Black Bean & Sesame Chocolate Brownie. Do I need to say more or is that picture doing all the taking?

It’s one of those super-easy “whiz everything together in the food processor” recipes, full of nutrients to support growing bodies at all stages of development – little ones, pregnant and breastfeeding mammas, this one’s for all of you! It also gets my husbands tick of approval too.

I like to think of these as bone-building brownies because they’re rich in minerals like calcium, phosphorus, manganese and magnesium that play an important role maintaining bone structure. They’re also packed with: protein and fibre to keep mood, concentration and energy levels stable; healthy fats to build new cells, feed and keep the brain healthy, absorb vitamins A, E, D & K and support healthy vision; polyphenols which reduce inflammation and protect cells and DNA from damage and disease; folate, for red blood cell formation, DNA replication and repair, the growth and repair of tissues and cells, the prevention of neural tube defects in early pregnancy and keeping the heart and blood vessels healthy; and some choline too which plays an important role in infant brain development and the prevention of neural tube defects in early pregnancy.

Black Bean & Sesame Chocolate Brownie by Lucy Stewart Nutrition

I’ve used a mix of carob and cacao powder here for natural sweetness and less caffeine, and I’ve chosen to sweeten it with just a little maple syrup, for its rich mineral content – you could use rice malt syrup to make it fructose-free.

You’ll find black sesame seeds and tahini at most health food shops, but you could easily swap this out for the white versions – there’s only a subtle flavour difference between the two, however, black sesame seeds and tahini are contain more calcium. If using white tahini, you want the hulled version – the unhulled version is more bitter.

Black Bean & Sesame Chocolate Brownie by Lucy Stewart Nutrition

Black Bean & Sesame Chocolate Brownie

Serves: 8 – Prep time: 10 mins – Cook time: 30-40 mins


  • 1 tin organic black beans *BPA free
  • 30g cacao powder
  • 30g carob powder
  • ½ cup maple syrup
  • 1 tsp baking powder *aluminum free
  • 3 tsp vanilla extract
  • 3 organic or free-range eggs
  • 1 Tbsp chia seeds
  • 1 Tbsp hemp seeds
  • 3 Tbsp melted coconut oil
  • 60g black tahini, or white hulled tahini *I use this brand
  • 2 Tbsp black sesame seeds, or white hulled sesame seeds
  • Pinch sea salt

Sesame drizzle (optional)

  • 2 Tbsp black tahini, or white hulled tahini
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut oil


  1. Pre-heat oven to 160’C.
  2. Lin a 20 x 20cm baking tin/dish with baking paper
  3. Add all ingredients to a blender/food processor and process at high speed until well combined and smooth.
  4. Pour the mix in to baking tin/dish
  5. Bake in the oven for 30-40 mins, check after 30-mins by sliding a cake tester/skewer in to the centre to see if it’s cooked – if it comes out clean, it’s done.
  6. Make the sesame drizzle buy combining all ingredients in a small saucepan and warming very gently on the store – you just want to warm it enough to combine the ingredients and melt the coconut oil.
  7. Drizzle warm sesame sauce over the brownie.
  8. Allow the brownie to cool (the wait is hard, I know…) before cutting in to 8 pieces.
  9. These will keep in the fridge for 3-4 days or in the freezer for up to 4 months.
  10. Delicious eaten as is or with a dollop of coconut yoghurt and fresh berries.

Happy Cooking!

Lucy x


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