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Line a brownie pan with parchment paper (I use 8 by 8 inch). Preheat the oven to 350 degrees F/180ºc. 9 by 5 loaf also works.
Rinse the red lentils. Drain and add to a saucepan. Add 1.5 cups of water and cook partially covered over medium heat. Cook for 12 to 13 minutes or until the lentils are cooked. Stir once in between. Cool for a few minutes, then drain any excess water from the saucepan.
Add to a food processor or blender.
Heat maple syrup and oil in a skillet over medium heat. When hot, add chocolate and sugar and mix. Take off heat. Continue to mix until chocolate is melted and well combined.
Add the melted chocolate and the rest of the ingredients (except ¼ cup chocolate chips) to the food processor and process until a smooth batter.
Pour into prepared brownie pan. Sprinkle 2 tbsp chocolate chips on top and mix them in. Sprinkle more to top.
Bake for 32 to 35 minutes. Bake them a bit longer for more set and crispier edges. Check with a toothpick from the center if too soft/wet.
Cool for 15 minutes before slicing and serving. Refrigerate for up to 4 days, freeze for later.