Transform red lentils into rich, fudgy, moist, yet wholesome lentil brownies packed with protein and fiber, with no refined sugars or flours, gluten, oil, eggs, or dairy!
If you’ve never hidden pulses or legumes in your brownies before, you’re missing out on a ton of benefits. I’ve already shared black bean brownies and chickpea brownies. Now, it’s the turn of these simple lentil brownies. They’re fudgy, moist, rich, chocolatey, satisfying, and secretly more wholesome than traditional brownies, with extra fiber and plant-based protein from the lentils.
Made with simple, nutrient-dense ingredients like lentils, almonds, banana, and 100% dark chocolate, these red lentil brownies are gluten-free, dairy-free, vegan, naturally sweetened, and still kid-friendly. Better yet, they’re meal-prep and freezer-friendly, perfect for targeting chocolate cravings in a healthier way for breakfast, dessert, lunchbox snacks, and more.
You might also like my date brownies, red lentil waffles, and vegan chocolate muffins.
The Ingredients
You’ll find the full ingredients list, measurements, recipe instructions, and nutritional information in the recipe card below!
- Red lentils: Use 100g dried, uncooked red lentils, not canned/pre-cooked (after soaking they’ll weigh approx. 180 grams). I don’t recommend brown or green lentils.
- Coconut milk: Canned coconut milk (shake well first) makes these oil-free brownies richer, moister, and fudgier. Other plant milks work, but for similar richness, use 100g milk + 20g neutral oil.
- Sweetener: I used maple syrup, though agave, brown rice syrup, or other liquid sweeteners will work. The flavor and consistency will vary slightly.
- Vanilla extract: For a well-rounded, dessert-like flavor.
- Apple cider vinegar: Or white vinegar/lemon juice to activate the baking soda.
- Banana: Use very ripe, spotty banana to bind, replace eggs, and add moisture and sweetness. Applesauce/pumpkin puree may work, though I haven’t tried either.
- Almond meal/flour: Use finely ground blanched almonds or almond flour for soft, rich, gluten-free, flourless brownies with added healthy fats. For nut-free brownies, finely ground sunflower seeds should work.
- Cocoa powder: I used 30 grams raw cacao powder + 20 grams Dutch-process cocoa powder for delicious depth. Regular unsweetened cocoa powder also works.
- Leavening agents: Baking powder and baking soda provide lift to these vegan brownies.
- Cinnamon: Optional, for subtle warmth.
- Salt: Just a little intensifies chocolate flavor.
- Chocolate: (bar or chocolate chips) Optional. I used 100% dark chocolate to avoid refined sugar, though sweeter chocolate works too.
Recipe Variations and Add-Ins
- Espresso powder: (or instant coffee) 1-2 tsp deepens the chocolate flavor.
- Nut butter: Swirl peanut, almond, cashew, or hazelnut butter on top. For nut-free, use sunflower seed butter or tahini.
- Flavor boosters: Like orange zest, orange extract, almond extract, peppermint extract, pumpkin pie spice, cayenne/chili powder, etc.
- Mix-ins: Like chopped nuts/seeds, berries (raspberries, blueberries, cherries), dried fruit (cranberries, cherries, chopped dates, etc.), a few tbsp of shredded coconut, etc.
How to Make Lentil Brownies
- Rinse the lentils until the water runs clear, then soak in plenty of water for at least 2 hours.
- Drain the lentils thoroughly (they should weigh around 180 grams). Then, preheat the oven to 360°F/180°C.
- Blend the drained lentils, shaken coconut milk, maple syrup, vanilla extract, vinegar, and banana in a high-speed blender until completely smooth and creamy, scraping down the sides as needed.
- Add the almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Blend briefly into a smooth, homogeneous brownie batter.
- Pour the batter into a silicone brownie mold (mine is 8 x 4-inch/20 x 10 cm) or parchment paper-lined loaf pan.
- Chop the dark chocolate into small pieces and sprinkle it evenly over the batter. Then, bake the lentil brownies for 28–30 minutes until the edges are set and the center is slightly soft. A toothpick inserted in the middle should come out with moist crumbs.
The baking time varies depending on the pan material and dimensions.
- Cool completely, then carefully remove from the mold and slice. Wipe the knife between cuts for neat slices. Enjoy!
Enjoy these fudgy lentil brownies warm, at room temperature, or chilled, optionally with vegan vanilla or chocolate ice cream and chocolate or vegan salted caramel sauce.
