When I first tried to bake without traditional flour, I thought, “What have I gotten myself into?” It felt like a science experiment gone wrong.
Then I discovered the magic of tahini, that creamy sesame butter, and everything changed. These brownies are a nod to those moments of experimenting, failing, and finally nailing it.
They’re rich, fudgy, and packed with wholesome ingredients, making dessert feel indulgent without the guilt trip.
Tips
- Tahini tips: Use a good-quality tahini that’s smooth and creamy. Avoid the kind that’s too thick or bitter.
- Cocoa powder: Unsweetened, Dutch-processed cocoa works best for that deep chocolate flavor.
- For the perfect slice: Chill the brownies in the fridge for 30 minutes before cutting.
Substitutions and Variations
- Nut-free: Replace tahini with sunflower seed butter.
- Sweetener swap: Use agave or coconut nectar instead of maple syrup.
- Extra indulgence: Swirl in 2 tbsp almond butter or peanut butter on top before baking for a marbled effect.
Serving Suggestions
Dust with powdered sugar, drizzle with melted dark chocolate, or pair with a scoop of coconut milk ice cream for the ultimate treat. These brownies also make a killer base for a mini sundae bar!
Fudgy Chocolate Tahini Brownies
- Total Time: 35 minutes
- Yield: 9–12 brownies 1x
- Diet: Gluten Free
Description
Rich, fudgy brownies made with tahini for a decadent, gluten-free, dairy-free, and grain-free treat.
Ingredients
- 1 cup tahini (well-stirred)
- 1/2 cup maple syrup (or honey for non-vegan)
- 2 large eggs (or flaxseed eggs for vegan: 2 tbsp flaxseed meal + 5 tbsp water)
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (dairy-free if needed)
- Optional: 1/4 cup chopped walnuts or pecans
Instructions
- Prep the oven: Preheat to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Mix the wet stuff: In a large bowl, whisk together tahini, maple syrup, eggs, and vanilla extract until smooth.
- Add the dry ingredients: Stir in cocoa powder, baking soda, and salt. The batter will look thick, but that’s a good thing.
- Fold in the extras: Gently fold in the chocolate chips and nuts (if using).
- Bake: Pour the batter into the prepared pan, smoothing out the top with a spatula. Bake for 20–25 minutes, or until the edges are set but the middle still looks a bit gooey.
- Cool down: Let the brownies cool completely in the pan before slicing. This part is torture, I know, but it’s worth it.
Notes
Store in an airtight container for up to 4 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
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