12 Delicious Lentil Protein Brownies Recipes

You’re in for a treat! If you thought brownies couldn’t get any better, think again. Our roundup of 12 Delicious Lentil Protein Brownies Recipes is here to revolutionize your dessert game. Packed with protein and bursting with flavor, these brownies are perfect for health-conscious home cooks who don’t want to compromise on taste. Dive in and discover your next favorite sweet indulgence!

Chocolate Chip Lentil Protein Brownies

Revolutionize your brownie game with these Chocolate Chip Lentil Protein Brownies—packed with protein, fiber, and undeniably delicious. No one will guess the secret ingredient!

Ingredients

• 1 cup cooked lentils, soft and slightly mashed
• 1/2 cup creamy almond butter, unsweetened and smooth
• 1/3 cup pure maple syrup, dark and robust
• 1/4 cup cocoa powder, unsweetened and rich
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and clump-free
• 1/4 tsp sea salt, fine and mineral-rich
• 1/2 cup dark chocolate chips, melt-in-your-mouth

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, combine the mashed lentils, almond butter, and maple syrup. Mix until smooth. Tip: A food processor can make this step quicker and ensure a smoother batter.
3. Add the cocoa powder, eggs, vanilla extract, baking soda, and sea salt to the bowl. Stir until well combined. Tip: Scrape down the sides of the bowl to incorporate all ingredients evenly.
4. Fold in the dark chocolate chips, reserving a handful for topping.
5. Pour the batter into the prepared pan, spreading it evenly. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft. Tip: A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
7. Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment overhang to cool completely on a wire rack.

Heavenly moist with a fudgy center, these brownies boast a deep chocolate flavor with subtle nuttiness. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast.

Peanut Butter Lentil Protein Brownies

Forget everything you know about brownies—these Peanut Butter Lentil Protein Brownies are here to shock your taste buds and fuel your body. Packed with protein and undeniably delicious, they’re the guilt-free treat you’ve been dreaming of.

Ingredients

• 1 cup creamy, natural peanut butter
• 1/2 cup cooked, cooled red lentils (silky smooth)
• 1/3 cup pure maple syrup (dark, robust flavor)
• 1/4 cup unsweetened cocoa powder (rich and dark)
• 2 large farm-fresh eggs
• 1 tsp vanilla extract (pure, fragrant)
• 1/2 tsp baking soda (fresh, clump-free)
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate chips (melty, luxurious)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the peanut butter, cooked lentils, and maple syrup until smooth and fully combined.
3. Add the cocoa powder, eggs, vanilla extract, baking soda, and sea salt to the bowl. Mix vigorously until the batter is uniform and glossy.
4. Fold in the dark chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, using a spatula to spread it evenly to the edges.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch.
7. Let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang.
8. Cut into 9 squares and serve. For an extra treat, warm slightly and top with a scoop of vanilla ice cream.

These brownies boast a fudgy center with a slight chew, thanks to the lentils, while the peanut butter and chocolate chips add a decadent richness. Serve them chilled for a firmer texture or slightly warmed for a gooey, dessert-like experience.

Double Chocolate Lentil Protein Brownies

You won’t believe how these Double Chocolate Lentil Protein Brownies sneak in nutrition without skimping on decadence. Packed with protein and rich chocolatey goodness, they’re a game-changer for dessert lovers.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/4 cup maple syrup, pure and golden
• 1/4 cup cocoa powder, dark and unsweetened
• 1/2 cup dark chocolate chips, melty and luxurious
• 2 farm-fresh eggs, lightly beaten
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and active
• Pinch of sea salt, fine and crunchy

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
2. In a blender, puree the cooked lentils and almond butter until perfectly smooth, about 1 minute.
3. Transfer the mixture to a bowl and whisk in the maple syrup, cocoa powder, eggs, vanilla extract, baking soda, and sea salt until well combined.
4. Fold in the dark chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch.
7. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

These brownies boast a fudgy center with a crackly top, offering a deep chocolate flavor with a subtle nutty undertone. Serve them warm with a scoop of vanilla ice cream for an irresistible contrast.

Almond Joy Lentil Protein Brownies

Buckle up for a protein-packed twist on your favorite dessert that’s as nutritious as it is indulgent. These brownies blend the classic flavors of Almond Joy with the powerhouse nutrition of lentils, creating a treat that’s guilt-free and utterly delicious.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/3 cup cocoa powder, dark and intense
• 1/4 cup maple syrup, pure and golden
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, fine and crunchy
• 1/2 cup shredded coconut, sweet and chewy
• 1/4 cup dark chocolate chips, melty and luxurious
• 1/4 cup sliced almonds, toasted and crisp

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a food processor, blend the cooked lentils and almond butter until completely smooth, scraping down the sides as needed.
3. Add the cocoa powder, maple syrup, eggs, vanilla extract, baking soda, and sea salt to the food processor. Blend until the mixture is uniform and glossy.
4. Fold in the shredded coconut and dark chocolate chips by hand, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the surface.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch. A toothpick inserted into the center should come out with a few moist crumbs.
7. Allow the brownies to cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

These brownies are fudgy, dense, and packed with layers of texture from the coconut and almonds. The hint of salt enhances the deep chocolate flavor, making them irresistible. Serve them chilled for a firmer texture or slightly warmed to highlight the gooey chocolate chips.

