These vegan tahini brownies are rich and chocolatey, perfectly sweetened with maple syrup, and have just the right balance between fudgy brownies, cakey brownies and chewy brownies. Game on! Did I mention this tahini brownie recipe is gluten-free and oil free? Yup…we’ve entered the bonus round of healthy desserts!
This recipe has been updated from the original posted October 26, 2019.
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Calling all chocolate lovers! Who is looking for a sweet treat? I’m talking delicious, gooey brownies with a crackly top and all the dark chocolate rich taste you love. Who would pass up a delightfully decadent brownie?
For sure not me….and I’ve got good news for those with dietary restrictions too: these vegan tahini brownies are lightly sweetened with maple syrup, made with almond flour and the key ingredient is tahini….not vegetable oil.
Know what this means? You guessed it….oil free brownies, maple syrup brownies, gluten-free brownies…oh yes, the best tahini brownies are coming your way!
The bigger question….are you a middle or a corner person? Just throwing it out there for a bit of healthy debate.
Better than the box. Why you’ll love these
- As far as chocolate desserts go…oh so satisfying.
- Oh, you’re looking for a healthy dessert? Gotcha covered on that one too!
- Fudgy brownies with rich chocolate flavor.
- Easy to make with simple ingredients!
- Ingredients with health benefits! Why not?
- Vegan
- Gluten-free
- Not giving up on brownies…just giving up the boxed mix so I can enjoy sweet treats and not compromise on my health goals.
Ingredients and Substitutions
- Tahini: The main ingredient here, also known as sesame seed paste. The nutty flavor of the tahini is my favorite part! Plus, you don’t need any other fats like butter, coconut oil, olive oil or (gasp) highly processed vegetable oil. Good subs would be creamy peanut butter or almond butter…but make sure it’s a drippy consistency.
- Flax eggs: A whole foods alternative to eggs. Just mix ground flax with water and let it sit. So easy and flax has omega 3s. fiber and plant based protein.
- Cacao powder: I like to use raw cacao, but any unsweetened cocoa powder will work well.
- Almond flour: Almond flour is a blanched to remove the skins of the almonds, and then finely ground. You could also use almond meal in this recipe which is a bit more coarse. Regular or gluten-free all purpose flour can be substituted. It’s only ⅓ cup.
- Chocolate chips: I like to use dark chocolate. If I can’t find good quality chips, I buy a bar of dark chocolate and chop it into chocolate chunks myself.
- Maple syrup: My sweetener of choice. I stay away from white sugar and brown sugar because they are heavily processed and have been shown to cause inflammation. Likewise to agave syrup.
Nutritional benefits of tahini
- B Vitamins: boost energy and brain function.
- Protein: tahini contains more protein than milk and most nuts
- Vitamin E: protects against heart disease and stroke
- Rich in minerals: copper, selenium, magnesium, iron, calcium.
- Reduces inflammation
- Anti-bacterial
How to make Vegan Tahini Brownies
Flax eggs need about 15 minutes to gel. For best results, use a whisk and mix the ground flax with the water in a small bowl before doing anything else.
While the flax eggs sit, preheat your oven to 350 and line a square baking pan with unbleached parchment paper.
Then, gather your dry ingredients: almond flour, cacao powder, baking powder and sea salt. Mix together and set aside.
Use a medium or large mixing bowl to mix together wet ingredients. Start with the tahini, maple syrup and vanilla extract. Stir well.
Give the flax eggs another good stir and then pour them into the tahini mixture and mix until well combined. You do not need an electric mixer, just use a spatula and mix well. For a chewy brownie, do not over mix.
Add the chocolate mixture to the wet ingredients in the large bowl. Mix well, pulling up the tahini mixture from the bottom to be sure everything in evenly distributed throughout.
Before mixing in the chocolate chips, set 1 Tablespoon aside to sprinkle onto the top of the brownie batter.
Transfer batter to the prepared pan and use an offset spatula to spread evenly. Sprinkle with a few chocolate chips. I like to also sprinkle with a pinch of flaky salt. Not kosher salt, but flaky sea salt. If you’re cutting back on sodium, I recommend skipping the salt in the brownie batter and just using the garnish.
