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.
Lentil Brownies
Ingredients
- 1/2 cup (90 g) red lentils
- 3 tbsp oil
- 3 tbsp maple syrup
- 1/2 cup (90 g) vegan semi sweet chocolate chips ( or a mix of semi sweet and dark)
- 4 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 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.
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 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.
Notes
Nutrition
Adri Ustick says
April 28, 2018 at 7:03 pmWhy did you stop putting the “Jump to Recipe” button? Also, this is a very creative recipe, and I like it 🙂
Richa says
April 29, 2018 at 11:24 amThanks! these are super fudgy! The button doesnt work correctly on the main page, so i add it later to the posts. (which i obviously tend to forget :)). I should set up a monthly reminder to update the posts.
Adrienne says
April 29, 2018 at 10:38 amI put a tablespoon of ground flax to simulate a more eggy texture and add even more fiber. Came out very well. Baking time was less.
I am thinking about subbing some flour for cocoa powder. I would like them to be darker. Great recipe! Love the lentils.
Richa says
April 29, 2018 at 10:53 amAwesome! yes you an mix in 1 tbsp cocoa powder while processing. It doesnt add much dry to the recipe so the batter wont change much.
jamie says
April 29, 2018 at 1:01 pmloved this! I used garbanzos with a few lentils cooked in since that’s what I had already cooked and you were right, they worked just fine! I made them this morning and they’ll be a surprise dessert to celebrate with tonight. What a nice recipe!!! (PS, I made them in a parchment lined loaf pan as I only have a big rectangle pan and some rounds…they seemed to work really nicely in terms of batter amount).
Richa says
April 29, 2018 at 1:29 pmPerfect!!
Laurie says
April 30, 2018 at 4:12 amIf I wanted to omit oil, how would you adjust recipe?
Richa says
April 30, 2018 at 10:38 amChocolate chips have oil , so there is quite some oil in the recipe. You can omit the added oil and sub with 1 tbsp more nut butter
Laurie says
April 30, 2018 at 10:41 amPerfect. Great suggestion, thx!
Cassie Thuvan Tran says
April 30, 2018 at 10:05 pmLove that you used a bean that isn’t a garbanzo bean or black bean for a brownie! I love this idea. Red lentils are always amazing for anything that you’d need for a thick paste. Brownies are no exception! These look absolutely incredible and I bet they taste even better!
Nicole @ Vegan Nom Noms says
May 3, 2018 at 1:47 amRed lentils, that’s a new one to me! I really wanna give this a try, I just wish ovens were a thing in Thailand, haha. It’s on my list for my oven binge once I return to Europe!
Richa says
May 3, 2018 at 10:23 amYou can make the batter into fat pancakes i think. Add a bit more flour. Use a cookie cutter so that batter rises within in. and cook at low-medium heat.
Nicole @ Vegan Nom Noms says
May 3, 2018 at 9:28 pmThanks for the suggestion, that’s definitely worth a try for my next chocolate craving!
JOSIE says
May 5, 2018 at 9:22 pmYum. Really nice brownies. For me the cooking time could have been less though as mine weren’t as gooey as I’d have liked. Maybe it’s just my oven though.
Richa says
May 5, 2018 at 9:42 pmGreat! Yes adjust that based on the oven, pan etc.
Sanja says
May 8, 2018 at 5:56 amHi, do you think that I can use coconut flour? Or it is better to stick to oat flour? Thanks
Richa says
May 8, 2018 at 10:43 amYes you can use coconut flour. 3 tbsp should be enough. You might want to add a tbsp of starch for binding as coconut flour has no binding.
Paige says
May 9, 2018 at 9:07 amDo these have an alternative flavour? They look absolutely amazing and I’m desperate to try them! When the builders are out the house and I have an oven back (rather than cooking on the BBQ or with a microwave!) I’ll be making these.
I made black bean brownies once and they had such a strong bean flavour, I’m a little apprehensive :/
Richa says
May 11, 2018 at 12:02 amnot really. add a bit more vanilla and cocoa to mask it even more. black beans are much stronger flavor in general. red lentils are mild and with nut butter, they become very nut buttery
Eileen says
May 23, 2018 at 2:53 pmGreat brownies! I made them last night with peanut butter/whole wheat flour and added cocoa powder. I left out all of the white sugar that was called for and they tasted amazing (you can’t tell they use lentils at all), so you’re probably fine to ditch it if anybody else decides to make them. Thanks!
Richa says
May 23, 2018 at 3:11 pmawesome!
Delia Noto says
May 25, 2018 at 11:22 amThese look amazing! I’ve never thought of using lentils in brownies before – but I like the idea that they’re more mild in flavor than black bean brownies. 🙂
Amy says
May 28, 2018 at 2:07 pmThanks so much! I love these. I cooked the lentils in the Instant Pot (for 2 minutes with 1.2 cups of water) and they softened enough that they were easy to mash. No draining or food-processing necessary. Delicious.
Richa says
May 28, 2018 at 2:16 pmawesome!