Espresso Lentil Protein Brownies

Get ready to fuel your day with a twist—espresso lentil protein brownies that pack a punch of energy and flavor.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/4 cup espresso, bold and aromatic
• 1/3 cup cocoa powder, dark and intense
• 1/2 cup maple syrup, pure and sweet
• 1 tsp vanilla extract, pure and fragrant
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, fine and crunchy
• 1/2 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a blender, combine the creamy lentils, rich almond butter, bold espresso, dark cocoa powder, pure maple syrup, fragrant vanilla, fresh baking soda, and crunchy sea salt. Blend until smooth.
3. Fold in the luxurious dark chocolate chips by hand for those gooey pockets of joy.
4. Pour the batter into the prepared pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, until the edges pull away slightly and a toothpick comes out mostly clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and rich, these brownies boast a fudgy center with a crackly top. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Vanilla Bean Lentil Protein Brownies

Craving something sweet but want to keep it healthy? These Vanilla Bean Lentil Protein Brownies are your guilt-free ticket to dessert heaven.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/3 cup maple syrup, pure and golden
• 1/4 cup cocoa powder, dark and intense
• 2 eggs, farm-fresh and room temperature
• 1 vanilla bean, seeds scraped for aromatic sweetness
• 1/2 tsp baking soda, for that perfect rise
• A pinch of sea salt, finely ground to balance flavors

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper.
2. In a blender, combine the creamy lentils, rich almond butter, and golden maple syrup until smooth.
3. Add the dark cocoa powder, farm-fresh eggs, aromatic vanilla bean seeds, baking soda, and sea salt to the blender. Blend until fully incorporated.
4. Pour the batter into the prepared baking dish, using a spatula to spread it evenly.
5. Bake for 20-25 minutes, or until the edges pull away from the sides and a toothpick comes out clean.
6. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yield brownies that are fudgy, packed with protein, and have a deep chocolate flavor with hints of vanilla. Serve them warm with a scoop of vanilla ice cream for an indulgent twist.

Raspberry Swirl Lentil Protein Brownies

These Raspberry Swirl Lentil Protein Brownies are your guilt-free ticket to dessert heaven. Packed with protein and bursting with fruity flavor, they’re a game-changer for your sweet tooth.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/3 cup maple syrup, pure and golden
• 1/4 cup cocoa powder, dark and intense
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, fine and crunchy
• 1/2 cup fresh raspberries, juicy and vibrant

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a blender, combine the cooked lentils, almond butter, maple syrup, cocoa powder, eggs, vanilla extract, baking soda, and sea salt. Blend until smooth.
3. Pour the batter into the prepared pan, spreading it evenly with a spatula.
4. In a small bowl, mash the fresh raspberries with a fork until slightly chunky.
5. Drop spoonfuls of the raspberry mash onto the brownie batter. Use a knife to swirl the raspberries into the batter for a marbled effect.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft.
7. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Get ready for brownies that are fudgy, rich, and perfectly sweet with a tangy raspberry twist. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Mint Chocolate Lentil Protein Brownies

Yes, you read that right—brownies that pack a protein punch and a refreshing minty twist. These aren’t your average dessert; they’re a game-changer for snack time.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 2 large farm-fresh eggs
• 1/2 cup cooked lentils, cooled and drained
• 1/4 cup unsweetened cocoa powder
• 1 tsp pure peppermint extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup dark chocolate chips, melted

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a large bowl, whisk together the creamy almond butter and pure maple syrup until smooth.
3. Beat in the farm-fresh eggs one at a time, ensuring each is fully incorporated.
4. Fold in the cooked lentils, unsweetened cocoa powder, pure peppermint extract, baking soda, and fine sea salt until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick comes out mostly clean. Tip: The edges should be set, but the center will still be soft.
7. Let the brownies cool in the pan for 10 minutes, then drizzle with melted dark chocolate chips. Tip: For extra minty flavor, sprinkle crushed peppermint candies on top before the chocolate sets.
8. Allow to cool completely before slicing into squares. Tip: For cleaner cuts, chill the brownies for 30 minutes before slicing.

Light, fudgy, and with a surprising crunch from the lentils, these brownies are a texture dream. Serve them chilled with a scoop of vanilla ice cream for a contrast that’ll make your taste buds sing.

Coconut Lentil Protein Brownies

Who knew brownies could pack a protein punch and taste this good? These Coconut Lentil Protein Brownies are a game-changer, blending decadent chocolate with the wholesome goodness of lentils and coconut.