Storage Instructions
Store: Refrigerate in a paper towel-lined airtight container for up to 5 days. They become denser and firmer when chilled.
Freeze: Wrap slices with parchment and freeze in a Ziplock for up to 3 months. Thaw overnight in the fridge or for 2–4 hours at room temperature.
FAQs
How to make almond flour at home?
Grind blanched almonds in a coffee/spice grinder, food processor, or high-speed blender until floury. Sift for the finest texture.
Can I use cooked lentils?
No, as their texture and moisture content will throw the recipe off.
Can you taste the lentils?
Not really! Red lentils have a mild flavor that cocoa, banana, vanilla, and chocolate disguise well.
Recipe Notes
- For the most accurate results: Weigh the ingredients.
- Soak the lentils thoroughly: 2 hours minimum so they soften enough to blend smoothly.
- Drain fully: Additional water can make the brownies overly soft or gummy.
- Blend until smooth: Otherwise, the brownies may be grainy.
- Adjust the shape: Bake in a muffin tin if preferred, reducing the baking time.
- Don’t overbake: Otherwise, the brownies become dry. The center should be set but slightly soft, with moist crumbs on a toothpick.
- Cool completely: They will firm as they cool, becoming the perfect texture to slice.
More Healthy Gluten-Free Brownies
- Healthy brownies (with peas)
- Vegan zucchini brownies
- Sweet potato brownies
- Simple no-bake brownies
- No-bake caramel brownies
- Cheesecake brownies
If you try this easy lentil brownies recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Red Lentil Brownies
Video
Ingredients
Wet ingredients
- ½ cup (100 g) dried red lentils (soaked and thoroughly drained)
- ½ cup (120 g) canned coconut milk (see notes)
- 7 Tbsp (140 g) maple syrup (see notes)
- 1 tsp vanilla extract
- ½ Tbsp apple cider vinegar or lemon juice
- 1 medium ripe banana (weight without the peel)
Dry ingredients
- ½ cup (50 g) almond flour (finely ground almonds)
- ½ cup (50 g) unsweetened cocoa powder (see notes)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon (optional)
- 1 pinch of salt
Topping
- ¼ cup (40 g) dairy-free dark chocolate chopped into small pieces (I used 100% dark chocolate)
Instructions
- I recommend measuring the ingredients in grams using a kitchen scale. You can watch the video for visual instructions.
- Rinse the dried red lentils thoroughly until the water runs clear. Place them in a bowl, cover them generously with water, and soak for at least 2 hours or longer.
- Drain the soaked lentils very thoroughly. Their weight should be approximately 180 g after soaking.
- Preheat the oven to 360 °F (180 °C).
- Add the drained lentils, canned coconut milk, maple syrup, vanilla extract, apple cider vinegar, and banana to a high-speed blender. Blend until the mixture is completely smooth and creamy, stopping to scrape down the sides when necessary.
- Add the ground almonds, cocoa powder, baking powder, baking soda, cinnamon, and salt. Blend briefly until a smooth, homogeneous brownie batter forms.
- Pour the batter into a silicone brownie mold. My mold measures 8 x 4-inch (20 x 10 cm). Alternatively, use a loaf pan lined with parchment paper.
- Break or chop the dark chocolate into small pieces and scatter them evenly over the batter.
- Bake for approximately 28–30 minutes.
- Allow the brownies to cool completely before carefully removing them from the mold and slicing them.
Notes
- Red lentils: Use dried, uncooked red lentils—not canned or already cooked lentils. The 100 g measurement refers to their dry weight before soaking. After soaking and thoroughly draining them, they should weigh approximately 180 g.
- Coconut milk: You can use another plant-based milk. However, canned coconut milk contains more fat than a regular plant-based drink, so the brownies will be slightly less moist when using another milk. In this case, I recommend using 100 g of plant-based milk plus 20 g of oil.
- Cocoa powder: I used 30 g of raw cacao powder and 20 g of Dutch-process cocoa powder.
- Sweetener: Maple syrup can be replaced with another liquid sweetener of choice. The sweetness and consistency may vary slightly depending on the product used.
- Chocolate: I used 100% dark chocolate. You can use your favorite dairy-free dark chocolate with a lower cocoa percentage if you prefer sweeter brownies.
- Baking pan: Baking time can vary depending on the material and dimensions of the pan.
- Cooling: Allow the brownies to cool completely before removing and slicing them, as they need time to firm up.
Nutrition information is an estimate and has been calculated automatically
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