Lentil Brownies (High Protein)

Flourless, fudgy lentil brownies that taste decadent, yet are packed with protein (9 grams per brownie), fiber, and antioxidants. The recipe is vegan, gluten-free, grain-free and oil-free, too!

I recently tried one of those packaged “high-protein” cookies—the kind that promises dessert vibes with gym-bro macros. Oof. I knew I was in trouble by bite two… and by bite four I was wondering if my taste buds could file a formal complaint. That little experience reminded me of something I already know to be true: if I want a high-protein treat that actually tastes like a treat, I’m far better off keeping a stash of the real deal on hand.

Enter my Lentil Brownies: deeply fudgy, genuinely chocolatey, and quietly loaded with the good stuff.

Each brownie has 9 grams of protein and 8 grams of fiber, thanks to simple, whole-food ingredients—not mystery powders or “natural flavors” doing gymnastics in the background. I like cutting mine into generously sized squares (because I believe in abundance), but you can absolutely make them smaller—or even bite-sized—so you can stretch the joy all day long… basically creating a chocolate-covered day, one perfectly fudgy bite at a time.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• High protein (9 grams protein per brownie)
• High fiber (8 grams fiber per brownie)
• Grain-Free
• Gluten-Free
• No leavening agents (i.e., no baking powder, no baking soda)
• Oil-free (e.g., no coconut oil, olive oil, or avocado oil)
• Can be made nut-free, as desired (e.g., no peanut butter, almond flour, or added nuts)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Here is what you will need:

• Dried lentils (any kind of lentil–e.g., red lentils, brown lentils, green lentils)
• Unsweetened cocoa powder, or raw cacao powder
• Almond butter (or any other smooth nut or seed butter; see notes below)
• Coconut sugar (see notes below for options)
• Flaxseed meal (see notes for options)
• Nondairy milk (e.g., almond milk, cashew milk, coconut milk, soy milk)
• Vanilla extract
• Salt (omit or adjust, as desired)
• Dark chocolate chips (dairy-free and gluten-free, as needed)

You will also need some boiling water to make the vegan brownies (for soaking the lentils).

Step but Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick Soak the Lentils

Place the lentils in a small mixing bowl. Add enough boiling water to the bowl to the bowl to cover by 1 inch (2.5 cm). Let stand for at least 30 minutes to soften. Rinse and drain, discarding the soaking water.

Step Two: Preheat Oven & Prepare Pan

Preheat the oven to 325F (180C). Line an 8-inch square baking pan with parchment paper. If you eat oil, you can (alternatively) spray the insides of the pan with nonstick cooking spray.

Step Three: Blend the Ingredients

Transfer the drained soaked lentils to a blender. Add the rest of the ingredients– cocoa powder, almond butter, coconut sugar, flaxseed meal, nondairy milk, vanilla extract and salt–except for the chocolate chips. Process until completely smooth, stopping several times to scrape down sides of container.

Step Four: Spread Batter in Prepared Pan

Spread the brownie batter evenly into the prepared baking pan. Sprinkle the top of the batter with the chocolate chips.

Step Five: Bake

Bake the brownies in the preheated oven for 25 to 28 minutes until the top looks dry nd a toothpick inserted near the center comes out with only a few moist crumbs attached.

Be careful do not overbake the brownies, or they will dry out and will not be fudgy.

Step Six: Cool & Cut the Brownies

Completely cool the brownies in the pan. Cut the brownies in squares, directly in the pan, or remove to a cutting board to cut.

Flavor and Texture

The lentil brownies have a rich chocolate flavor and traditional brownie texture: mostly fudge, with a touch of cake texture near the edges.

Storage

Store the cooled brownies in an airtight container at cool room temperature for 2 days, the refrigerator / fridge for 1 week, or the freezer for up to 6 months.

FAQ

• Can I substitute another ingredient for the flaxseed meal? Yes. An equal amount of ground chia seeds (chia meal) can be used to replace the flaxseed meal as a binder.
• What can I use in place of the almond butter? An equal amount of another creamy nut butter or seed butter can be used in place of the almond butter. For example, cashew butter, peanut butter, sunflower seed butter, pumpkin seed butter, or tahini. You can also use an equal amount of coconut butter (not coconut oil).
• Can I make the brownies in a muffin pan / muffin tin? Sure. I recommend dividing the batter into 10 to 12 cups of a standard size muffin tin (so that the brownies are not too deep). bake for 18 to 22 minutes.
• What can I swap for the coconut sugar? An equal amount of brown sugar, natural cane sugar, maple syrup, date sugar, agave nectar, brown rice syrup, date syrup, or honey (if you do not need these to be vegan) can be used in place of the coconut sugar.
• Can I use a food processor instead of a blender? I do not recommend it. You need to be able to pulverize the soaked lentils until they are entirely smooth. Most food processors do not have the power to do this.
• Can I use cooked lentils, including canned lentils, instead of soaked dried lentils? No, that will not work for this recipe.

Add-In Suggestions

Consider embellishing the lentil brownies further with some of the following:

• Coffee: Add 1 teaspoon instant espresso powder, or 1 tablespoon instant coffee powder to the batter.
• Spices: Add 1/8 to 3/4 teaspoons of your favorite spice, such as cinnamon, nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 3/4 teaspoon total). For a spicy kick, use 1/8 to 1/4 teaspoon cayenne pepper, chipotle chile powder, or hot or sweet smoked paprika.
• Dried Fruit: Add up to 1/2 cup of chopped dried fruit, such as raisins, dried apricots, dried cherries, or dried cranberries.
• Raspberries: Gently press fresh raspberries (about 1 cup max) into the top of brownie batter before baking.
• Cacao Nibs: Stir 2 to 3 tablespoons of cacao nibs into the brownie batter.
• Nuts or Seeds: Add up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.
• Extracts or Zests: Replace the vanilla extract with a teaspoon of almond extract, orange extract, peppermint extract, rum extract or coconut extract. Or add one to two teaspoons of finely grated orange zest.
• Coconut: Add up to 1/2 cup shredded or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the top of the brownie batter with coconut before baking.

Happy baking!

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