Bake for 30 minutes, in preheated oven, until edges are firm and toothpick comes out clean when inserted to center. Let brownies cool for at least 30 minutes on a wire rack before removing from the pan. Grip the parchment on both sides and transfer to a wooden board.
How to cut brownies cleanly
Patience is a virtue here. I know, it’s so so hard to do when brownies are begging to be eaten…but try. Here are my best tips to go from one pan of brownies to individual brownies without losing too many in the process.
- Before attempting to cut, let them cool completely. Completely. You can speed up the process by popping them into the fridge or freezer, but they must be cool. I’ve had the most success after leaving them in the freezer overnight!
- Use a sharp knife. NOT a serrated knife. A chef’s knife works great.
- Run the knife under warm water in between cuts.
- Use a ruler if you want evenly sized brownies.
- Start by cutting down the center vertically, then cut in half horizontally. You will have 4 large squares. Don’t forget to run the knife under warm or hot water again. Now cut each of those squares in to 4 pieces the same way.
Debra’s Pro Tips
- Thoroughly mix your jar of tahini when you first open it to create a UNIFORM drippy consistency. The best way to do this is to store your unopened jar upside down at room temperature. Use a metal offset spatula for easiest stirring.
- Use glass mixing bowls so you can see through the side to be sure the wet and the dry ingredients have been mixed together thoroughly….and you know when to stop so you don’t over mix.
- Follow my expert tips above for cutting brownies…spoiler alert, my number one tip involves patience!
- Many brownie recipes call for melted chocolate, but I prefer the slight bite the actual chocolate chips provide in the finished product, and find these deliciously fudgy as the recipe is written.
- The best part of making VEGAN brownies? You can lick the spoon/bowl. Go ahead, there are no raw eggs!
- Make one and a half batches of batter and bake in a rectangular pyrex rather than a square pan.
- I keep a stash of healthy treats in my freezer. I like to be prepared for last minute guests…but it’s tough with a recipe this good. Hubby finds the delicious brownies in the freezer, no matter where I hide them! Here’s the PRO TIP: make a double batch!
- If you love these, you’ll also love my chocolate zucchini brownies.
How to store brownies
Brownies stay fresh best when fully cool and stored in an airtight container. Give them space so they’re not touching and load in a single layer. Use a piece of parchment paper if you need to stack a second layer onto the first.
They’ll last at room temperature for 5 days, a week in the fridge or 3 months in the freezer.
More healthy tahini recipes
When was the last time you met an ingredient that was equally at home in savory and sweet recipes? Tahini is a paste that’s made from ground sesame seeds. You can find it raw, or toasted, similar to peanut or almond butter. It’s a great substitution for those who are allergic to tree nuts or peanuts, but not seeds.
Tahini Brownie FAQs
Slightly undercooked brownies will be more fudgy and less cakey. Also, a combination of cocoa powder and actual chocolate produces a richer more fudge like texture and taste than only cocoa powder.
Brownies taste best with some fat. You can use tahini or nut butter to replace the vegetable oil for a whole foods no oil brownie recipe.
First, make sure your brownies are sufficiently cooled. Brownies that have been refrigerated or even frozen are even easier to cut. Then, choose your sharpest knife. Not a serrated knife, but a chef’s knife. Run the knife under hot water and then cut the entire brownie in half vertically. Run the knife under hot water again. Then cut in half horizontally. Continue to rinse the knife under hot water and cut the squares into 4s.
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📖 Recipe
Tahini Brownies
Ingredients
- 2 Tablespoons flax meal
- ⅓ cup water
- ½ cup dark chocolate chips
- ⅓ cup almond flour
- ⅓ cup cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ¾ cup tahini
Instructions
- In a small bowl, whisk together flax meal and water. Set aside.
- Preheat oven to 350 and line a 8 x 8" baking pan with unbleached parchment paper.
- In a small bowl, mix dry ingredients: almond flour, cacao, baking powder, sea salt.
- In a medium-sized bowl, mix wet ingredients together, starting with the tahini, maple syrup and vanilla extract. Then stir in the flax mixture until well incorporated.
