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Tahini Brownies

This delicious dark chocolate healthy tahini brownies recipe can be both vegan and gluten free.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Cook Time 14 minutes
Total Time 14 minutes
Yield 8 - 12 brownies

Ingredients

  • 1 can black beans (or try these Keto Brownies)
  • 2 tbsp cocoa powder
  • 2 tbsp Dutch cocoa powder or additional regular
  • 1/3 cup flour (white, spelt, oat, almond, sorghum, etc.)
  • 1/3 cup tahini
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp each: salt and baking soda
  • 1/2 cup sugar (for refined-sugar-free, make Black Bean Brownies)
  • 1/2 cup chocolate chips (not optional)
  • optional 1-2 tbsp additional tahini as decoration

Instructions

  • *Most flours will work in the recipe, including almond flour for grain free brownies. Readers have had success with coconut flour: use 2 tablespoons instead of 1/3 cup since coconut flour is so absorbent.
    Drain and rinse the beans very well. Preheat the oven to 330 F. Grease or line an 8-inch baking pan. Combine all non-optional ingredients in a food processor until completely smooth. A blender can technically work, but taste and texture are better in a food processor. Spread into the pan. If desired, sprinkle more chocolate chips on top or swirl the additional tahini into the brownie batter with a fork. Bake 14 minutes. Refrigerate the still underbaked brownies until firm, uncovered or very loosely covered. They taste ten times better the next day, if you can wait!
    View Nutrition Facts

Notes

Also be sure to try these Healthy Chocolate Chip Cookies.
 

Nutrition Information

Serving: 1brownie | Calories: 140kcal | Carbohydrates: 21g | Protein: 4.5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 236mg | Fiber: 3.5g | Sugar: 11g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg