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.
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.
If you want to try a few more brownie recipes, then I have some of my favorites lined up for you
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.
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.
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.
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.
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.
Gently fold in ⅓ cup unsweetened cocoa powder, 1 tablespoon coconut flour and ½ teaspoon baking soda until the batter is smooth.
Fold ⅓ cup 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.
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.
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Chocolate Tahini Brownies Recipe
- 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)
- 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.