Treat yourself with these Eggless Lentil Brownies that’s delicious and nutritious. Along with their fudgy texture and rich chocolate flavor, they are packed with protein and fiber.
Brownies are the ultimate treat and an all-time favorite. I love the fact that it’s an all-year dessert which can be enjoyed without too much planning.
I believe that all desserts do not have to be indulgent and so I came up with these red lentil brownies. These are guilt-free and healthy along with being family friendly.
Health benefits of red lentils
Red lentils also known as masoor dal in India, are packed with protein, fiber, folate and iron. They help with managing cholesterol and have anti-inflammatory properties. They are low glycemic index food which in turn helps control blood sugar.
I make red lentil dal almost every day and it’s our staple dinner when paired with steamed rice.
However, baking with lentils was an experience and I totally loved creating these vegan lentil brownies.
About lentils
They are the types of pulses comes from the legume family and have been in our diet since stone age. They come in many different varieties and are cooked differently in every region.
My green lentil dip is an excellent party appetizer. Lentil Bolognese is super comforting and satisfying. Dal makhani made from black lentils and dal tadka made from mixed yellow lentils are popular Indian entrée. Lentil sandwich is a great lunch option. Lentil cilantro soup is a very popular winter meal.
Why you will love this recipe
High in protein and other nutrients
Vegan and gluten-free
Flourless and oil-free
Gut-friendly and low in calories
Ingredients
Ingredients notes
Lentils – I made these with red lentils and it’s easily available in any store. They cook very fast and overnight soaking is not even required.
Chia seeds – It’s packed with fiber and is a great egg substitute when soaked in water.
Milk – I used almond milk but any plant-based milk works here except canned coconut milk in this lentil dessert.
Maple syrup – This is the best sweetener and is my personal favorite.
Almond flour – I wanted to make a grain-free dessert and yet wanted to give these brownies a base. I used almond flour which complements the rest of the ingredients fairly well.
Cocoa powder – Unsweetened cocoa powder gives a rich chocolate flavor.
Coffee powder – Instant coffee powder complements chocolate in this lentil brownies recipe.
Chocolate chips – dairy-free and vegan chocolate chips are easily available in the stores these days.
For detailed measurements of the ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make
Firstly, I rinsed red lentils with lots of water. Then, I combined them with water in the instant pot and cooked for 10 minutes. Once done, I released its pressure and removed its lid and cooled down.
Secondly, I scooped the cooked lentils from the inner pot of the instant pot into a large mixing bowl. Then, I mixed in maple syrup, vanilla extract, soaked chia seeds and almond milk. I used my hands to mix and mash everything. You may use the back of the big spatula too.
Next, I combined the chocolate chips in a microwavable bowl, Then, I microwaved for 30 seconds and stirred it with a spoon. Then, again I microwaved it for another 30 minutes after which I vigorously whipped it with a spoon. Then, I stirred it into the batter until well blended.
Thereafter, I folded in almond flour, cocoa powder, baking powder, salt and instant coffee powder.
Afterwards, I folded in chopped pecans and scooped the batter into the prepared brownie pan with parchment paper.
After that, with the help of a flat spatula I spread the batter evenly into the pan and placed it in the middle rack of the oven and baked it for 35 minutes at 350-degree Fahrenheit.
When it was done, I immediately took it out of the oven and placed it in the refrigerator for 20 minutes.
Once they were firm and ready, I sliced them into 16 equal square/rectangle pieces.
Serving tips
They pair well with your choice of milk or tea or coffee. A scoop of ice cream with drizzled chocolate syrup makes them decadent treat. I enjoy them as is. These are great with matcha latte and iced cappuccino too.
Storage tips
Once they are firm enough, slice and refrigerate the leftovers in an air tight container for upto 2 weeks.
Expert tips
- While mixing the batter make sure to mash the lentils by hand or with food masher. Do not blend in an electric blender or a food processor because the subtle taste of lentils in these brownies are absolutely delicious.
- Chop the pecans with a sharp knife instead of crushing them with mortar and pestle for the best texture.
- After baking for 35 minutes place the pan immediately in the refrigerator without disturbing. Make sure the pan is flat and has enough space in the refrigerator. Feel free to cool these in the refrigerator for longer time before slicing for them to be firmer.
Primarily, lentils are protein but they contain good amount of carbohydrates also. Hence, they are good source of both macronutrients.
