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! Or click on over to this post with 15+ gluten free 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.
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
Recipe
Tahini Brownies
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
- 1/4 cup unsweetened cocoa powder
- 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
I finally got around to making these yesterday for a get-together with my girlfriends. They were a hit!!! I did find the batter to be quite thick, but I used my hands and a wide silicon spatula to spread it in the pan and it was totally fine. I did add about a 1/4c of agave nectar to sweeten them up more and to make the dough a little more wet. Can’t wait to make them again!!
★★★★★
Yay! I’m so happy you guys loved them!! xo
Hi! What would be the best substitutes for egg in a recipe like this? I’m out of flax but want to keep them egg free for a friend. Are there any other options?
Sometimes banana is a good option instead of egg. If you have chia seeds you could grind them up and make a similar ground chia + water mixture like a flax egg. Let me know how you make out!! xo
Hello! Thanks for sharing what looks like a super yummy Tahini Brownie! I’m wondering if I can stir in the tahini and bake them that way. I kinda prefer them not runny. And if I do that and also use a smaller pan, do I need to increase the baking time or heat?
Grateful.
I think because we’re using tahini as the base of the brownie, I would keep it in. but, if you want to stir some more on top instead of drizzling it, you definitely can! Let me know how you like them! xo
Just made this and it tastes wonderful! I was a bit worried when the batter proved quite a workout to spread but they came out lovely!
★★★★★
ha the batter is super thick! I’m so glad you loved them!! xo
AH! How have I waited this long to make these?!?! They are incredible. I used 1/4 cup of chopped up dark chocolate. Chewy, fudgey, and incredibly satisfying. My husband said they were the best brownies I have made!
★★★★★
ahh I love that so much!! They are my my fave!!! I’m so happy you guys enjoyed them!! xo