Divya says
May 30, 2018 at 10:35 pmHi, planning to make this for my baby.. so can I switch the white sugar with coconut sugar to make it a tad bit healthier? Also, is there any other substitute for maple syrup since I have none on hand. Is honey a substitute? I know it’s not vegan..
Richa says
May 30, 2018 at 10:41 pmYes coconut sugar will work fine. I use raw unrefined sugar in my recipes when it says sugar. For the maple syrup you can use jaggery syrup or coconut sugar syrup. I havent used honey in a while so I am not sure of the behavior in baked goods in good enough amounts
Divya says
May 30, 2018 at 10:53 pmHey! Thanks for the suggestion! These are great alternatives. I can’t wait to try out the recipe now. Great recipes by the way, all of them!
Maria Caruso says
October 19, 2018 at 8:33 pmHoney is not ok for babies. They don’t have the digestion for it and it can cause a serious reaction. Please don’t give your baby honey!
Erin says
June 15, 2018 at 8:45 amThese sound great! What do you mean by starch?
Richa says
June 15, 2018 at 10:32 amany starch will do like cornstarch, arrowroot starch, tapioca starch
Makayla says
August 18, 2018 at 7:49 pmCould you use brown lentils for this? We get lots of them on WIC and I can’t get my kids to eat them.
Richa says
August 20, 2018 at 10:37 amthey can be a bit too earthy. Try them with extra vanilla and chocolate chips (brown lentils take longer to cook, use cooked lentils).
Julie says
October 7, 2018 at 7:04 pmHoly moly, these are incredible! So fudgy and dense. I made them as directed, but didn’t have baking power. I subbed it for 1/8 tsp baking soda and 1/4 tsp white vinegar. Thanks for the great recipe! 😋
Richa says
October 7, 2018 at 8:49 pmyay!
Julie says
October 24, 2018 at 6:21 pmCan almond butter be used instead?
TIA! 🙂
Richa says
October 24, 2018 at 7:30 pmyes
Iris says
December 12, 2018 at 3:54 amI just made these with a few alterations: using lindt chocolate 70 , almondpaste and almondflour, no sugar just 3 tblsp maple syrup. I wanted to add flaxseed but forgot.
thank you for sharing, great recipes!
Ania says
February 13, 2019 at 12:00 pmCan I store it in the fridge? How much time can I store it?
Richa says
February 13, 2019 at 3:31 pmupto 5 days in the fridge
Sarah says
March 29, 2019 at 2:29 pmDid you use sweetened nut butter or unsweetened? I used unsweetened almond butter. Mine were not sweet at all though I used all of the sweeteners in the recipe. The red lentil base is perfect! I couldn’t taste it at all! The other thing is that mine were not fydgy as promised. I used Bobs Red Mill gluten free flour mix for the flour. Any suggestions?
Richa says
March 29, 2019 at 8:48 pmi think its the flour. rice flour (which is a big portion of the bobs mix), tends to absorb a lot more moisture and also dried out incredibly on baking. so that explains the non fudgyness. Rice flour also often needs more flavor and sweetness compared to regular flour. Use half almond flour and half bobs mix. Also add more sweet. Taste the batter before baking. i use sweetened nutbutter, although the sweetened nut butters are very mildly sweetened, so you would still need the added sweet with the rice flour.
Sarah says
April 21, 2019 at 4:31 amI made these again and used pure almond flour, added more sweet to compensate for my unsweetened almond butter and inadvertently skipped the oil. They came out great! I will try again with coconut oil because I do like a little extra fat. I suggest editing the recipe to indicate what kind of nut butter you are using ( I.e. Raw, roasted, unsweetened, sweetened, …..etc.) because there are so many variations available.
The fudginess was exactly what I was looking for!!!—especially after refrigerating!
Richa says
April 21, 2019 at 9:57 amawesome! ill add that. and also a note to taste the batter befpre baking to adjust sweetness. Its mostly cooked ingredients, so you can as well eat some batter 🙂
Julie says
April 11, 2019 at 9:13 amHi!
Can I use green lentils instead?
Richa says
April 11, 2019 at 11:24 amgreen lentils will taste more earthy and add the skin which might make them slightly gritty like black bean brownies. You probably will need to add more vanilla and sugar and blend longer to reduce chances of the texture and flavor not turning out.
Jacky says
April 12, 2019 at 7:36 pmThis recipe is incredible! Finally I am feeling more confident with vegan baking 🙂
I already had all the ingredients at hand so this recipe is excellent for spontaneous baking. I can’t wait to mix around with different flavors and combinations. Thank you so much, Richa! <3
Richa says
April 12, 2019 at 8:45 pmawesome!!
Liana says
April 13, 2019 at 12:09 pmSo yammy thank you for this delicious recipe
Richa says
April 13, 2019 at 12:46 pmyay!
eb says
April 27, 2019 at 6:21 amHello! Can I use lentil flour instead? thank you!
