Gluten-Free Vegan Recipes / Vegan Baking / Vegan Desserts and Sweets

Tahini Caramel Black Bean Brownies (GF, V, NF)

Last updated on January 21st, 2020 at 03:47 am

Gooey, rich, chocolatey and wonderfully wicked, these vegan Tahini Caramel Black Bean Brownies have revolutionised my brownie game. Besides being completely drool-worthy, these gorgeous squares are nut-free, gluten-free and packed with protein. I am going to make a big call; I think these are my best brownies yet.

Close-up image of a stack four vegan brownies on a rustic metal tray with cocoa dusted around

Tahini and I have had a complicated relationship. To be honest, I find tahini a little bitter and while I’ve flirted, I’ve never committed. In fact, I’ve been a bit of a culinary cad. My tahini experiments have always ended with yet another jar wallowing away in the black hole that is my bottom pantry shelf. I’m not proud to be so cavalier but I just prefer peanut butter. I know tahini is better for me but…it’s peanut butter. Have you tried my peanut butter apple oats jar recipe? Seriously. 

And therein lies the rub.

Peanuts are nuts. Actually they are, botanically, a legume grown underground but in culinary terms they are treated  as a nut. They are also treated as nuts in daycare centres, aeroplanes and schools.

I had planned a decadent peanut butter swirl chocolate brownie but then realised I couldn’t give any to the Elf in her playgroup lunchbox. Frick. But as necessity is the mother of invention and I am an inventive mother in need of a brownie, tahini caramel black bean brownies are now served.

I’ve made black bean brownies before and I have come across tahini caramel while stalking my favourite food bloggers but I never imagined marrying the two could create such bliss. I am indeed, blissful. I am also a little queasy from the four or five trials to get the this recipe right but for the most part I am blissful.

These brownies are ridiculous. They are rich, really rich, fudgy and deeply chocolatey without a hint of the protein rich black beans hiding within. The sunflower seed meal replaces traditional flour or almond meal to create a nut free base while the ever so slight bitterness of the tahini is tempered by maple and vanilla.

It just works.


So, it would seem tahini and I are flirting again. I won’t ever leave peanut butter, we’ve been through too much, but I think I might be T-curious. I am optimistic and a little excited. I will always rely on my faithful food cohorts, peanut butter, buckwheat, chocolate but there is something intoxicating about the new. Or the old rediscovered. You did good here, tahini. You did good.

Till we meet again. Enjoy.

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4.5 from 2 votes

Tahini Caramel Black Bean Brownies

Gooey, rich, chocolatey and wonderfully wicked, these vegan Tahini Caramel Black Bean Brownies have revolutionised my brownie game.
Course Baking, Dessert
Cuisine Chocolate
Keyword black bean brownies
Prep Time 10 minutes
Cook Time 33 minutes
Servings 15
Calories 286kcal


Black Bean Brownie

  • 150 grams / 5.3 oz sunflower seed meal meal or simply grind around 155 grams of sunflower seeds in a processor to create around 150 grams of meal
  • 80 grams / 2.82 oz cocoa
  • 200 grams / 7 oz raw sugar
  • 10 grams / 2 tsp baking powder gluten free if required
  • 1 x 400 gram / 14 oz black beans rinsed and drained
  • 120 ml / 4.06 fl oz dairy-free milk nut-free is required
  • 150 ml / 5.07 fl oz coconut oil, melted melted
  • 60 ml / 2.03 fl oz apple sauce 4 US Tbsp
  • 1 and 1/2 tsp vanilla extract
  • 40 grams / 1.4 oz vegan chocolate buds
  • a good pinch of sea salt

Tahini Caramel

  • 2 tbs / 40ml tahini 2 tablespoons AUS
  • 2 and 1/2 tbsp / 50ml maple syrup 2 1/2 tablespoons AUS
  • 1 tsp vanilla extract 


  • Preheat oven to 175 degrees C (350 degrees F).
  • Line a small brownie pan (27.9 cm x 17.8cm) with baking paper.
  • Combine the sunflower meal, cocoa, sugar, baking powder and salt in a large mixing bowl.
  • Combine all the wet ingredients, other than the coconut oil, in a blender and blend until smooth. 
  • Add the coconut oil and blend until combined.
  • Stir the wet ingredients in to the dry.
  • Add the chocolate buttons and fold through.
  • Pour the brownie batter in the pan.
  • To make the tahini caramel, whisk the ingredients together in a bowl. 
  • To create the swirls, spoon dollops of the caramel on top of the brownie mixture a few centimetres apart from each other. I spooned two dollops wide and four dollops long. 
  • Using the end of a teaspoon, run a line from the first caramel dollop lengthways down to the last dollop on its line. Repeat with the second line. Each line should look like a row of hearts.
  • Swirl the spoon diagonally from one corner of the brownie pan to the other. You should get some nice swirls but be careful not to overdo it or you will loose the light/dark effect. 
  • Bake the brownie for around 33 minutes or until cooked around the edge with a slight wobble in the centre.
  • Remove the brownie from the oven to cool completely. For best results, refrigerate after cooling for at least two hours. Overnight is better. 
  • Cut in to squares to serve. 


Serving: 1slice | Calories: 286kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 358mg | Fiber: 5g | Sugar: 17g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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4 stars
Just tried this recipe today – it’s cooling on the bench and smells SO deliciously chocolatey! The batter was a bit too thick to swirl the tahini caramel properly.. not sure why as I measured everything carefully. Should I try adding a touch more milk?

Ana Margarida
Ana Margarida

Can I use coconut sugar instead of raw sugar? And if yes, how much?