Sometimes I randomly think to myself, “If I had to pick one dessert and only one dessert for the rest of my life… what would it be.”
It’s brownies. I’d choose brownies.
If you love brownies as much as me, you have to check out my roundup of 50+ gluten free dessert recipes! It’s loaded with tons of delicious brownies like these Gluten Free Peanut Butter Brownies and these Rich & Fudgey Oat Flour Brownies.
I’ve made these tahini brownies a few times and they seriously rock my socks off. They turn out amazing every time AND I can’t believe there’s a super SEEDY secret ingredient that you’ll never even know until I tell you.
But, assuming you’ve already read the title of this post, you probably already picked up on it. IT’S TAHINI!!!
The tahini love is real. I’ve made these tahini cookies and they were wildly amazing. I also made these za’atar sweet potato fries with a fun tahini drizzle. These chocolate chip tahini cookies are also out of this world. So, I thought I’d step it up yet another notch and go for some gooey, decadent, chocolatey goodness and make some tahini brownies. Drool.
Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!
If you love using almond flour in your recipes check out all my Almond Flour Recipes and my tutorial for How to Make Almond Flour!
Ingredients you need for these tahini brownies:
Tahini. The magic mystery ingredient! These are tahini brownies, after all! Yes, you can sub in another nut or seed butter if you want, but then are they really tahini brownies?
Egg. Just one. I haven’t tested it with an egg replacement or flax egg, so if you do any experimenting, let me know how it turns out!
Coconut sugar. Love me some coconut sugar! It adds a delicious caramel-y undertone. You can sub in another granular sweetener if you prefer.
Vanilla extract. Just a splash.
Blanched almond flour. I always go with blanched almond flour because it’s super fine and less hearty than an almond meal.
Unsweetened cocoa powder. To make them nice and chocolatey!
Baking soda & Salt. To make some baking magic happen.
Chocolate chips. You need chocolate chips in brownies. It’s a requirement in my opinion.
How to make these tahini brownies:
Whisk together the tahini, egg, coconut sugar, and vanilla until smooth.
Add the almond flour, cocoa powder, baking soda, and sea salt. Whisk again until combined.
Fold in the chocolate chips.
Line a square pan (8″ x 8″) with parchment paper and spread the fudgey batter out in the even layer.
Bake for 15 minutes. Allow the brownies to cool completely before you lift the edges of the parchment paper up and transfer the brownies to a cutting board. Cut the brownies into 9 large squares.
I drizzled mine with additional tahini, but you can also melt some chocolate chips and drizzle with dark chocolate. Store in the fridge.
More tahini recipes:
- Tahini Chocolate Chip Banana Bread
- Chocolate Chip Tahini Bars
- Chocolate Chip Tahini Cookies
- Sesame Tahini Hummus
- No Bake Tahini Cookie Dough Truffles
- Chocolate Tahini Freezer Fudge
- Tahini Banana Bread
20-Min Fudgey Tahini Brownies with Almond Flour
Tahini Brownies are so fudgey and moist! You’d never guess that they’re gluten free, refined sugar free, and dairy free!!
Ingredients
- 1/2 cup tahini
- 1 egg
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup blanched almond flour (How to Make Almond Flour)
- 1/4 cup unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- Whisk together the tahini, egg, coconut sugar, and vanilla until smooth.
- Add the almond flour, coco powder, baking soda, and sea salt.
- Whisk again until combined.
- Fold in the chocolate chips.
- Line a square pan (8″ x 8″) with parchment paper and spread the fudgey batter out in the even layer across the bottom. It’s a thick batter so be patient with it.
- Bake for 15 minutes.
- Allow the brownies to cool completely before you lift the edges of the parchment paper up and transfer the brownies to a cutting board.
- Cut the brownies into 9 large squares.
- I drizzled mine with additional tahini, but you can also melt some chocolate chips and drizzle with dark chocolate.
- Store in the fridge.
Nutrition Info:
- Serving Size: 1 brownie
- Calories: 174
- Sugar: 14.4g
- Sodium: 214mg
- Fat: 10.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19.7g
- Fiber: 2.2g
- Protein: 4.1g
- Cholesterol: 18mg
Sam says
I made these and they came out really thin. Are they supposed to be super thin?
Lindsay says
hm, mine were thin-ish (about an inch thick) but it could be the pan you used. maybe use a smaller square pan or even a smaller skillet for a thicker brownie. xo
Kim McGehee Holman says
How can I find nutrition information such as carbs?
Lindsay says
Hi Kim! I just updated it with a nutrition card 🙂 Hope you love them!! xo
Lisa says
My batter is REALLY thick. Not even spreadable. Is it supposed to be?
Lindsay says
It’s a thicker batter, just press it into the bottom and corners and spread it with a spatula the best you can! Let me know how you make out! xo
deborah spears says
So I’ve been baking for years, and these are seriously the best tasting brownies I’ve ever made! The fact that they’re gluten-free is a huge bonus! Great recipe!!
Lindsay says
yay!! i literally have the biggest smile on my face, i’m thrilled you loved them!! xo
Angela O'Hara says
I found the batter too thick. I had to add an extra egg and less flour. I hope they out! Batter tastes
like chocolate halva.
Lindsay Grimes Freedman says
Yes it is a super thick batter – that’s why they’re so rich and fudgey! I hope they turned out for you! xo