Lentil Brownies

4.67 from 3 votes

Flourless 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!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: brown lentils, oil-free vegan brownies, red lentils, wfpb brownies, wfpb dessert, wfpb recipe

Servings: big brownies

Author: Camilla

Equipment

1 8-inch (20 cm) square baking pan

Ingredients

1/2 cup dried lentils (e.g., any variety)
2/3 cup almond butter (see notes below for options)
2/3 cup unsweetened cocoa powder
2/3 cup water or nondairy milk (e.g., coconut milk, soy milk, almond milk)
3 tablespoons flaxseed meal (see notes below for options)
1/2 cup coconut sugar (see notes below for options)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup dark chocolate chips (dairy-free and gluten-free, as needed)

US Customary - Metric

Instructions

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 soaking water. (See notes for soaking overnight instead)
Preheat oven to 325F (180C). Line an 8-inch (20 cm) baking pan with nonstick foil or parchment paper. If you are ok with eating oil, you can, alternatively, spray with cooking spray.
Place the drained soaked lentils in a blender (high speed blender is best, but regular one will work). Add the almond butter, cocoa powder, water, coconut sugar, flaxseed meal, vanilla extract and salt. Blend until super smooth, stopping several times to scrape down sides of container.
Spread the batter (it will be very thick) into the prepared pan, smoothing the top. Sprinkle with chocolate chips.
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.
Cool completely in pan on a wire rack. Remove brownies from pan and cut into 9 squares.

Notes

Storage: Store the brownies in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.

Sweetener Options: 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.

Almond Butter Options: You can swap the almond butter for an equal amount of your favorite smooth nut butter or seed butter. For example, peanut butter, cashew butter, sunflower seed butter, tahini or pumpkin seed butter.

Use Nuts or Seeds in place of Nut Butter: You can use an equal weight (125 g/ roughly 4.5 oz) of raw nuts or seeds in place of nut butter or seed butter. Use raw, but for a deeper flavor, toast the nuts or seeds, or use roasted nuts or seeds.

Overnight Lentil Soak Option: If you prefer, you can soak the lentils for 8 hours (or overnight) in room temperature instead of the quick boiling water soak. Rinse and drain the lentils and proceed with step 2 in the directions.

Substitute for the flaxseed meal: An equal amount of ground chia seeds (chia meal) can be used to replace the flaxseed meal as a binder.

Nutrition