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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

12 - 16 servings

Fudge Brownies (Lentil and Cocoa) – Gluten-Free


  • 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 is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, and it can be dairy-free and soy-free. It is a wheat-free recipe suitable for a wheat-free diet.


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