RecipeFudgy Lentil Brownies

Nutrition Facts
Amount per Serving
  • Calories: 210
  • Protein: 5 g
  • Total Fat: 9 g
    • Unsaturated Fat: 5.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 31 g
  • Dietary Fiber: 4 g
  • Total Sugar: 12 g
    • Natural Sugar: 2 g
    • Added Sugar: 10 g
  • Sodium: 115 mg

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. 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.

  • Prep time
  • Total Time
This recipe makes 12 brownies
  • • 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

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.

Love chocolate? Try these Dark Chocolate-Stuffed Raspberries.