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Chocolate Lentil Brownies Recipe

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4 from 7 reviews

These Chocolate Lentil Brownies offer a unique twist on traditional brownies by incorporating cooked lentils for added protein and fiber. They are moist, chocolatey, and naturally sweetened with honey and coconut sugar, while coconut oil adds richness. Enhanced with banana slices, chocolate chips, and pecans, they make a nutritious and delicious treat perfect for sharing or meal prepping.

  • Total Time: 40-45 minutes
  • Yield: 16 servings

Ingredients

Brownie Batter

  • 2 ¾ cups (545 g) cooked lentils (brown or any variety)
  • ¼ cup (85 g) honey
  • 1/3 cup (70 g) coconut oil, melted
  • ¼ cup (45 g) coconut sugar
  • ¼ cup (25 g) cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ¾ cup (130 g) chocolate chips (divided)

Toppings

  • 1 large banana, sliced (reserve some slices for decoration)
  • ½ cup (65 g) pecans, coarsely chopped

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch square baking pan by lining it with parchment paper or greasing it well to prevent sticking.
  2. Blend wet ingredients and lentils: In a food processor, combine the cooked lentils, honey, melted coconut oil, and coconut sugar. Blend until the mixture is smooth and well combined, forming the base of your brownie batter.
  3. Add dry ingredients and eggs: Add the cocoa powder, salt, baking powder, and vanilla extract to the food processor. Process again until everything is fully incorporated. Then, add the two eggs and blend until the batter is smooth and cohesive.
  4. Mix in chocolate chips and banana slices: Transfer the batter to a mixing bowl and gently fold in half of the chocolate chips and the banana slices, making sure to reserve some banana slices for topping.
  5. Prepare the pan and add toppings: Pour the batter into the prepared baking pan, spreading it evenly. Arrange the reserved banana slices on top, gently pressing them into the batter. Sprinkle the chopped pecans and the remaining chocolate chips over the surface.
  6. Bake the brownies: Place the pan in the preheated oven and bake for 30-35 minutes, or until the brownies are firm in the center and a toothpick inserted comes out mostly clean with a few moist crumbs.
  7. Cool and serve: Remove the brownies from the oven and allow them to cool completely in the pan before slicing into 16 squares. This resting time helps the brownies set and enhances their texture.

Notes

  • Using cooked lentils adds protein and fiber, making these brownies more nutritious without sacrificing flavor.
  • If you prefer a vegan version, substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, chilled) and replace honey with maple syrup.
  • Make sure to not overbake to keep the brownies moist and fudgy.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These brownies can be frozen for up to 2 months; thaw before serving.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/chocolate-lentil-brownies-recipe/