Gluten-free Tahini Brownies
These rich and decadent tahini brownies are the perfect treat. Made with creamy tahini as the base and sweetened with coconut sugar, they’re a delicious gluten and dairy-free dessert to whip up in minutes.
Tahini Brownies
Tahini, or sesame paste, has a delicious earthy and nutty flavor. It’s a staple in my pantry because its so versatile, and can be used in sauces, dips, and even baked goods- like in these brownies.
These simple tahini brownies are fudgy, chocolatey, and so easy to make! They’re based off of my almond butter brownies, and are the perfect way to satisfy a sweet tooth.
How to make tahini brownies
To make this delicious chocolate dessert, here’s what you’ll need:
- Tahini
- Coconut sugar
- Vegan butter
- Unsweetened cocoa or cacao powder
- Eggs
- Baking soda
- Vanilla extract
- Salt
- Semi-sweet chocolate chips
Whisk all the ingredients together in a bowl, then pour the batter into an 8 x 8 baking dish. Bake the brownies for 15-18 minutes until firm to touch.
They’re chewy, fudgy, and highly addicting.
I love this simple recipe because you don’t need any fancy ingredients, and it only takes 10 minutes to whip up.
It’s the perfect last minute dessert to make that will really impress your guests. Plus they’ll never know these brownies are flourless and dairy-free!
You can top your brownies off with a sprinkle of sea salt and dust them off with a little extra cocoa powder. We like them extra fudgy, so 17 minutes has been a sweet spot in the oven.
You guys are going to love this easy recipe. I can’t wait for you guys to try it 🙂
More chocolate recipes you may like:
Chocolate Banana Muffins
Vegan Chocolate Truffles
Chocolate Cake Donuts (GF)
Tahini Brownies
Ingredients
- 3/4 cup tahini (sesame paste)
- 1/4 cup vegan butter, melted
- 3/4 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350 F.
- In a medium bowl, whisk together the tahini, butter, eggs, coconut sugar and vanilla until smooth.
- Pour in the cocoa powder, salt and baking soda and combine together with a spatula until fully incorporated. Fold in some of the chocolate chips.
- Line an 8 x 8 dish with parchment paper and flatten the mixture into the dish. Press the rest of the chocolate chips onto the top of the batter.
- Bake for 15-18 minutes, until the top is firm to touch.
- Remove from oven and let rest for 15 minutes, then slice into 16 squares.
- Keep stored in an airtight container for up to 1 week.
These are soooo DELICIOUS! They are so fluffy and moist I’m obsessed. I will say they are more of a cake texture than a chewy brownie but I love cake so I was happy with it. Will be making these again 🙂
So happy you tried them, Caeley!
Seriously delicious! I used coconut oil instead of vegan butter and the brownies had a hint of coconut flavor. I’m so impressed with how these came out!
I was looking for a healthier alternative for brownies, and this recipe did not disappoint it. Satisfied my sweet tooth! I’d highly recommend this recipe and it was so easy and quick to make.
Thank you, Emma! I’m so happy to hear you enjoyed them