Chocolate Tahini Brownies (Gluten-Free)

Tahini brownies with chocolate chips on parchment paper.

Chocolate Tahini Brownies (Gluten-Free)

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.

The original recipe was updated 5/2024.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 199kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To store: Keep brownies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to one week.

Nutrition