You know that moment when you bite into a brownie so rich and gooey it feels like you’re indulging in something off-limits?
That’s the exact vibe I had in mind when creating these tahini brownies. A few years ago, I switched to a grain-free lifestyle, and dessert started feeling, well, complicated. I didn’t want to settle for just “okay.”
So, I rolled up my sleeves and whipped up these tahini brownies—pure chocolatey perfection with a nutty twist.
They’ve become my go-to for everything from family get-togethers to late-night cravings.
And guess what?
They’re packed with nutrients, so they taste amazing and keep your body happy.
Let’s bake!
Tips and Variations
- Tahini Substitute: No tahini? Almond butter or sunflower seed butter works too!
- Sweetness Swap: Prefer honey or agave? Both can replace the maple syrup 1:1.
- Extra Goodness: Add a sprinkle of sea salt or a swirl of nut butter on top before baking.
- Nut-Free: Stick with tahini or sunflower seed butter for a school-safe treat.
Serving Suggestions
Slice into squares and serve with a dollop of coconut whipped cream or a drizzle of melted dark chocolate. They’re equally perfect with a cold glass of almond milk or a cozy mug of coffee. For parties, plate them with fresh berries for a fancy touch.
Fudgy Grain-Free Tahini Brownies
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
A decadent, gooey brownie recipe that’s entirely grain-free and packed with rich, nutty flavors. Perfect for a healthy yet indulgent treat!
Ingredients
- ½ cup tahini (smooth and well-stirred)
- ⅓ cup maple syrup
- 2 large eggs (or flax eggs for a vegan version)
- 1 tsp vanilla extract
- ¼ cup unsweetened cocoa powder
- 2 tbsp coconut flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ⅓ cup dark chocolate chips (dairy-free if needed)
Instructions
- Preheat the Oven: Set your oven to 350°F and line an 8×8-inch baking pan with parchment paper. This keeps the brownies from sticking (and makes cleanup a breeze).
- Mix the Wet Ingredients: In a medium bowl, whisk together the tahini, maple syrup, eggs (or flax eggs), and vanilla until smooth and creamy.
- Add the Dry Ingredients: Sift the cocoa powder, coconut flour, baking soda, and sea salt into the wet mixture. Stir until just combined—don’t overmix, or the texture can get funky!
- Fold in the Chocolate Chips: Save a handful of chips for sprinkling on top if you’re feeling fancy.
- Pour and Spread: Pour the batter into your prepared pan and spread it out evenly. Sprinkle the reserved chocolate chips on top if you like.
- Bake: Pop it in the oven for 20–25 minutes. Keep an eye on it—the brownies are done when a toothpick comes out with a few moist crumbs.
- Cool Completely: This part’s hard, I know. But letting them cool ensures they set perfectly and don’t crumble.
Notes
Store in an airtight container for up to 5 days at room temperature or freeze for longer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 8g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
