Tahini Dark Chocolate Brownies (Print Version)
Indulgent brownies fusing tahini, dark chocolate, and black beans. Soft, moist, and naturally gluten free.
# Ingredients:
01 -
1 can black beans, drained and rinsed
02 -
2 tbsp cocoa powder
03 -
2 tbsp Dutch cocoa powder or additional regular cocoa powder
04 -
1/3 cup flour (white, spelt, oat, almond, or sorghum flour)
05 -
1/3 cup tahini
06 -
1 tsp pure vanilla extract
07 -
1 tsp baking powder
08 -
1/4 tsp salt
09 -
1/4 tsp baking soda
10 -
1/2 cup sugar
11 -
1/2 cup chocolate chips
12 -
Optional: 1-2 tbsp additional tahini for decoration
# Steps:
01 -
Preheat the oven to 330°F (165°C). Grease or line an 8-inch baking pan.
02 -
Combine all non-optional ingredients in a food processor until smooth. A blender can also be used but may alter taste and texture slightly.
03 -
Spread the batter evenly into the prepared baking pan. If desired, sprinkle additional chocolate chips on top or swirl additional tahini into the batter using a fork.
04 -
Bake in the preheated oven for 14 minutes. The brownies will still be slightly underbaked.
05 -
Refrigerate the brownies until firm, uncovered or loosely covered. They will taste better the next day.
# Notes and Tips:
01 -
Most flours, including almond flour, work in this recipe. For coconut flour, use only 2 tablespoons due to its high absorbency.