Lentil brownies are a great way to have a nutritious and delicious chocolate dessert. They’re full of protein and fiber, but are sweet and rich, perfect for an afternoon or evening treat.
There are definitely those days when you just need a brownie. They’re satisfying, decadent, and we all love a little indulgence. But what if I told you that you could eat one (or even two) and they’d actually be good for you?
These lentil brownies are the answer. They’re made with cooked legumes that not only give them a lovely texture and eliminate the need for flour, but also add nutrition. Lentils are most often considered a savory ingredient, like in my pumpkin, red lentil, & coconut curry, but they’re actually very versatile.
Combine them with natural sugars, fresh fruit, nuts, and of course, chocolate, and you’ll have a dessert that’s so good nobody will suspect just how healthy they are.
Why You’ll Love This Recipe
- Packed with protein, fiber, iron, potassium and so much more!
- Only takes 10 minutes to prep, and you can use any kind of lentil.
- Naturally gluten-free, and only use unrefined sugars and oils.
Most of the ingredients needed for lentil brownies are pretty common for a chocolate dessert batter. I’ve added in a few fun ones too, to make sure these are over-the-top delicious.
- Lentils – I used brown, but red or green will work. Pre-cook them so they’re ready to go.
- Honey – Maple syrup would be another great, natural sugar to use.
- Coconut oil – this makes a great, plant-based replacement for melted butter.
- Coconut sugar – very similar to brown sugar in flavor, but natural and unrefined.
- Cocoa powder – any pure, unsweetened cocoa powder will work.
- Salt – salt actually enhances the flavors in chocolate, so don’t skip it!
- Baking powder
- Vanilla extract
- Eggs – two large ones.
- Chocolate chips – for extra chocolate flavor.
- Banana – These add a natural sweetness, texture, and nutrition to the brownies.
- Pecans – A crunchy topping that also adds protein and healthy fat. Walnuts could work too.
Making a batch of lentil brownies is easy with a food processor or high powered blender. You’ll need to preheat your oven to 350°F and get an 8×8 baking dish ready. You can either line it with parchment paper or grease it well with a little extra coconut oil.
To start the batter, pulse the lentils with the honey, coconut sugar, and melted coconut oil. Once that’s well combined, add in the cocoa powder, salt, baking powder, and vanilla, then turn it back on until everything is mixed.
Add the eggs next and process one more time. Finally, gently fold in half a cup of chocolate chips and most of the banana slices. I like to reserve some of both for decorating the top.
Pour the mixed batter into the pan and arrange the extra banana slices on top. Sprinkle on the last quarter cup of chocolate chips and the pecans. Finally, bake for 30 to 35 minutes, or until the center of the brownies is set.
Once out of the oven, wait until they’ve cooled to slice them. Enjoy one, or three!
Dessert can be healthy!
Any leftover lentil brownies will stay good on the counter for a couple of days. Cover them with foil or plastic, or transfer them to an airtight container to help them last the longest.
I think you’ll discover that being able to enjoy a truly healthy brownie will make these tender, chocolatey treats one of your new favorites. They’re easy enough to make all year, and your kids and family will love every banana filled chocolate bite.
Check out my other healthy dessert recipes for more ways to indulge guilt-free!
- Healthy Plum Cake with Lemon Cashew Drizzle
- Persimmon Pie with Oatmeal Pecan Crust
- Buckwheat Banana Bread
- Healthy Avocado Lime Cheesecake
Chocolate Lentil Brownies
- 2 ¾ cups (545 g) cooked lentils (I used brown but any kind of lentils should work)
- 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
- 1 large banana , sliced
- ½ cup (65 g) pecans , coarsely chopped
- Preheat the oven to 350°F (175°C) and line 8×8 square pan with parchment paper or grease well. Set aside.
- In a food processor, blend the lentils, honey, coconut oil, and coconut sugar together until well combined. Add the cocoa powder, salt, baking powder, and vanilla, and process again until incorporated. Lastly, add the eggs and process until combined.
- Stir in ½ cup of chocolate chips and banana slices (reserve some slices for decoration) into the batter. Pour the mixture into prepared pan and smooth the top. Arrange reserved sliced banana on the top. Slightly press them into the batter. Finally, sprinkle the top with pecans and remaining chocolate chips.
- Bake for 30-35 minutes, or until the brownies are firm in the center. Let cool before slicing.