Fudgy Black Sesame Brownies
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 16
These gluten free, vegan brownies get a ton of nutty flavour from black sesame seeds and toasted sesame oil, and a fudgy, "buttery" texture from pureed Tongues of Fire beans. With just a touch of coconut sugar, agave and stevia to sweeten, it's a refined-sugar-free treat too!
Ingredients
- 1 ½ cups cooked tongues of fire, adzuki or black beans, rinsed and drained well shopping list
- ¼ cup cocoa powder shopping list
- ½ cup quinoa flakes shopping list
- ¼ tsp salt shopping list
- ⅓ cup agave nectar shopping list
- ¼ tsp liquid stevia shopping list
- 2 tbsp coconut palm or raw sugar shopping list
- 3 tbsp canola oil shopping list
- 1 tbsp toasted sesame oil shopping list
- 1 tbsp vanilla extract shopping list
- ½ tsp baking powder shopping list
- 2 tbsp black sesame seeds (you can use toasted white sesame if you can’t find black) shopping list
- ⅓ cup miniature dark chocolate chips (use stevia-sweetened for 100% RSF) shopping list
How to make it
- Preheat oven to 350F and spray an 8" baking pan with cooking spray. Set aside.
- In a food processor, combine the beans, cocoa powder, quinoa flakes, salt, agave, stevia, sugar, oils, vanilla and baking powder. Process until smooth.
- Pulse in the sesame seeds and chocolate chips.
- Bake for 30 minutes, then reduce heat to 325F and bake another 10-12 minutes, until dry on top and set.
- Remove from oven and immediately place in the freezer for 30 minutes.
- Remove from the freezer and let stand at least 30-40 minutes at room temperature before cutting
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