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Lentil Brownies

By on May 19, 2014
vegan lentil brownies recipe healthy voyager carolyn scott hamilton

From our Partners at The Healthy Voyager

Who doesn’t love brownies? But of course, we all know they aren’t that great for us. Well between myzucchini 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
  1. Preheat oven to 350 degrees
  2. Lightly grease a brownie pan
  3. 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
  4. Pour the batter into the pan and smooth out
  5. Top with chocolate chips
  6. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the edges.
  7. Remove from oven and let cool before cutting into squares.

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