Gluten-Free Fudge Brownies Made with Cocoa and Lentils

Fudge Brownies (Lentil and Cocoa) – Gluten-Free

The first time I made these, Al wasn’t sure if he liked them or if they were just “okay.”  The second time I made them, he asked me to make some more!  The pureed lentils add a better flavor to the fudgy chocolate.

Gluten-Free Fudge Brownies - Cocoa and Lentils

Gluten-Free Fudge Brownies – Cocoa and Lentils

For the lentils, I cooked some without any seasoning like the following recipe.  After I removed the amount needed for this recipe, I saved the rest in small portions for soup or…possibly more brownies!


Rinse lentils to remove dirt and dust. Presoaking is not required.

Cover lentils with water, bring to a boil, let simmer until tender, approximately 20-30 minutes. Add hot water as needed to keep lentils covered.

Puree a portion at a time in food processor or blender until smooth.

Now you’re ready to make some brownies.


Fudge Brownies (Lentil and Cocoa) – Gluten-Free

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Makes 12 – 16 servings


  • 1/2 cup Butter, or casein-free Margarine, softened to room temperature
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 2 Large Eggs
  • 1/3 Cup Hershey’s® Cocoa
  • 1/2 cup Lentils, Cooked, pureed
  • 1/2 teaspoon Xanthan Gum, optional
  • 1/2 cup Pecans, broken


Puree the cooked lentils in food processor or blender.

Soften the butter ONLY enough to cream it (room temperature) — not too much. (This provides structure for creaming for a better brownie texture.)

Cream butter, sugar and vanilla with whisk or mixer; beat in eggs, then pureed lentils. Blend in cocoa, optional xanthan gum and nuts.

Bake in greased 8x8x2″ pan in a slow oven (325 degrees) for 35 to 40 minutes. Cool thoroughly. Cut in 12 – 16 squares. These are very soft until completely cooled.

Just a note on this basic question — are lentils gluten-free? Yes, lentils are gluten-free. Check the label, though, to be sure they weren’t processed on the same equipment that also processed wheat. Most manufacturers will state that below the ingredients list if there is a chance of cross-contamination.

This gluten-free recipe can also be dairy-free and soy-free.


Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

Easy Green Mama’s Gluten Free Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

The Tasty Alternative’s Allergy Friendly Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday

Frugal Follies’ Frugal Food Thursday

Katherine’s Corner Thursday Favorite Things

Vegetarian Mamma’s Gluten-Free Fridays

Rattlebridge Farm’s Foodie Friday

Simple Living and Eating’s Foodie Friday

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  • Miz Helen

    October 19, 2013

    Hi Pat,
    These are awesome Brownies, just perfect for a chilly afternoon treat. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

    • Pat

      October 20, 2013

      Thank you, Miz Helen. You are a splendid hostess!

  • Heidi

    April 25, 2010


    Have a question,

    you do not have flour listed as an ingredient but you mentioned making them for your husband with gluteny flour, should there be flour in these?


    • trulypat

      April 25, 2010

      No, there is no flour in these. For regular brownies I use the same recipe except for replacing the pureed lentils with an equal amount of flour.

  • Ohhh, yum!

    I love these “sneaky” recipes! A friend of mine recently turned me onto a cookbook called “The Daily Bean” by Suzanne White:

    It is an awesome cookbook and the recipes are easy to convert to GF (many recipes are naturally GF). I made a Pinto Bean Carrot Spice Cake and even some Pinto Bean Peanut Butter Cookies, they were awesome!

    I will definitely be making some lentil brownies in my near future! :-)

    Thanks Pat!

    • trulypat

      April 24, 2010

      I’ll have to look for that cookbook — I love pinto beans!

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