Fudgy Lentil Brownies
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.
Fudgy Lentil Brownies
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
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.