Look no further for the best, fudgy Black Bean Tahini Brownies recipe that is nutritious while being free from nuts and gluten for those with dietary restrictions.
This recipe is a slight twist on my usual brownie recipe. I used tahini instead of almond butter, and garnished them with melted dark chocolate chips. They make a nutritious snack that satisfies your sweet cravings without refined sugar, plus they are free from nuts, gluten, flour, and oil.
Ingredients in fudgy black bean tahini brownies
Canned black beans: A source of plant protein, fibre, potassium, magnesium, and calcium
Tahini: Is made from ground sesame seeds and is typically used in hummus, salad dressings, and dips. It is particularly high in calcium, fibre, iron, potassium, and protein. Being a seed and not a nut, these Tahini Black Bean Brownies are a great choice for anyone with a nut allergy or as a school snack
Eggs: I always recommend organic eggs that were laid by happy chickens who roamed the land, saw sunlight, and were not fed antibiotics or pesticides
Cacao powder: We’re talking about the real deal here, not hot chocolate powder. Raw cacao is slightly bitter, and does not contain dairy or sugar
Vanilla extract: Pure extracts of vanilla bean (avoid the artificial vanilla extract) don’t contain sugar but still provide a really nice sweetness to this recipe
Maple syrup: Use pure maple syrup, not pancake syrup, for a deep, sweet and natural flavour
Baking powder: Just a bit of baking powder in this brownie recipe helps create a fluffy texture
Salt: We used 1/4 teaspoon of sea salt in the brownie batter, plus garnished the tops, along with melted chocolate, with coarse sea salt
Melted dark chocolate: To keep this recipe on nutritional point, go for the dark chocolate chips made from at least 70% cacao. You can always choose dairy-free if you have a dairy intolerance…or skip the extra chocolate in this recipe altogether
Fudgy Black Bean Brownies
Description
Fudgy brownies made with pureed black beans, natural sweeteners and tahini seed butter
Ingredients
Instructions
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Preheat oven to 350F
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Line an 8Ă—8 oven-safe baking dish or pan with parchment paper. To help it stick, wet the paper, ring it out, then form it into the dish
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Drain and rinse the beans and add them, along with all other ingredients, to a food processor. Blend on high, or "puree", for 2 minutes until creamy
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Spoon the batter into the prepared baking dish and bake for 20-25 minutes
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While the brownies are cooling completely, melt the chocolate chips in a double boiler by heating 2 inches of water in a saucepan. Place the chocolate chips in a stainless or glass bowl that sits on top of the pot. You don't want the water to heavily boil and splash into the chocolate. Stir the chocolate as it melts, then drizzle on the brownies. Slice into 9 even squares
