These brownies just happen to be gluten free and high in protein, but don’t tell anyone. The truth is they are the best easiest brownies you will find. Just process everything in a food processor, even a hand blender will work, pour into prepared pan and dessert is done.
We added tahini and halva to the brownies for some extra flavor and texture.
Tahini and Halva Black Bean Brownies
Servings
12 Servings
Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 2 eggs
- 3 tablespoons extra virgin olive oil
- ¾ cup cocoa powder
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¼ cup silan or maple syrup
- ¼ cup sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup 100% tahini
- 3 ounces halvah broken into 1 inch pieces
Instructions
- Preheat oven to 350°F.
- Lightly grease an 8×8-inch baking pan or a 12-cup standard size muffin pan.
- In a food processor or a bowl with an immersion blender, process black beans with eggs, evoo, cocoa powder, salt, vanilla, silan, sugar, baking powder and baking soda. Puree until smooth, scraping down sides and needed.
- If the batter is too thick, add a tablespoon or 2 of water and pulse again. It should be thick and not runny.
- Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spatula.
- Use a spoon to drizzle tahini over top brownies. Scatter the halva. Gently run a knife through to marble the brownies.
- Bake for 20-26 minutes if using muffin tins or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
Nutrition
Nutrition Facts
Tahini and Halva Black Bean Brownies
Amount per Serving
Calories
191
% Daily Value*
Fat
9.9
g
15
%
Cholesterol
27
mg
9
%
Sodium
180
mg
8
%
Carbohydrates
23.7
g
8
%
Fiber
4.2
g
18
%
Sugar
11.6
g
13
%
Protein
5.7
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
I made these yesterday when all my grown kids were visiting for dinner! I accidentaly added the techina to the batter – and think it really worked! Other than telling my “guests” and husband to make a “shehakol” instead of a “mezonot” I didn’t admit to its base ingredient until they all told me how good it was. And it was. I will definitely be making this again.
Yay! Thanks so much for sharing.