Fudgey Black Bean & Date Paste Brownies (with Tahini Swirl)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the date paste: Soak pitted dates in hot water for 10 minutes, drain them, and blend them with a very small splash of the soaking water until a thick, smooth paste forms. Measure out 2/3 cup.

Step 2

2. Prep the beans and oven: Rinse your black beans ahead of time so they can air dry. Preheat your oven to 350°F (175°C).

Step 3

3. Set up the flax egg: Combine the ground flaxseed and 6 tablespoons of water in a food processor, pulsing a few times. Let it rest for a few minutes until it thickens up.

Step 4

4. Mix the swirl: While the flax egg thickens, stir the tahini, 1.5 tablespoons of maple syrup, and optional cardamom together in a small bowl and set it aside.

Step 5

5. Process the batter: Add the date paste, dried black beans, melted coconut oil, cocoa powder, baking powder, vanilla, salt, and base cardamom to the processor with the flax egg. Blend until completely smooth and thick.

Step 6

6. Assemble: Spread the batter into an 8x8 inch square baking pan lined with parchment paper. Drop small spoonfuls of the sweetened tahini mixture on top, drag the tip of a knife through the dollops to create a marbled look, and scatter the chocolate chips.

Step 7

7. Bake: Bake for 30 to 40 minutes. Because date paste introduces extra moisture compared to dry coconut sugar, it needs a few extra minutes in the oven. It is done when the center feels firm and the edges slightly pull away from the sides. Let them cool completely before slicing into 16 bars.