Preheat oven to 350°F.

Lightly grease an 8x8-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 8x8 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 8x8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn't be jiggly when shaken.