Tahini Brownies Recipe

Introduction

These Tahini Brownies are a delicious, fudgy twist on the classic treat, incorporating creamy tahini and black beans for added moisture and nutrition. Perfect for anyone looking for a rich, chocolatey dessert with a unique, nutty flavor.

Ingredients

• 1 can black beans
• 2 tbsp cocoa powder
• 2 tbsp Dutch cocoa powder (or additional regular cocoa powder)
• 1/3 cup flour (white, spelt, oat, almond, sorghum, etc.)
• 1/3 cup tahini
• 1 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper.
2. Step 2: Drain and rinse the black beans thoroughly to remove any excess liquid or salt.
3. Step 3: In a blender or food processor, combine the black beans, cocoa powders, tahini, vanilla extract, sugar, baking powder, baking soda, salt, and flour. Blend until the mixture is smooth and well combined.
4. Step 4: Stir the chocolate chips into the batter by hand, reserving a few to sprinkle on top if you like.
5. Step 5: Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips over the top.
6. Step 6: Bake for 20-25 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs.
7. Step 7: Allow the brownies to cool completely before cutting into squares and serving.

Tips & Variations

• For a gluten-free option, use almond or oat flour instead of wheat flour.
• Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
• Substitute sugar with coconut sugar or maple syrup for a different sweetness profile.
• For extra richness, swirl in some melted dark chocolate or peanut butter before baking.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months—thaw before serving. Reheat gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of black beans?

Yes, you can substitute black beans with navy beans or cannellini beans, but black beans offer a neutral flavor and best texture for these brownies.

Does tahini affect the flavor of the brownies?

Tahini adds a subtle nutty richness that complements the chocolate well without overpowering the brownies. It also helps create a moist and fudgy texture.

Tahini Brownies Recipe

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★★★★★

4.7 from 65 reviews

These Tahini Brownies are a unique and delicious twist on traditional brownies, combining the rich, nutty flavor of tahini with the deep chocolate taste from cocoa powders and black beans. They provide a moist, fudgy texture while offering a slightly healthier alternative using black beans as a base, making them gluten-free and packed with protein and fiber.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 can black beans, drained and rinsed
• 2 tbsp cocoa powder
• 2 tbsp Dutch cocoa powder (or additional regular cocoa powder)
• 1/3 cup flour (white, spelt, oat, almond, sorghum, or similar)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 1/2 cup chocolate chips

Wet Ingredients

• 1/3 cup tahini
• 1 tsp pure vanilla extract

Instructions

1. Prepare the beans. Drain and rinse one can of black beans thoroughly to remove any excess liquid and reduce any canned taste. This is the base of your brownies and provides moisture and protein.
2. Blend the base. In a food processor or blender, combine the black beans, tahini, vanilla extract, and sugar. Blend until the mixture is smooth and creamy, ensuring there are no whole bean pieces left.
3. Mix dry ingredients. In a separate bowl, whisk together the cocoa powder, Dutch cocoa powder, flour of choice, baking powder, salt, and baking soda until evenly combined.
4. Combine wet and dry. Slowly add the dry ingredients to the bean mixture, mixing thoroughly to create a smooth brownie batter without lumps.
5. Add chocolate chips. Fold in the chocolate chips gently to distribute them evenly throughout the batter.
6. Prepare to bake. Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper to prevent sticking.
7. Bake the brownies. Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
8. Cool and serve. Allow the brownies to cool in the pan for at least 15 minutes before slicing. This helps them set properly for clean cuts and better texture.

Notes

• You can substitute the can of black beans with cooked black beans if you prefer to avoid canned.
• Choose your preferred flour type according to dietary needs; almond or oat flour gives a nuttier flavor and gluten-free option.
• Adjust sugar according to your sweetness preference or substitute with a natural sweetener.
• Adding an extra 1/4 teaspoon of baking powder can help if you want a slightly lighter texture.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a vegan version, ensure the chocolate chips are dairy-free.

Keywords: Tahini brownies, black bean brownies, gluten-free brownies, healthy brownies, vegan brownies, chocolate brownies, easy dessert