Tahini Brownies - Chocolate Covered Katie

Make this healthy Dark Chocolate Tahini Cupcakes recipe when you’re craving any flavorful, decadent, chocolatey dessert!

Healthy tahini muffins

Prepare to be shocked at how delicious these cupcakes are.

Heart-healthy tahini adds incredible moisture and richness to the recipe, while also pairing perfectly with the deep chocolate flavor.

Coffees can be grain-free, gluten-free, dairy-free, fat-free, egg-free and vegan. But more importantly, they are out of this world delicious.

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Ingredients for the recipe

You’ll need unsweetened cocoa powder, Dutch cocoa powder, black beans, flour, baking powder, salt, baking soda, sugar or sugar-free sweetener, chocolate chips, pure vanilla extract, and of course, tahini.

Black beans – This low-calorie superfood ingredient adds fiber, protein and moisture to muffins. Choose baked beans or canned beans.

flour – Options that work include white flour, some gluten-free all-purpose flour, sorghum, oat, whole wheat, or semolina flour.

You can also make your own oatmeal by processing half a cup of rolled oats or quick oats in a food processor until they reach the texture of flour.

Or for grain-free and flour-free tahini breads, substitute an equal amount of fine almond flour or almond flour for the oat or wheat flour.

cocoa powder – Dutch process cocoa powder is what gives desserts their classic brownie flavor. It should be available at most regular grocery stores and health food stores.

If you can’t find it, simply increase the regular cocoa powder to a fourth cup.

Sugar – Go with your favorite granulated sweetener. For refined sugar-free brownies, use coconut sugar, palm sugar, or sugar-free xylitol or granulated erythritol.

Ingredient Substitutes – For a fun flavor, add a half-ripe banana to the food processor before blending.

If you’re looking for low-carb and keto tahini muffins, try the keto muffin recipe in the recipe box below. Before baking, pour in the fourth cup or so of soft tahini.

Chocolate tahini cupcakes recipe video

See above – step by step video

More about tahini

Tahini, sometimes called tahini, is a Middle Eastern condiment made from ground, hulled, toasted sesame seeds.

Tahini is often used in savory recipes such as salad dressings, dips, hummus or baba ghanoush. However, it makes a wonderful addition to cakes, cookies and pies.

Just one tablespoon of these healthy sesame seeds has 90 calories and 3 grams of protein, plus antioxidants, calcium, iron, selenium and fiber.

The flavor of tahini can be described as strong, slightly bitter, earthy and nutty.

The thick tahini in these brownies is fortified with cocoa powder, giving the recipe a bit of a sesame kick without overpowering the rich chocolate flavor.

Brownies with white chocolate chips and dark chocolate chips

Vegan Tahini Muffins Recipe

These muffins are naturally egg and dairy free and the tahini is butter.

If serving the recipe as a vegan dessert, be sure to use dairy-free chocolate chips.

Most grocery stores should sell dairy-free dark chocolate or semisweet chocolate chips. If you can’t find them, you can finely chop a vegan chocolate bar and use chopped chocolate instead of chips.

Or make your own at home Sugar-free chocolate chips.

How to make tahini brownies

Begin by greasing an eight-inch square baking pan or lining the bottom of the pan with parchment paper.

Preheat the oven to 330 degrees Fahrenheit. If using canned black beans, drain and rinse the beans very well.

Combine black beans, tahini, cocoa powder, flour, baking powder, salt, baking soda, sugar, and pure vanilla extract in a food processor until completely smooth.

While a blender will technically work, I recommend using a food processor if possible as it will yield the best textured brownies.

You can mix in the chocolate chips before or after mixing, but don’t forget to add them. Coffees will be nowhere near as rich and fudgy without them.

Spread the tahini brownie batter into the prepared pan. Feel free to sprinkle some extra mini chocolate chips on top and/or swirl a few tablespoons of the softened tahini over the top of the cupcake batter with a fork.

Place the brownie pan on the middle rack of the oven. Bake in a calibrated oven for fourteen minutes. After this time, the buns should still be slightly visible.

Allow the coffee beans to cool, then refrigerate in a bowl – uncovered or very loosely covered with a cloth or paper towel – until firm. The chewy brown texture and taste will be even better the next day, if you can wait that long!

After a day, cover and refrigerate the leftovers, leaving a small space in the container for excess moisture to escape. The chocolate dessert should keep well for about three to four days.

You can also slice and freeze leftovers in an airtight container for up to three months. Thaw before enjoying.

Instructions for using a food scale

If you want to measure the tahini cake ingredients in grams instead of the tablespoons and cups listed on the recipe box, here are the amounts you’ll use:

80 grams of tahini, 40 grams of flour or oats, 10 grams of unsweetened cocoa powder, 10 grams of Dutch cocoa or extra regular cocoa powder, 100 grams of sweetener, 5 grams of pure vanilla extract, 80 grams of chocolate chips and 25 grams of black.

If using canned beans, measure out 250 grams of beans after drying and rinsing. Or if using baked beans, measure out 250 grams after cooking and draining. This amount is equal to 1 1/2 cups of cooked beans or a 15-ounce can after drying.

Also add 1/4 teaspoon salt and 1/2 teaspoon baking powder, too small to measure on a food scale.