Double Black Brownies

Black sesame tahini and black beans combine to make one nourishing and delectable halloween brownie recipe! These brownies are dark, fudgy, rich and delicious. Packed with protein from the beans and eggs, healthy fats and calcium from the tahini and loads of antioxidants and magnesium from the raw cacao, they’re more than just a treat - they’re a nutrient bomb too. If you’re feeling a little fancy, drizzle over some oozy ganache and you’re set for a delicious halloween treat minus the spooky additives, preservatives and all-round cheap + nasty ingredients.

1 can black beans, drained + rinsed

¼ cup black tahini (or use 3 tbsp. regular tahini + 1 tbsp. oil of choice)

2 free range eggs OR 2 flax eggs (2 tbsp. flaxseed meal + 5 tbsp. water)

1 tsp. vanilla extract

½ cup coconut sugar

¾ cup raw cacao powder

1 ½ tsp. baking powder

Pinch of salt

Chocolate drizzle (optional)

60g of 70% dark chocolate (6 rows of Green & Blacks)

60g coconut cream (1/4 cup)

1 tbsp black tahini

1.     Preheat the oven to 180C and line a 20cm x 14cm baking tin with baking paper (I used a 20cm x 14cm glass Pyrex dish).

2.     If using, make the flax eggs by combining the flaxseed meal and water in a small bowl. Whisk and allow to sit for 5 minutes to thicken.

3.     Place all ingredients into a food processor or blender and process for a few minutes until the mixture is super smooth.

4.     Scoop the mixture into the lined baking tin and smooth the top with a spatula (the mixture will be quite thick).

5.     Bake for 15-20 minutes or until the top begins to dry slightly. You want the brownies to remain fudgy in the centre. Allow to cool for half an hour in the pan before slicing and serving.

6.     If adding the chocolate drizzle, simply break the block of dark chocolate into squares and place into a small metal bowl over a small saucepan of simmering water. Stir gently until beginning to melt. Add the coconut cream and black tahini. Stir to combine. Remove from the heat and add 1-2 tablespoons of the hot water that’s in the saucepan below and whisk until you achieve a smooth mixture. Drizzle the chocolate over the brownies just before serving if you want it runny & warm, or pour it over and allow it to set into a ganache in the fridge before slicing. Enjoy!