Ingredients

• 1 cup cooked red lentils, creamy and smooth
• 1/2 cup coconut flour, lightly packed and fragrant
• 1/2 cup cocoa powder, rich and unsweetened
• 1/2 cup maple syrup, pure and velvety
• 1/4 cup coconut oil, melted and glossy
• 2 large eggs, farm-fresh and room temperature
• 1 tsp vanilla extract, pure and aromatic
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, finely ground
• 1/2 cup dark chocolate chips, luxurious and melty

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mash the cooked red lentils until smooth, ensuring no lumps remain for a silky texture.
3. Add the coconut flour, cocoa powder, maple syrup, melted coconut oil, eggs, vanilla extract, baking soda, and sea salt to the lentils. Mix until fully combined, scraping down the sides as needed.
4. Fold in the dark chocolate chips, reserving a handful for sprinkling on top before baking.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch. A toothpick inserted should come out with a few moist crumbs.
7. Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. This patience ensures they set properly and don’t fall apart.

Get ready for brownies that are fudgy, rich, and surprisingly nutritious. Serve them slightly warmed with a dollop of coconut whipped cream for an extra indulgent treat.

Orange Zest Lentil Protein Brownies

Make your taste buds dance with these Orange Zest Lentil Protein Brownies—packed with flavor and a protein punch that’ll surprise everyone.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/3 cup maple syrup, pure and golden
• 1/4 cup cocoa powder, dark and intense
• 2 large eggs, farm-fresh and vibrant
• 1 tsp vanilla extract, pure and aromatic
• Zest of 1 orange, bright and zesty
• 1/2 tsp baking soda, fresh and active
• Pinch of sea salt, fine and crisp

Instructions

1. Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
2. In a blender, combine the creamy lentils, rich almond butter, golden maple syrup, and vibrant eggs until smooth.
3. Add the dark cocoa powder, aromatic vanilla extract, zesty orange zest, fresh baking soda, and crisp sea salt to the blender. Pulse until fully incorporated.
4. Pour the batter into the prepared pan, using a spatula to spread it evenly.
5. Bake for 20-25 minutes, or until the edges pull away from the pan and a toothpick comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crave-worthy with a fudgy center and a citrusy kick, these brownies are a game-changer. Serve them warm with a scoop of vanilla ice cream for an unforgettable dessert experience.

Walnut Fudge Lentil Protein Brownies

Craving a guilt-free indulgence that packs a protein punch? These walnut fudge lentil protein brownies are your answer—decadent, nutritious, and utterly irresistible.

Ingredients

• 1 cup cooked lentils, creamy and smooth
• 1/2 cup almond butter, rich and velvety
• 1/3 cup maple syrup, pure and golden
• 1/4 cup cocoa powder, dark and intense
• 1 tsp vanilla extract, aromatic and sweet
• 1/2 tsp baking soda, fresh and active
• 1/4 tsp sea salt, fine and crunchy
• 1/2 cup walnuts, roughly chopped and toasted
• 1/4 cup dark chocolate chips, melty and luxurious

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a food processor, blend the cooked lentils and almond butter until perfectly smooth.
3. Add the maple syrup, cocoa powder, vanilla extract, baking soda, and sea salt to the processor. Blend until the mixture is uniform and glossy.
4. Fold in the toasted walnuts and dark chocolate chips by hand for that chunky, fudgy texture.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch.
7. Let the brownies cool in the pan for at least 10 minutes before slicing to ensure clean cuts.

Heavenly dense and fudgy, these brownies boast a deep chocolate flavor with a satisfying crunch from the walnuts. Serve them warm with a scoop of vanilla ice cream for an extra decadent treat.

Spiced Pumpkin Lentil Protein Brownies

Spice up your snack game with these Spiced Pumpkin Lentil Protein Brownies—**packed** with flavor, protein, and a kick that’ll have you coming back for more. **Perfect** for post-workout or when that sweet tooth hits hard.

Ingredients

• 1 cup creamy pumpkin puree (not pie filling)
• 1/2 cup cooked red lentils, cooled (silky smooth texture)
• 1/2 cup almond flour (fine, blanched)
• 1/4 cup cocoa powder (rich, unsweetened)
• 1/4 cup maple syrup (pure, grade A)
• 2 tbsp coconut oil (unrefined, melted)
• 1 tsp vanilla extract (pure, high-quality)
• 1 tsp pumpkin pie spice (aromatic, freshly ground)
• 1/2 tsp baking soda
• 1/4 tsp sea salt (fine, for balance)
• 1/2 cup dark chocolate chips (mini, for melty pockets)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the pumpkin puree, cooked lentils, maple syrup, coconut oil, and vanilla extract until **smooth and homogenous**.
3. Sift in the almond flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Fold gently to combine, **avoiding overmixing** to keep the brownies tender.
4. Stir in the dark chocolate chips, reserving a handful for topping.
5. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
6. Bake for 20-25 minutes, or until the edges are set but the center is still slightly soft to the touch—**this ensures fudgy brownies**.
7. Let cool in the pan for 10 minutes, then lift out using the parchment overhang and cool completely on a wire rack.

Here’s the deal: these brownies are **fudgy, spiced, and packed with melty chocolate surprises**. Serve them warm with a dollop of coconut yogurt or freeze for a cool treat that’s ready whenever.

Conclusion

Recipes that pack a protein punch and satisfy your sweet tooth? Yes, please! Our roundup of 12 Delicious Lentil Protein Brownies proves that healthy treats can be utterly irresistible. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you’re as excited about these brownies as we are, don’t forget to share the love on Pinterest. Happy baking!