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.