While there’s nothing wrong with eating a regular brownie, I also love when my treats can double as a nutrient dense snack. Enter the black bean brownie. I know beans in brownies doesn’t exactly sound mouthwatering, but trust me on this one.
Beans replace flour as the starchy component in traditional brownies which not only makes them gluten free and lower-glycemic (better for blood sugar balance) but also gives them that dense, fudgy quality that, in my opinion, makes for an ideal brownie.
The tahini swirl is optional but very worth it. I love tahini in both sweet and savory dishes and its earthy richness pairs so well with chocolate. Tahini is also rich in minerals like calcium, magnesium and iron.
Beans are great for both gut and hormone health and most of us aren’t eating enough of them. Their high fiber content feeds your gut bugs and helps to bind substances that are detoxed by liver (such as hormones) and sent back into the digestive tract for excretion.
Supporting your gut health while having a tasty dessert sounds like a win-win to me!
Black Bean Tahini Brownies
FOR THE BROWNIES:
1-15 oz can black beans, rinsed
2 heaping tbsp ground flaxseed
6 tbsp water
3 tbsp coconut oil, melted
3/4 cup cocoa powder
2/3 cup coconut sugar
2 tbsp maple syrup
1 1/2 tsp baking powder
1 tsp vanilla extract
1/4 teaspoon sea salt
Optional: 3/4 tsp ground cardamom
FOR THE TAHINI SWIRL:
1/3 cup tahini
1 1/2 tbsp maple syrup
Optional: 1/4 tsp ground cardamom
1/4 cup mini chocolate chips
DIRECTIONS:
First, make sure you rinse your beans a few hours ahead so they have time to dry a bit (this way less of the residual water is added to your batter.) When you’re ready to start, preheat the oven to 350 degrees F.
Next, combine flaxseed and water in a food processor and pulse a few times to combine. Let stand for a few minutes to thicken.
Meanwhile, make prep the tahini by combining with maple syrup (and cardamom, if using) in a small bowl.
Now, add the rest of the brownie ingredients to the processor and blend until smooth. Pour batter into a square 8 x8 baking dish lined with a piece of parchment paper.
To create the tahini swirl: drop spoonfuls of the sweetened tahini, spaced slightly apart, on top of batter. Take the tip of a knife and drag it through the dollops of tahini creating a decorative swirl pattern. Sprinkle mini chocolate chips over the top.
Bake for 25-35 minutes, until top of brownies is dry and edges are starting to pull away from the pan. Let cool before cutting into squares.
Brownies will keep for a few days at room temp, a few more days in the fridge and they actually reheat pretty well in the microwave it you decide to freeze them.
Makes 16 brownies.
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