This Chocolate Tahini Brownies recipe is made with rich cocoa powder, tahini, maple syrup, chocolate chips, and topped with sea salt for deliciously chewy and fudgy brownies. Gluten-free.
Tahini in baked goods is not something to be missed. Often used in savory recipes, the combination of tahini with its nutty sesame seed flavor pairs beautifully with the sweetness of the cocoa powder, maple syrup, and coconut sugar.
The result is chewy, oooey, gooey brownies with a delicious flavor profile.
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Why you'll love this recipe
- Fudgy texture
- Simple ingredients
- Gluten-free, grain-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Tahini - This sesame seed paste, also known as sesame seed butter, adds a nutty flavor and acts as a binder.
Seed and nut butters make excellent binders in egg-free and gluten-free baking just like in these chocolate tahini cookies and add depth of flavor like in this tahini banana bread. Almond butter or cashew butter make good substitutes.
Almond flour - This gluten-free flour creates a tender crumb and an essential ingredient to have on hand in a gluten-free pantry.
Arrowroot starch - This helps thicken the brownie batter and acts as a binder. It also aids in creating a chewy brownie. Cornstarch can be substituted.
Unsweetened cocoa powder - Cocoa powder gives us a rich chocolate flavor. Tahini and chocolate are a delicious combination!
Ground flaxseeds - You can buy store-bought ground flaxseed or grind your own whole flaxseed. This will be used to create our flax egg. The flax egg acts as an egg replacer, and in this case, also helps to bind.
Maple syrup - The caramel notes of maple syrup pair well with tahini.
Coconut sugar - Similar in flavor to brown sugar, coconut sugar is an unrefined sweetener with a lower glycemic index.
Vanilla extract - When using unsweetened cocoa powder, vanilla rounds out the chocolate flavor and adds a subtle sweetness. This is a crucial ingredient in helping balance nutty tahini and rich cocoa.
Chocolate chips - Choose dairy-free chocolate if needed. Semi-sweet or dark chocolate chips or chopped chocolate bars work well. I love mixing things up and using vegan white chocolate chips too!
Step-by-step ingredients
Step 1: In a medium bowl combine tahini, maple syrup, flax eggs, and vanilla extract with an electric mixer on medium-high speed. Add the dry ingredients—coconut sugar, cocoa powder, baking powder, and salt— and mix until combined. For best results, let the batter rest for 5 minutes to hydrate.
Step 2: Pour the chocolate mixture into the prepared pan and spread it into an even layer. Sprinkle chocolate chips over top.
Step 3: Bake for 30 to 35 minutes until a texture comes out partly clean (a combo of moist crumbs and gooey batter).
Step 4: Remove from oven, place pan on wire to cool. Sprinkle with sea salt.
Tessa's Tip: Make sure the tahini has been stirred well before measuring and adding to the recipe. You'll want the natural oil to be well integrated otherwise it may result in an oily brownie.
FAQs
Yes. Tahini is made from ground sesame seeds that contain natural oils that can turn rancid over time. Signs that tahini has gone bad include a sour or off smell, a color change, or a strange taste.
Tahini doesn't necessarily need to be refrigerated, but storing it in the refrigerator can help prolong its shelf life. If you don't refrigerate it, store it in a cool, dark place and tightly seal the container to prevent air exposure.
Want to make your own tahini? My friend Amanda has a great tutorial for how to make homemade tahini.
More gluten-free brownie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Chocolate Tahini Brownies (Gluten-Free)
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup tahini stirred well
- ½ cup maple syrup
- 1 ½ teaspoons pure vanilla extract
- ⅓ cup coconut sugar
- 4 tablespoons cocoa powder
- 1 cup almond flour
- 2 tablespoons arrowroot starch or cornstarch
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅓ cup dairy-free chocolate chips (reserve 1-2 tablespoons to sprinkle on top)
- sea salt for sprinkling
Instructions
- Preheat oven to 325 degrees Fahrenheit (165 Celcius). Line a 9x9 square baking pan with parchment paper so that it hangs over two sides. Place ground flaxseed and water in a small bowl or cup and let sit for 5 minutes.
- In a medium bowl combine tahini, maple syrup, flax eggs, and vanilla extract with a whisk. Add coconut sugar, cocoa powder, almond flour, arrowroot starch, baking powder, and salt and stir with a rubber spatula until evenly combined. Fold in chocolate chips. Let batter rest for 5 minutes.
- Transfer batter to the prepared baking pan and spread into an even layer. Batter will be sticky, use a rubber spatula to spread it out. Sprinkle additional chocolate chips over top. Bake for 38-43 minutes until a tester comes out with some crumbs and uncooked batter.
- Remove from oven, place pan on wire rack to cool. Sprinkle with sea salt. When cool, slice into bars.
Mina
I baked these today! I had to replace the cocoa with carob and the coconut sugar with date sugar, plus I omitted the chocolate chips (as I’m on a strict anti inflammatory diet and can’t have those ingredients).
It still turned out well and I’m pleased with the result! Mine wasn’t gooey though, but I’ll definitely be making this again and I’ll use a different baking tin. :)
Thanks for this recipe!
Tessa
Thanks, Mina! I'm glad it worked for you - thanks for sharing the subs you used! :)
Mina
I baked it again and it was now gooey! 5 stars! :)
Tessa
Awesome! Thank you!!
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!!