I love tahini. I love chocolate. I love anything which sneaks a bit of extra goodness in (without anyone even noticing…) And that’s why I love that these delicious brownies have black beans in them 🙂 This recipe combines all 3 of those things and they come together to make an amazingly moist brownie with a deep, earthy undertone flavour from the tahini. These 3 ingredients alone, contain soooo much nutritional goodness, it’s hard to believe that a chocolate brownie could be so good for you. My boys can’t believe their luck when I say there is no limit on how many they want to eat in one go! My 13-year-old asked for another after saying he’d already had 5! I said no!! On the basis there would be none left for me 😉 !!
I hope you love them as much as we do!
Enjoy! Joanne x
Black Bean & Tahini Vegan Chocolate Brownies
- 480 g black beans 2 tins, drained
- 140 g tahini
- 100 g granulated molasses (do not use syrup) or use oconut or brown sugar
- 2 very ripe bananas
- 40 g cacao powder
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- 2 tbsp ground chia seeds
- 1 pinch sea salt
- 100 g dark chocolate chips
You will need a 20x20cm brownie tin & food processor for this recipe. Pre-heat the oven to 180 degrees C.
Place all the ingredients (excluding the chocolate chips) into a food processor and blitz until smooth.
Remove the jug from the food processor and stir through the chocolate chips.
Add the brownie mixture to the tin and evenly spread out the mixture with the back of a spoon.
Bake the brownies in the oven at 180 degrees C for 20-25 mins or until a skewer comes out clean.
Allow the brownies to cool for around 30 mins before serving. They taste even better the following day when they have had a chance to cool completely in the fridge. Just be sure to place a piece of kitchen roll in the bottom of a lidded container when storing to collect any moisture/condensation.