Recipe courtesy of Joy Bauer

Lentil Brownies

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 15 min
  • Yield: 9 brownies
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Nonstick cooking spray

1/2 cup dry light brown lentils 

1 cup old-fashioned rolled oats 

1/4 cup cocoa powder 

1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon kosher salt 

1/2 cup natural applesauce 

1/3 cup honey 

1/4 cup creamy almond butter 

2 teaspoons vanilla extract 

1 egg 

1 1/4 cups semisweet chocolate chips 


  1. Preheat oven to 350 degrees F. Mist an 8-inch square baking dish with nonstick cooking spray and set aside.
  2. Add dry lentils and 1 cup water to a small saucepan. Bring to a boil, cover and simmer until lentils are tender and most of the liquid is gone, 15 to 20 minutes.
  3. Add oats, cocoa powder, baking powder, baking soda and salt to a food processor. Pulse until a fine flour forms and the oats are completely smooth.
  4. Add cooked lentils (and any leftover liquid), applesauce, honey, almond butter, vanilla and egg and process until a smooth batter forms. Using a spoon, fold in at least 1 cup of the chocolate chips.
  5. Pour the batter in the prepared baking dish and even out the top using a spatula. Sprinkle the remaining chocolate chips over the top. Bake for about 25 minutes. Let cool for at least 10 minutes before cutting and serving.
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