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    Whisk Affair » Recipes » Sweets & desserts » Chocolate Tahini Brownies

    Published: Jun 27, 2021 | Last Updated On: Jul 2, 2021 by Neha Mathur

    Chocolate Tahini Brownies

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    Jump to Recipe

    These chewy, fudgy and perfectly sweet chocolate tahini brownies are some of the best brownies I have ever eaten. These are vegan, gluten-free, and paleo and have no butter, no flour, and no refined sugar.

    If you want to try a few more brownie recipes, then I have some of my favorites lined up for you – 3 Ingredients Brownies, Strawberry Brownies, Nutella Brownies, and Oreo Brownies.

    Tahini brownies served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to Make Tahini Brownies
    • Storage Suggestions
    • You might also like
    • Recipe Card

    About This Recipe

    Brownies are one of my favorite desserts and when they are made using super healthy ingredients, I can have them guilt-free too! These chewy and fudgy chocolate tahini brownies have all the flavors of a decadent dessert and they are made using no flour, no butter, and no refined sugar.

    These gluten-free, vegan, and paleo tahini brownies are super easy to make and come together in just 30 minutes.

    Ingredients

    Tahini Brownies ingredients.

    Tahini – Tahini is the star ingredient of this recipe. It is a simple paste that is prepared using white sesame seeds and olive oil. This versatile paste is used to make many recipes especially in the Mediterranean and Middle Eastern cuisines. Tahini is vegan, gluten-free, and has a nutty flavor to it.

    You can either buy it or make it at home. Making tahini at home is very economical and it is free of any chemical additives.

    How to make Tahini at home?

    To make tahini at home, roast white sesame seeds until slightly browned. Then cool them completely. Blend them with extra virgin oil until a smooth paste is made. Check out my detailed tahini paste recipe here.

    What else can be used instead of Tahini?

    Tahini is a paste that resembles a lot with nut butter when it comes to its thickness and creamy texture. So, you can easily swap it with peanut butter or other similar butter such as sunflower seed butter, almond butter, pistachio butter, and cashew butter. You can even substitute it with greek yogurt.

    Sweeteners – To sweeten the brownies, add in some coconut sugar and maple syrup. These are super healthy alternatives to refined sugar and add that perfect sweetness and a delicious caramel-y undertone. Alter the quantity of these ingredients as per your taste.

    Cocoa Powder – Use high-quality unsweetened cocoa powder for a perfectly rich chocolaty flavor.

    Coconut Flour – Coconut flour is gluten-free and is a great replacement for all-purpose flour.

    Can I make tahini brownies using regular flour and regular sugar?

    Yes, definitely! You can substitute coconut flour with plain flour and coconut sugar and maple syrup with refined sugar and you will still get delicious brownies.

    Eggs – Eggs give a soft and fudgy texture to the brownies.

    Want to make these brownies eggless? Mix 6 tablespoons water + 2 tablespoons ground flaxseeds and use this paste in place of 2 large eggs.

    Baking Powder – This will give you brownies that perfect rise.

    Chocolate Chips – You can add any chocolate chip – Dark, milk, or white. If you are making a dairy-free version, go for a dairy-free variety of chocolate chips.

    You can make these tahini brownies even more appealing with a generous sprinkle of toasted nuts, toasted sesame seeds, or chocolate chips on top. You can also swirl some tahini on top of the brownies before baking. Dried cherries or fresh berries are also a great addition.

    How to Make Tahini Brownies

    Preheat the oven to 350 degrees F (180 degrees C). Line an 8×8 inch baking pan with parchment paper.

    Baking pan lined with parchment paper.

    In a large bowl, combine 1 cup tahini, ½ cup coconut sugar, ¼ cup maple syrup, 1 teaspoon vanilla extract, and 2 large eggs until smooth and well combined. 

    Tahini, coconut sugar, maple syrup, vanilla extract and eggs combined in a bowl.

    Gently fold in ⅓ cup unsweetened cocoa powder, 1 tablespoon coconut flour and ½ teaspoon baking soda until the batter is smooth.

    Cocoa powder, coconut flour and baking soda stirred in the bowl.

    Fold ⅓ cup chocolate chips into the batter.

    ⅓ cups chocolate chips folded in the batter.

    Pour the batter into the pan and spread evenly using a rubber spatula. 

    Batter poured in the pan.

    Bake in the middle rack of the oven for 22-30 minutes or until a knife inserted into the middle comes out clean. Don’t overbake!

    Remove the pan from the oven and let the brownies cool for 20-30 minutes. Cut into squares and serve.

    Ready tahini brownies.

    Storage Suggestions

    Store the brownies in an airtight container in the refrigerator for upto 4 days. To freeze, let the brownies cool completely, then store in a freezer safe box and freeze for upto 3 months. Thaw overnight, heat in a microwave and serve warm.

    You might also like

    • Nutella Mousse
    • Vanilla Mug Cake
    • Apple Yogurt Cake
    • Dunkaroo Dip

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    These chewy, fudgy and perfectly sweet chocolate tahini brownies are one of the best I have ever eaten. These are vegan, gluten-free, and paleo and have no butter, no flour, and no refined sugar.

    Chocolate Tahini Brownies Recipe

    These chewy, fudgy and perfectly sweet chocolate tahini brownies are one of the best I have ever eaten. These are vegan, gluten-free, and paleo and have no butter, no flour, and no refined sugar.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American, Continental
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 people
    Calories: 203kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup tahini
    • ½ cup coconut sugar
    • ¼ cup maple syrup
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • ⅓ cup unsweetened cocoa powder
    • 1 tablespoon coconut flour
    • ½ teaspoon baking powder
    • ⅓ cup chocolate chips (dairy free if desired)
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    Instructions

    • Preheat the oven to 350 degrees F (180 degrees C). Line an 8×8 inch baking pan with parchment paper.
    • In a large bowl, combine tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth and well combined. 
    • Gently fold in unsweetened cocoa powder, coconut flour and baking soda until the batter is smooth.
    • Fold chocolate chips into the batter.
    • Pour the batter into the pan and spread evenly using a rubber spatula. 
    • Bake in the middle rack of the oven for 22-30 minutes or until a knife inserted into the middle comes out clean. Don’t overbake!
    • Remove the pan from the oven and let the brownies cool for 20-30 minutes. Cut into squares and serve.

    Notes

    Double or triple the recipe if making it for a crowd. Use a bigger size pan and keep a check on the baking time. It could be different for different pan sizes.

    Nutrition

    Calories: 203kcal | Carbohydrates: 20g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 36mg | Potassium: 171mg | Fiber: 2g | Sugar: 12g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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