No one will guess that lentils are hiding in this Vegan Skillet Brownie! It’s rich, fudgy, and perfect with a scoop of vegan ice cream. Gluten-free!
Happy Friday, everyone! I’m going to keep it short and simple today since I’m hanging out with the fam and enjoying some relaxation. But that couldn’t stop me from sharing this delicious vegan skillet brownie recipe!
Omg, this recipe though. I almost couldn’t believe my eyes (and tastebuds) when it came out of the oven.
You’ve heard of black bean brownies, I’m sure. Maybe chickpea blondies. But we’re going a step further and adding some LENTILS to this giant brownie!!
Grab a spoon. Let’s dig in.
This huge brownie is baked in a cast iron skillet because, let’s be honest, it just looks cooler. 😎 Perfect for serving to guests!
Just like most of my desserts, this vegan skillet brownie is made with wholesome ingredients like oats, almond butters, dates, and – of course – lentils! The brownie is super fudgy, rich, chocolatey, and absolutely incredible with a scoop of non-dairy ice cream.
After one bite into this brownie, my boyfriend declared it one of the best desserts I’ve ever made. Who would’ve thought you could eat lentils for dessert??
The whole pan was gone in 2 days. Nuff said.
If you’re still not sure what to make for Christmas dessert, this vegan skillet brownie is a great option! Don’t tell anyone there are lentils in the brownie until after they take a bite. 😉
- ⅓ cup dry brown lentils
- 1 cup pitted dates, soaked
- 1 cup rolled oats
- ¼ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened applesauce
- ¼ cup non-dairy milk
- ¼ cup almond butter, or nut/seed butter of your choice
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips
- Preheat oven to 350F.
- In a small saucepan, add lentils and 1 cup water. Bring to a boil; cover. Simmer for 15-20 minutes, until lentils are tender and most of the liquid is gone.
- In a small bowl, add dates; cover with boiling water. Let sit for 5 minutes, then drain.
- In a food processor or high-speed blender, add oats, cocoa powder, baking powder, baking soda, and salt. Pulse until a fine flour forms.
- Add drained dates, lentils, applesauce, milk, almond butter, and vanilla; process until smooth. Stir in chocolate chips.
- In a 12-inch cast iron skillet, pour batter. Smooth the top so that it is even. Sprinkle with more chocolate chips, if desired.
- Bake for 20-25 minutes. Serve warm.
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