I enjoy sneaking surprise ingredients into indulgent desserts. Take these fudgy lentil brownies. I use them as an opportunity to show lentils some long-overdue love.

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The fiber-rich pulses are taking over the plant-based food scene because they’re tasty, easy to prepare, budget-friendly, and loaded with the good stuff. Couple them with three more power foods—cocoa powder, rolled oats, and almond butter—and you have a chocolaty treat that boasts 5 grams of protein and 4 grams of fiber.

This recipe is featured in my new book, Joy Bauer’s Superfood! To learn more, click here.

Love chocolate? Try these Dark Chocolate-Stuffed Raspberries.

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Fudgy Lentil Brownies

I enjoy sneaking surprise ingredients into indulgent desserts. Take these fudgy lentil brownies.
Yield: 12 Brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Ingredients
 

  • ½ cup dry light brown lentils
  • 1 cup uncooked old fashioned rolled oats*
  • ¼ cup cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup natural applesauce
  • 1 large egg
  • ¼ cup almond butter
  • 2 teaspoons vanilla extract
  • ⅓ cup honey
  • 1¼ cups semisweet or dark chocolate chips**
Ingredient Details to Know
*If you follow a gluten-free diet, choose certified gluten-free oats. 
**If you follow a dairy-free diet, choose dark chocolate or any dairy-free chocolate chips.

Instructions
 

  • Preheat the oven to 350˚F. Mist an 8-inch-square baking dish with nonstick oil spray. Set aside.
  • In a small saucepan, combine the lentils and 1 cup water. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer for 15 to 20 minutes, until the lentils are tender and most of the liquid is gone.
  • In a food processor, combine the oats, cocoa powder, baking powder, baking soda, and salt. Pulse until a fine powder forms. Add the cooked lentils (and any liquid remaining in the pan), the applesauce, egg, almond butter, vanilla, and honey and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
  • Pour the batter into the prepared baking dish and spread evenly with a spatula. Sprinkle the remaining ¼ cup chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 210Protein: 5gTotal Fat: 9g— Unsaturated Fat: 5.5g— Saturated Fat: 3.5gCholesterol: 15mgSodium: 115mgFiber: 4gTotal Sugar: 12g— Natural Sugar: 2g— Added Sugar: 10gIron: 2.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!