Tahini Brownies

on

Tahini Brownies - Grain Free Goodness

If you're looking for a rich, fudgy brownie with a nutty twist — you're going to love these tahini brownies. Made with wholesome ingredients like tahini, coconut sugar, and maple syrup, they’re naturally gluten-free and can easily be made dairy-free, too. They come together in one bowl and are perfect for when you want a decadent treat without a lot of fuss.

Tahini adds a deep, slightly savoury note that pairs beautifully with chocolate. Whether you're a tahini lover or just curious to try something new, these brownies are always a hit.


Ingredients 

  • 1 cup tahini (well-stirred)

  • ½ cup coconut sugar (or sub with brown sugar*)

  • ¼ cup pure maple syrup

  • 1 tsp vanilla extract

  • 2 eggs

  • ⅓ cup unsweetened cocoa powder (or cacao powder)

  • 1 tbsp coconut flour, almond flour, or oat flour

  • ½ tsp baking soda

  • ¼ tsp salt

  • ⅓ cup chocolate chips (use dairy-free if desired)

*If using brown sugar, you may want to reduce the maple syrup slightly depending on sweetness preference.


Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it.

  2. In a bowl, whisk together the tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth and well combined.

  3. Add in the cocoa powder, flour, baking soda, and salt. Stir until just combined — don’t overmix.

  4. Fold in the chocolate chips.

  5. Pour the batter into the prepared pan and smooth the top.

  6. Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the centre comes out with just a few moist crumbs. Do not overbake!

  7. Allow to cool in the pan for at least 10 minutes before slicing. The brownies will firm up as they cool.


Tips & Variations

  • Nut-free option: These brownies are naturally nut-free as long as you choose oat or coconut flour.

  • Make it vegan: Try using flax eggs (2 tbsp ground flax + 5 tbsp water) instead of eggs. Note: texture may be slightly softer.

  • Extra chocolatey? Sprinkle more chocolate chips or a handful of chopped dark chocolate on top before baking.

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.


These tahini brownies are one of those secretly wholesome desserts that taste indulgent but feel great to eat. Perfect for lunchboxes, potlucks, or a cozy night in with a cup of tea. If you try this recipe, let me know in the comments or tag me on social media — I’d love to see your creations!

Comments

Post a Comment