Description
These Lentil Brownies are a unique, vegan-friendly treat made with red lentils, vegan chocolate chips, and nut butter. Moist and fudgy with a rich chocolate flavor, they offer a nutritious twist on classic brownies, perfect for those seeking a plant-based dessert with added protein and fiber.
Ingredients
Main Ingredients
- 1/2 cup red lentils
- 3 tbsp oil
- 3 tbsp maple syrup
- 1/2 cup vegan semi sweet chocolate chips (or a mix of semi sweet and dark)
- 4 tbsp sugar (add 1 tbsp more for sweeter brownies)
- 1/3 cup nut butter (heaping, preferably cashew butter; use sunflower seed butter for nut-free)
- 1.5 tsp vanilla extract
- 1/4 cup flour of choice (all-purpose, oat, or gluten-free blend; add 1 tbsp starch if using gluten-free flour alone)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp cocoa powder
- 1/4 cup vegan chocolate chips for topping and mixing in
Instructions
- Prepare Pan and Oven: Line an 8×8 inch brownie pan with parchment paper or use a 9×5 inch loaf pan. Preheat the oven to 350°F (180°C).
- Cook Lentils: Rinse red lentils thoroughly and drain. Place them in a saucepan with 1.5 cups of water. Cook partially covered over medium heat for 12 to 13 minutes until lentils are tender, stirring once. Let cool slightly, then drain any excess water. Transfer cooked lentils to a food processor or blender. (Alternatively, cook lentils in an Instant Pot for 2 minutes on pressure followed by a 5-minute quick release; drain well.)
- Melt Chocolate Mixture: In a skillet over medium heat, warm the maple syrup and oil. When hot, add chocolate chips and sugar, stirring until chocolate melts and mixture is smooth. Remove from heat and continue stirring.
- Combine Ingredients: Add the melted chocolate mixture along with the cooked lentils, nut butter, vanilla extract, flour, salt, baking powder, and cocoa powder to the food processor. Blend until you achieve a smooth, thick batter. For a more chocolatey depth, add 1 tablespoon Dutch-processed cocoa powder if desired.
- Assemble and Bake: Pour the batter into the prepared pan. Sprinkle 2 tablespoons of vegan chocolate chips on top and into the batter, mixing slightly for even distribution. Add extra chocolate chips on top for garnish. Bake for 32 to 35 minutes; bake longer for more set and crispier edges. Test doneness with a toothpick in the center—it should come out mostly clean but could have a few moist crumbs.
- Cool and Serve: Let brownies cool in the pan for 15 minutes before slicing. Store refrigerated for up to 4 days or freeze for later. Brownie texture improves after refrigeration.
Notes
- Use sunflower seed butter to make the recipe nut-free.
- For gluten-free brownies, use a gluten-free flour blend and add a tablespoon of starch if using single gluten-free flours.
- Adding an extra tablespoon of sugar will make the brownies sweeter.
- Mini chocolate chips work best for topping to create an even chocolate layer.
- Brownies firm up and develop better texture after refrigeration.
- Check brownies early near the end of baking to avoid overbaking and ensure moistness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
