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Lentil brownies recipe

1 rating

Looking for a healthy sweet treat you can batch-cook for the week ahead? This low-calorie brownie recipe is the answer. Made with green lentils, these deliciously fudgy brownies are super-simple to whip up in just 30 minutes. Plus, they’re high in fibre and gluten-free! See method

Serves 16 (makes 16)
Takes 30 mins plus cooling
185 calories / serving
Freezable
Healthy
Gluten-free

Ingredients

1 x 390g tin green lentils, drained and rinsed
3 large eggs
100g cocoa powder
120g light brown soft sugar
50ml vegetable oil, plus extra for greasing
1 tsp vanilla extract
½ tsp baking powder (gluten-free if needed)
1 tsp instant coffee granules dissolved in 1 tbsp boiling water
60g white chocolate, roughly chopped
80g pecans, roughly chopped

High in fibre and source of protein

Each serving contains

Energy
770kj
185kcal 9%
Fat
11g 15%
Saturates
3g 13%
Sugars
10g 11%
Salt
0.1g 2%

of the reference intake
Carbohydrate 14g Protein 5.7g Fibre 4.3g

Method

Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20 x 20cm baking tin with nonstick baking paper.
Put all the ingredients, apart from the white chocolate and pecans, into a small food processor and blitz until only just smooth. Stir in the white chocolate and pecans then spoon into the prepared baking tin and smooth down with the back of a spoon.
Bake for 20 mins. Remove and allow to cool on a wire rack.

Tip: Freeze the entire tin wrapped in a layer of clingfilm and foil for up to a month

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more High-fibre meals