This recipe does not require lentils to be soaked. Simply rinse and cook.
used dry lentils here and cooked them from scratch since I wanted certain texture and consistency. Therefore, canned lentils will not work here.
More related recipes
Almond flour brownies
Banana brownies
Cherry brownies
Applesauce brownies
Strawberry brownies
Raspberry brownies
Pumpkin brownies
Sweet potato brownies
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Eggless Lentil Brownies
Ingredients
- 1 cup dry red lentils
- 1 1/2 cups water
- 1 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp chia seeds (soaked in 1/2 cup warm water)
- 1/4 cup unsweetened almond milk
- 1/2 cup dairy-free semi-sweet mini chocolate chips
- 1/2 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp instant coffee powder
- 1/2 cup chopped raw pecans (unsalted and unroasted)
Instructions
- Rinse red lentils in a colander under running water. Combine them with 1 ½ cups of water in the inner pot of the instant pot. Close the lid and seal the valve. Turn it on at manual high for 10 minutes.
- Preheat oven at 350-degree Fahrenheit and prepare a 9-inch square brownie pan with parchment paper.
- Once the instant pot is done, release the pressure and remove the lid. Scoop and scrape the cooked lentils into a large mixing bowl. Let them cool a bit or refrigerate for 5 minutes for quick cooling.
- Once cooled, add maple syrup, vanilla extract, soaked chia seeds, and almond milk. Mix and mash everything well. You may use your hands or a hand food masher to mash and blend the ingredients in the bowl. Do not use an electric blender for this.
- Combine chocolate chips in a microwavable bowl and microwave for 30 seconds. Roughly stir with a spoon and microwave again for another 30 seconds. Stir it vigorously. If needed microwave again for 10 minutes. Spoon it out into the batter and mix well.
- Now, fold in almond flour, cocoa powder, baking powder, salt and coffee powder.
- Lastly, fold in chopped pecans and spoon out the batter into the prepared pan. With the back of the spatula, spread the batter evenly in the pan and place it in the middle rack of the oven and bake for 35 minutes.
- Turn off the oven and take out the pan. Without disturbing, place it in the refrigerator for 20 minutes. It will be slightly undone at this stage but after cooling it will firm up and have a lovely fudgy texture. You may also refrigerate overnight for a bit more firm and chewy texture. Slice and enjoy!
Video
Notes
- These are flourless so takes time to firm up. You may have to use a flat spatula to scoop the slices. However, they firm up better in the refrigerator if kept overnight.
- The leftovers can be refrigerated in an airtight container for about 2 weeks.
- You may warm it up in the microwave for 5 seconds and enjoy it with a spoon/fork or enjoy it as is from the refrigerator.
- Measure pecans after chopping.
- Any vegan semi-sweet chocolate chips will work.
Nutrition
Wendy says
Brilliant! I make various versions of sweet potato brownie, black bean brownies, protein powder brownies…but this is a first with lentils and will not be the last time making! Wonderful and fudgey!
Gunjan says
Thank you Wendy. So glad you like this recipe idea.
Cris says
Tried the brownies recipe, but mine came out very dry (maybe ice cream on the side). I will try again, but I will add some unsweetened applesauce. The recipe I printed didn’t have the pan size, so I used 11×7 that could have contributed to the dryness I suppose. Looking at other brownie recipes, they use way more oil
Gunjan says
Hello Cris, thank you for trying this recipe. The pan size is mentioned in the instructions in the website. The pan size i used is 9 inches square for this recipe. Also, this recipe slightly chewy and as you said taste great with ice cream. These brownies are however more chewy and slightly dense as compared to other brownies because of the ingredients used. Hope this helps.
Pratibha says
Hi
Love your healthy recipes and your journey to healthy life style..Big inspiration
Please tell what can i use to replace eggs in the recipe
Gunjan says
Hi Pratibha,
Thank you for your interest in my blog and the recipes. To replace eggs you may use silken tofu or chia seeds soaked in water. 1 egg = 1/4 cup so accordingly you may use the substitution. Increase the quantity of dates by 1/4 cup also when using egg substitutes. The taste may vary slightly from the original recipe but this dessert will still taste delicious. Hope this helps.
Medha says
I am so glad that I found you on Finding Vegan FB group! Such a beautiful blog you have. Love your healthy recipes and gorgeous pictures. I am hooked on your recipe ideas -Keep in coming.
Gunjan says
Thank you Medha for visiting my blog and appreciating it. Will stay in touch via our blogs.