Who doesn’t love brownies? But of course, we all know they aren’t that great for us. Well between my zucchini brownies and these protein packed lentil brownies, sweet and sinful has never been so good for you!
- 1 15 oz can lentils, well rinsed and drained
- 2 flax eggs (2 1/2 tablespoons ground flaxseed mixed with 6 tablespoons warm water to gelatinous consistency)
- 3 tablespoons almond butter oil (the oily top of the almond butter jar – great taste and texture for brownies) or coconut oil
- 1/2 cup quinoa flakes or quick oats
- 3/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees
- Lightly grease a brownie pan
- Add all ingredients, except for chocolate chips, and puree until very smooth. Add tiny bits of almond or soy milk if you need to thin the mixture a bit
- Pour the batter into the pan and smooth out
- Top with chocolate chips
- Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the edges.
- Remove from oven and let cool before cutting into squares.
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7 comments
LOVE this!
On a whim, I did a search for a “lentil brownie” recipe and found yours! I’m so glad I tried it. My whole family agrees that these are great and so much better than black bean brownies. I ended up adding about a half cup of almond milk and baked them for only 15 minutes. A question–did you use a blender or food processor?
@ Adrienne @ Whole New Mom:
Thank you for this. I’m trying to stay away from flour these days. Flour free brownies sure does help! ?
This recipe looks delicious and just my style, but I want to use my own sprouted lentils, not canned ones. I’m not sure how to figure out my lentils vs a 15 oz can. I have a cup of sprouted lentils which are soft and yummy enough for me to keep on munching on uncooked. I weighed them and, uncooked, they weigh 2.95 oz. This is quite a puzzle. Does anyone have experience in this? I’d better see if Google has some information. I really want to make these brownies!
Me again (Ann). I fiddled around, cooked the sprouted lentils and processed them along with the liquids in the recipe. I have a smallish food processor and that was problematic because everything didn’t fit. I used raw cacao powder and I think that is very different from cocoa. It seems to be more dense. To counteract this I had to add about a cup of liquid – I used the drained water from cooking the lentils. I also added some pecans because I love them. The finished brownies taste delicious but the raw cacao is quite strong so I should have used less. If, after all my switcheroos and adaptations, they turned out so great, they’re definitely winners!!