Alex Selimov

Vegan Red Lentil Brownie

Tags:[sweets baking]



  1. Line a brownie pan with parchment paper ( I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc . 9 by 5 loaf also works
  2. Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook partially covered over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked (total time including coming to a boil). Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan (there should be hardly any). Add to a food processor or blender. (For instant pot, pressure cook for 2 minutes then quick release after 5 minutes, drain well and use)
  3. Heat maple syrup and oil in a skillet over medium heat. When hot, add chocolate and sugar and mix. Take off heat. Continue to mix until chocolate is melted and well combined
  4. Add the melted chocolate and the rest of the ingredients to the food processor and process until a smooth batter. Add 1 tbsp Dutch processed Cocoa powder for chocolatey brownies (highly recommended as chocolate chips vary in flavor).
  5. Pour into prepared brownie pan. Sprinkle 2 tbsp chocolate chips on top and mix them in. Sprinkle more to top. (I like to use mini chocolate chips to top). Bake for 32to 35minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet. Cool for 15 minutes before slicing and serving. Refrigerate for upto 4 days, freeze for later. The brownie texture improves after refrigeration for a bit.