Cuisine: Gluten-free, Vegan Servings: 8 Calories: 308 kcal Author: Vegan Richa
- 1/2 cup red lentils
- 3 tbsp oil
- 3 tbsp maple syrup
- 1/2 cup vegan semi sweet chocolate chips
- 4 tbsp sugar (1 tbsp more for sweeter)
- 1/3 cup nut butter (I like cashew butter), Use sunflower seed butter, use a bit more for crispier brownies
- 1.5 tsp vanilla extract
- 1/4 cup flour of choice white, oat or glutenfree blend for gluten-free
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 cup vegan chocolate chips to top and mix in.
Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc
- Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked. Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any) and add the lentils to a food processor. process until somewhat smooth.
- 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 to the food processor and process until a smooth batter. Add a tbsp cocoa powder for darker brownies( depends on the chocolate used). Add spices such as cinnamon, or fold in chopped walnuts for variation.
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 34 to 36 minutes. 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.
Nutrition is 1 of 8 serves (2 pieces)
Nutrition FactsLentil Brownies Amount Per Serving Calories 308 Total Fat 17g Saturated Fat 5g Sodium 147mg Potassium 233mg Total Carbohydrates 35g Dietary Fiber 6g Sugars 20g Protein 7g Vitamin C Calcium Iron * Percent Daily Values are based on a 2000 calorie diet.