Description
Lentil brownies that are rich, fudgy, and nutritious, perfect for guilt-free indulgence.
Ingredients
Scale
- 1/2 cup red lentils
- 3 tbsp oil (coconut or avocado)
- 3 tbsp maple syrup
- 1/2 cup vegan semi-sweet chocolate chips
- 4 tbsp sugar (adjustable)
- 1/3 cup cashew nut butter (or sunflower seed butter for nut-free)
- 1.5 tsp vanilla extract
- 1/4 cup flour of choice (all-purpose, oat, or gluten-free)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp cocoa powder
- 1/4 cup additional vegan chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line an 8×8 inch brownie pan with parchment paper.
- Cook the lentils: rinse 1/2 cup red lentils and cook in 1.5 cups water over medium heat for 12-13 minutes until tender. Drain any excess water and let cool.
- In a skillet, warm the maple syrup and oil until almost boiling. Remove from heat, add chocolate chips and sugar, stirring until melted.
- Blend the cooked lentils in a food processor, then add the melted mixture, nut butter, vanilla extract, flour, salt, baking powder, and cocoa powder. Process until smooth.
- Pour the batter into the prepared brownie pan, stir in 2 tbsp of additional chocolate chips, and sprinkle more on top.
- Bake for 32-35 minutes, then let cool in the pan for 15 minutes before slicing.
- Store extras in the fridge for up to 4 days or freeze for later.
Notes
For an extra chocolatey taste, consider adding a tablespoon of Dutch-processed cocoa powder. Additionally, a sprinkle of flaky sea salt can elevate the flavor before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: brownies, lentil brownies, vegan dessert, healthy treat, guilt-free indulgence
