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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, 1. 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 like beans. 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! Super Fudgy, Super Delicious!
These are not the usual brownie texture when they are just baked, 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.
There brownies are higher in protein with the lentils and nut butter, are gooey and chocolatey and perfect for the chocolate craving! Lets get to these.
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- Bleuberry Brownies!
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You can use cooked chickpeas in these brownies. Just bake them until set at the edges. If you make these brownies, do let me know how they turned out! 7+ gm of Protein per serve!
Cook the lentils.
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4.90 from 48 votes
Lentil Brownies
Fudgy Lentil Brownies. High Protein Brownies that dont taste beany! Just process and bake. Use chickpeas for variation. Vegan Gluten-free Recipe. Can be Nut-free
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: Gluten-free, Vegan
Servings: 8
Calories: 308kcal
Author: Vegan Richa
Ingredients
- ½ cup (90 g) red lentils
- 3 tbsp oil
- 3 tbsp maple syrup
- ½ cup (90 g) vegan semi sweet chocolate chips ( or a mix of semi sweet and dark)
- 4 tbsp sugar (1 tbsp more for sweeter)
- ⅓ cup (83.33 g) nut butter (heaping cup) (I like cashew butter), Use sunflower seed butter for Nutfree
- 1.5 tsp vanilla extract
- ¼ cup (31.25 g) flour of choice All purpose, oat or glutenfree blend for gluten-free (add a tbsp starch if using gf flour and not a blend)
- ½ tsp (0.5 tsp) salt
- ½ tsp (0.5 tsp) baking powder
- ¼ cup (4 tbsp) vegan chocolate chips to top and mix in.
Instructions
Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . 9 by 5 loaf also works
Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook partially covered over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked (total time including coming to a boil). Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any). Add to a food processor or blender. (For instant pot, pressure cook for 2 minutes then quick release after 5 minutes, drain well and use)
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 1 tbsp Dutch processed Cocoa powder for chocolatey brownies (highly recommended as chocolate chips vary in flavor). ***
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 32to 35minutes. 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.
Video
Notes
** I use sweetened nut butter in the recipe. Depending on the nut butter and chocolate used, you might need to add more sweetener(sugar). Taste the batter, and add in more and process, then pour into brownie pan.
You can also use 1 cup of cooked chickpeas instead of lentils , add 1 flax egg when using chickpeas
Add spices such as cinnamon if you like , or fold in chopped walnuts in the batter for variation.
*** You want to process or blend while the melted chocolate is still warm so that the batter is flowy and easy to pour out into the pan. Blending with a blender is also easier when ingredients are warm.
Nutrition is 1 of 8 serves (2 pieces)
Nutrition
Nutrition Facts
Lentil Brownies
Amount Per Serving
Calories 308Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Sodium 147mg6%
Potassium 233mg7%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 20g22%
Protein 7g14%
Vitamin C 0.5mg1%
Calcium 95mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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- Thecha Dal – Red Lentil Dal with Blistered Chilies and Garlic(soy-free, gluten-free)
- Jamaican Curry Rice (gluten-free, nut-free, one pot)
- Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Pamela
Wonderful fudgy treat! Hits all the chocolate cravings, and no hint of beans. Another winner 🙂Reply
Vegan Richa Support
Yay! Glad you enjoyed.
Reply
Carlotta
Hello,This is yummy! I made it with rice flour and starch for a gluten free version, ommitted the sugar and added peanuts on top (I also used peanut butter in the batter). I like very much the idea of baking with pulses. 🙂 Thanks for helping me exploring this!
Reply
Vegan Richa Support
yay! 🙂 thank you, glad you enjoy!
Reply
Amber
Well, it is bonkers how well this turned out considering all of my alterations. Epic.
Flour: I used garbanzo bean flour + 1 Tbl corn starch
Sugar: I used 4 Tbl coconut sugar + 4 Tbl monk fruit + 1 dropper liquid stevia
Nutbutter: I used peanut butter, natural, not sweetened but salted and cut down on salt a bit.
I didn’t have parchment paper so I did cupcake cups, made 12 at 25 mins. Kind of a pain to pour the batter into the cups, I’d like to pour it into dish next time. SERIOUSLY SO GOOD.Reply
Vegan Richa Support
🙂 bonkers sounds good! so glad you enjoyed
Reply
Stephanie
Could I use green lentils for this recipe?
Reply
Vegan Richa Support
yes but it may add a few minutes to the cook time so be mindful.
Reply
Lizzie
Hello all. The cocoa powder is in the directions and the video but not on the ingredients list. Here is the amount from the directions “Add 1 tbsp Dutch processed Cocoa powder for chocolatey brownies”Reply
Vegan Richa Support
Thank you, Lizzie! We’ll add it to the ingredients as well. Appreciate you!
Reply
Daniela
Hi. I love this recipe, I have already made a couple of times when graving for a chocolate dessert.Even so, this last time I forgot to put the cocoa powder and I really missed it. Maybe it may help other as well if you could add this to the ingredients list?! I always check the ingredient’s list when recipe says “put the rest of the ingredients”, but never read that carefully the instructions after (my bad, I know).
Reply
Richa
Sure!
Reply
Lizzie
The cocoa powder is in the directions and the video but not on the ingredients list. Here is the amount from the directions “Add 1 tbsp Dutch processed Cocoa powder for chocolatey brownies”
Reply
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