Vegan Tahini Brownies made with rich cocoa powder, tahini, maple syrup, chocolate chips, and topped with sea salt for a healthier, flourless brownie. Gluten-free.
Fall weather whooshed in this past week. I'm solely blaming the cooler weather on my nonstop need for something sweet. Or the full moon. Something.
But, I am happy to report that today's vegan tahini brownies satisfy all sweet cravings.
The batter of these tahini brownies is made largely of tahini. The result is an easy flourless brownie. In comparison to almond and peanut butters, tahini does not have a sweetness to it.
Its nutty sesame seed flavor pairs beautifully with the sweetness of the cocoa powder, maple syrup, and coconut sugar.
And what's really beautiful about these healthier brownies, is the short ingredient list. Here are the major players:
Vegan Tahini Brownies Ingredients
- Unsalted tahini
- Cocoa powder
- Ground flaxseeds
- Maple syrup
- Coconut sugar
- Vanilla extract
- Chocolate chips
- Sea salt
Now, the most important finishing touch to these gluten-free tahini brownies is the sea salt. A sprinkling on top right after you've pulled them from the oven puts each bite over the top.
I promise, you won't be sorry.
Want to make your own tahini? My friend Amanda has a great tutorial for how to make homemade tahini.
Other Tahini Recipes
Gluten-Free Tahini Banana Bread
Roasted Sweet Potato, Black Bean, and Fried Quinoa with Maple-Tahini Sauce
Vegan Tahini Brownies (Gluten-Free)
Ingredients
- 2 flax eggs 2T ground flaxseed + 6T water
- 16 oz unsalted tahini stirred well
- ½ cup maple syrup
- 1 ½ teaspoons pure vanilla extract
- ¼ cup coconut sugar
- 4 tablespoons cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup dairy-free chocolate chips I used mini
- sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 square baking pan with cooking spray, then line with parchment paper so that it hangs over two sides.
- In a medium bowl combine tahini, maple syrup, flax eggs, and vanilla extract with an electric mixer on medium speed. Add coconut sugar, cocoa powder, baking soda and salt and mix until combined.
- Pour batter into prepared baking pan and spread into an even layer. Batter will be sticky, use parchment or your hands to help spread. Sprinkle chocolate chips over top. Bake for 30 to 35 minutes until a toothpick comes out clean.
- Remove from oven, place pan on wire to cool. Sprinkle with sea salt. When cool, slice into bars.
EYTAN SHEERIT
Excuse my language but what is 2 flax eggs (2T ground flaxseed + 6T water)
Josie
These are amazingly moist and delicious! My kids love them.
Tessa
Thank you, Josie!! I am so happy to hear that! <3
Nathan
Hey there, these looking amazing. Planning to make for Christmas. Just a question - do you use hulled or unhulled? Thanks!
Tessa
Hi Nathan! Thanks so much. Most commmercial tahini is made from hulled sesame seeds, but either will work. The flavor will be a bit different. Unhulled has a richer flavor. If you are making your own tahini, you really can use hulled or unhulled sesame seeds. The unhulled just won't be as smooth. I hope that helps!
David
These brownies look great. I'm gonna add these to m diet plan.
sheenam | thetwincookingproject.net
These brownies look amazing!!! Yum.
Tessa
Thank you!!! :)
sheenam | thetwincookingproject.net
These brownies look superb!!