- 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
- • 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.