Fudgy Black Bean, Cacao & Tahini Brownies

If you’ve never baked with black beans before, prepare to be pleasantly surprised. These healthy chocolate brownies with black beans, cacao and tahini are one of those magical recipes that taste far more decadent than their ingredients suggest. They’re rich, deeply chocolatey, and naturally gluten-free — yet made with wholesome staples you probably already have in the pantry - you know I love a pantry recipe!

Fudgy Black Bean, Cacao & Tahini Brownies

The secret? Black beans create a smooth, velvety base that gives the brownies a fudgy texture without any flour. Tahini adds a subtle nutty richness, cacao brings that bold chocolate flavour, and a touch of maple syrup keeps everything perfectly sweet without being overpowering. It's the kind of treat you can feel good about eating… and even better about sharing.

These brownies come together in minutes: toss everything into a blender, pour into a tin, and bake. No complicated steps, no creaming butter, no fuss. They’re also easily made dairy-free and vegan with a simple flax-egg swap, making them ideal for anyone with dietary needs.

Whether you’re looking for a healthier dessert, a snack that won’t leave you feeling sluggish, or a clever way to sneak more fibre and protein into your treats, this recipe is a keeper. And trust me — no one will guess the secret ingredient unless you tell them.

Scroll down for the full recipe, and be prepared: once you try these, you may never go back to regular brownies again.

Fudgy Black Bean, Cacao & Tahini Brownies - healthy chocolate brownies with black beans

Ingredients

• 1 can (400g) black beans, rinsed & drained well

• 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)

• 1/3 cup tahini

• 1/4 cup melted coconut oil (or olive oil)

• 1/2 cup maple syrup or honey

• 1/3 cup cacao powder

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/4 tsp sea salt

• Optional:

  • 1/3 cup dark chocolate chips

  • Sesame seeds for topping

Instructions

1. Preheat oven to 350°F / 175°C and line a small baking tin (8×8 inch / 20×20 cm) with parchment paper.

2. Make flax eggs (if vegan): Mix ground flax + water and let sit 5–10 minutes until gel-like.

3. Blend the base: Add black beans, tahini, eggs (or flax eggs), coconut oil, maple syrup and vanilla to a food processor. Blend until completely smooth.

4. Add dry ingredients: Add cacao powder, baking powder and salt. Blend again just to combine — don’t overmix.

5. Fold in chocolate chips if using.

6. Pour into the baking tin, smooth the top with a spatula. Sprinkle sesame seeds or extra chocolate chips on top if you like.

7. Bake 22–28 minutes, depending on how fudgy you want them.The center should still be slightly soft.

8. Cool fully before slicing — they firm up as they set.