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
Vegan Tahini Brownies (Gluten-Free)
- 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.