Tahini Dark Chocolate Brownies

These rich and fudgy tahini brownies have become my go-to treat when I want something chocolatey that also packs a little extra nutrition. With black beans as a secret base and the nutty depth of tahini, they are deeply satisfying and surprisingly simple to make. You can make them vegan and gluten free with a few easy swaps, and they are a hit with everyone who tries them.

I first baked these on a whim for a friend who could not have gluten. We could not stop eating them and they have become my standard for potlucks and cozy nights in.

Ingredients

• Black beans: bring pure moisture and a protein boost Go for organic if possible and rinse them well to keep flavors clean
• Cocoa powder: delivers rich chocolate notes Choose a good quality unsweetened cocoa
• Dutch cocoa powder: adds a deeper flavor Layer both for depth or use just regular cocoa if that is what you have
• Flour: holds everything together You can use all-purpose oat or spelt for classic brownies or almond or sorghum for gluten free results
• Tahini: gives a nutty creamy finish and replaces butter Use a runny well-stirred tahini for best texture
• Pure vanilla extract: lifts all the chocolate flavors Select a real vanilla extract not imitation if you can
• Baking powder: ensures the brownies rise just enough Always double check that your leavening is fresh
• Salt and baking soda: balance the sweetness and deepen the chocolate Taste your tahini first and adjust salt to your liking
• Sugar: sweetens the brownies but you can swap for coconut sugar to avoid refined sugar
• Chocolate chips: are a must for gooey pools of chocolate Use semi-sweet or dark for the richest flavor and check labels for dairy free if needed
• Extra tahini for swirling: creates a bakery style decorative look and more tahini flavor Use it as an optional topping

Step-by-Step Instructions

Prepare the Beans:

Drain and rinse the black beans until the water runs clear This step removes the canned taste and helps keep the brownies tasting fresh

Blend the Batter:

Combine all non optional ingredients black beans cocoa powders flour tahini vanilla baking powder salt baking soda sugar and chocolate chips in a food processor Process until completely smooth Scrape down the sides once or twice to make sure there are no bean bits left behind This blending step is key for a fudgy crumb

Prep the Pan:

Preheat your oven to 330 F Use parchment paper or grease an 8 inch pan for easy removal later Pour the thick batter into the pan and smooth the top with a spatula

Decorate and Swirl:

If desired drizzle extra tahini on top of the batter Use a fork to gently swirl for a marbled look You can also sprinkle more chocolate chips on top for extra chocolate bursts

Bake the Brownies:

Slide the pan onto the middle rack and bake for about 14 minutes The brownies should still look soft and a bit underbaked in the center

Chill and Set:

Let the brownies cool in the pan then move them to the fridge uncovered or loosely covered for several hours or overnight This helps them firm up and makes slicing clean and easy

Save

I always sneak a few chocolate chips on top right before baking because I love getting those melty pools in every bite. My niece tried these at a family event and asked me to text her mom the recipe right away.

Storage Tips

Keep brownies stored in the refrigerator for up to five days The cool temperature not only helps them set up but also makes the texture extra fudgy If you prefer a warm brownie feel free to microwave individual pieces for just a few seconds before eating They also freeze well just wrap each brownie tightly and thaw at room temperature when the craving strikes

Ingredient Substitutions

Feel free to change up the flour to match any dietary needs Almond flour works for grain free or use oat flour for extra fiber If you do not have tahini you can use almond or sunflower seed butter though the flavor will change slightly For a sugar alternative coconut sugar or your favorite granulated sweetener both work well For nut free be sure your chocolate chips and tahini are certified safe

Save

Serving Suggestions

These brownies are delicious straight from the fridge but you can get creative for dessert Dress them up with a scoop of coconut or vanilla ice cream and a drizzle of extra tahini Fresh berries or a sprinkle of sea salt flakes make a lovely finishing touch Sometimes I spread a bit of peanut butter on top for an even richer treat

Cultural Context

Tahini has been a staple in Middle Eastern cuisine for centuries often appearing in both savory and sweet dishes Here it lends a rich nutty background to the classic crowd pleasing chocolate brownie This fusion makes the recipe both comforting and unique and broadens what a brownie can taste like

Recipe FAQs

→ What does tahini add to these brownies?

Tahini brings a subtle nutty richness and smooth texture, making the brownies extra fudgy and flavorful without overpowering the chocolate.

→ Can I use a different flour?

Yes, most flours work well, including white, spelt, oat, almond, or sorghum. For coconut flour, use just two tablespoons due to its absorbency.

→ Are these brownies suitable for a vegan diet?

Absolutely. Use plant-based chocolate chips, and ensure all ingredients you select are vegan to keep the brownies dairy-free.

→ Why use black beans as a base?

Black beans add moisture and structure without impacting the chocolate flavor, allowing for a tender crumb and a boost in protein and fiber.

→ How should I store these brownies?

For best results, refrigerate the baked brownies until firm. They taste even richer after chilling overnight, enhancing the chewy, fudgy texture.

→ Can I add extra toppings?

Yes, swirling additional tahini or sprinkling more chocolate chips on top before baking adds extra flavor and eye-catching decoration.