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.
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
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.
- 1/2 cup (90 g) red lentils
- 3 tbsp (2 tbsp) oil
- 3 tbsp (3 tbsp) maple syrup
- 1/2 cup (90 g) vegan semi sweet chocolate chips ( or a mix of semi sweet and dark)
- 4 tbsp (3 tbsp) raw sugar (1 tbsp more for sweeter)
- 1/3 cup (83.33 g) nut butter (I like cashew butter), Use sunflower seed butter, use a bit more for crispier brownies.
- 1.5 tsp (1 tsp) vanilla extract
- 1/4 cup (31.25 g) flour of choice white, oat or glutenfree blend for gluten-free (add a tbsp starch if using gf flour and not a blend)
- 1/2 tsp (0.5 tsp) salt
- 1/2 tsp (0.5 tsp) baking powder
- 1/4 cup (4 tbsp) 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 . (9 by 5 loaf pan also works.)
- 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 (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) and add the lentils to a food processor. process until somewhat smooth. (Or use a cup of cooked chickpeas instead)
- 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 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.