Richa says
April 27, 2019 at 11:49 amflour works very differently compared to cooked lentils. You can use lentil flour in my regular flour based brownies
Sara Santana says
June 20, 2019 at 9:55 amHi! Just made my first batch of these and came out awesome with few changes: didn’t have any nut butter so substituted the total oil in the recipe for 1/4 cup sunflower oil + 1/4 cup applesauce, and added only 3 tbsp of agave as sweetener. Used semi whole wheat flour and 1 tbsp cocoa powder. They came out great! 😋
Roxana says
June 28, 2019 at 1:13 pmMade these last night exactly per recipe & did add the 1tbsp of cocoa powder suggested option. LOVED them, huge hit with husband & I. Had some w/ coffee on the way to work too. Very fudgy & satisfying! Yum!
Richa says
June 28, 2019 at 1:33 pmawesome!
Marija says
August 12, 2019 at 6:42 amReally good! Thanks! Might be one if ny favourite brownies recipe from now on 🙂
P.s. Made it with peanut butter and oats flower
Richa says
August 12, 2019 at 3:29 pmyay!
Danielle says
December 14, 2019 at 10:45 amIf I use homemade gf oat flour do I need to add the starch?? I have made these with AP flour and they were amazing but making for someone who is gf!
THANKS
Richa says
December 14, 2019 at 12:16 pmyes youneed the starch for binding as oat flour is gluten-free
Danielle says
December 14, 2019 at 6:49 pmThank you ❤️
Jocelyne says
February 11, 2020 at 10:51 pmHello,
I was wondering if canned black beans could work in place of the lentils?
Thanks!
Richa says
February 12, 2020 at 12:04 pmit wont work as a direct sub as black beans are much dryer
tanusha ajitsaria says
February 13, 2020 at 4:55 pmcan we use any thing else instead of maple syrup ?
Richa says
February 14, 2020 at 9:11 pmsugar
tanusha ajitsaria says
February 13, 2020 at 4:58 pmcan we cook the lentil in pressure cooker ? if yes then how much water and how many whistles (i use the Indian style pressure cooker)
Richa says
February 15, 2020 at 3:41 pm1 whistle. Masoor dal cooks quickly
Katie says
April 30, 2020 at 6:38 amCan you make this ahead of time and keep the batter in the fridge in a bowl or even on the lined parchment paper and just pop it in the oven after dinner finishes for more fresh but make ahead brownies?
Vegan Richa Support says
April 30, 2020 at 5:11 pmAbsolutely you could make ahead up to one day in mixing bowl or poured out into prepared pan and just increase the bake time by a few minutes. The end result will be brownies with extra-crisp edges and a moist, fudge-y center!! Let me know how they turn out 🙂
Dana says
May 13, 2020 at 12:03 amGreat base recipe! I added a tad more chocolate and sugar and also added kakao powder, and based on my “brownie expertise” (LOL) I took them out of the oven after 20-25 minutes already and they were perfect! At least for me, 35mins would have been wayyy too much. Anyway, lentils in brownies was new to me and it works really well!
Lubna says
June 15, 2020 at 11:55 amI tried it , its so tasty .thank you very much
Make more please
Vegan Richa Support says
June 15, 2020 at 12:52 pmyay! will do. Thanks Lubna
Jenna says
July 9, 2020 at 1:23 pmSo good! I had extra lentils on hand and gave this recipe a chance . My kids and husband devoured these. Thanks for the recipe
Vegan Richa Support says
July 10, 2020 at 8:27 pmPerfect use for them. thank you fro the review
Caden says
August 3, 2020 at 11:47 pmHi Richa,
I tried this recipe out and I absolutely love it! I did however modify it a bit, according to the ingredients I had at home and it’s more of a fudge blondie.
For my nut butter, I used some lovely macadamia. I used chickpea flour, with an extra 1tbsp of cornflour. I didn’t have chocolate so I used raw cacao butter and melted it down – it gave it such a rich and white chocolatey taste.
I love that there’s red lentils incorporated in this treat! Thanks for sharing.
Amedeo says
August 19, 2020 at 12:32 amAre you sure about the cups/grams conversion? I followed the recipe super-closely but with the grams rather than the cups and it was super dry. I had to add milk on top to eat it…
Richa says
August 19, 2020 at 1:16 amThey seem right. Did you change anything . Did you use red lentils and cook them in 1.5 cups of water. How was the batter. Was it similar to the pictures?
Amedeo says
August 19, 2020 at 1:29 amThanks for the reply!
No I followed the recipe. They were red lentils and the texture seemed right that far. The batter was very different, in the pics it’s very runny, mine was much more “creamy” but on the dry side.
Richa says
August 19, 2020 at 1:34 amHmm. Thicker batter will probably dry out a bit during baking. I am not sure why it was dry witb all the liquid from maple and oil.
Amna Bakhtiar says
August 23, 2020 at 10:57 pmI made these last night with leftover boiled green lentils. The lentils were more than 1 cup so I increased the oil and sweetness accordingly. I used almond meal and rice flour and substituted agave syrup for maple. They are some of the best brownies I’ve ever made/had and tasted even better the next day after putting them overnight in the fridge. This recipe is a keeper!
Vegan Richa Support says
August 25, 2020 at 1:53 pmglad they turned out so well & thanks for popping in!