Tahini Brownies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Combine wet and dry. Slowly add the dry ingredients to the bean mixture, mixing thoroughly to create a smooth brownie batter without lumps.
- Add chocolate chips. Fold in the chocolate chips gently to distribute them evenly throughout the batter.
- 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.
- 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.
- 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
Find it online: https://kitchenbynora.com/tahini-brownies-recipe/