- Sprinkle on the dry ingredients and mix until smooth.
- Set aside a few chocolate chips for the top. Fold in chocolate chips, (and chopped nuts if desired) and pour into prepared pan. Spread evenly with spatula. Sprinkle on the extra chocolate chips and if desired a little sprinkle of flakey sea salt and/or sesame seeds.
- Bake for 30 minutes, until toothpick comes out clean.
- Cool in pan for 30 minutes and then lift gently onto cutting board.
- Cut into 16 squares.
- Brownies can be stored in air-tight container cut or uncut. Room temp for 5 days, in the fridge for a week or in the freezer for 3 months.
Notes
Nutrition
Yes. Tahini is made from ground sesame seeds. Make sure to read the label to be sure there are no other ingredients in the tahini.
Yes, tahini is a terrific whole food substitute for oil in some baked goods, like brownies.
A mixture of ground flax and water works well to replace the eggs in tahini brownies.
Petra
I am gluten-free and this looks good. I will have to give it a try
Debra Klein
Excellent recipe for you! They are so good, you won’t miss the gluten.
Trent Peek
This recipe looks fantastic! I can’t wait to try this soon, as in tonight!
Debra Klein
No time like the present! I’m with you.
jenna
Love the added walnuts for a nice bite 🙂 These look so tasty and I really appreciate that they’re vegan, so I can enjoy them!! Tahini is such a great ingredient, can’t wait to give these a try
Debra Klein
I’m all about texture and crunch, so I agree on the walnuts.
Gloria
I need to make some brownies for a party this Sunday. These look fantastic. The flavours sound amazing. I bet my guests are going to love them. Better make a double batch LOL!
Debra Klein
Always smart to make a double batch when chocolate is involved.
Chel
Yes! You for sure had me at brownies!! Who doesn’t love brownies? Very interesting to hear the use of tahini in them. I’ve never heard of that before, but clearly I haven’t looked up healthy brownies in a long time. Rofl.
These pictures look amazing as well. Talk about mouth watering! I will need to look up where I could get this and perhaps add this to my list to make during the holiday season. Thanks again!
Debra Klein
Yes….good for the holidays….where we MAY over indulge in other areas…and good for EVERY day….because who doesn’t want brownies EVERY DAY????
Rebecca @ Strength and Sunshine
Chocolate and tahini is one of the best combos
Debra Klein
Totally agree….but I don’t think I’ve ever tasted something with chocolate and thought it was a bad combo.
Krystin
These look amazing! Brownies are my favourite but I can’t usually eat them since I can’t eat dairy. Thanks for sharing this vegan recipe!
Debra Klein
You’re welcome……there’s always a way around dairy….happy you can still enjoy the brownies!
Tina
This is great info. I keep forgetting there’s more ways to use up extra tahini. Seriously, I don’t have a sweet tooth but I can never pass up a moist, gooey brownie. Saving this!
Debra Klein
You definitely won’t be able to pass up one of these brownies!
Christa
Brownies are my absolute favorite and this recipe looks amazing! I have been slowly transitioning my eating to include healthier alternatives to my recipes. This one is perfect!
Debra Klein
Awesome……this is a great way to eat brownies while keeping your health and wellness in mind.
Chelsea Pearl
Holy yum! I would have never thought to try tahini in brownie batter, but the consistency and flavor profile makes so much sense. I’ve got to try these!
Debra Klein
Right? Makes perfect sense and the taste is unbeatable.
Molly
I love tahini chocolate chip cookies, but haven’t tried tahini brownies yet. I mean…YUM! I’ll be making these soon and tricking my husband with them (he loves brownies, but won’t try them if I tell him they aren’t standard box brownies, ha!)
Debra Klein
Whatever it takes….and these are WAY better than the box!
Christie
These look DELICIOUS! I’m new to the vegan lifestyle and really struggle with sweets so this is perfect. Your photography is beautiful – I’m officially hungry!
Debra Klein
Thank you! You will love these for a delicious vegan sweet treat.
Aarika
These sound incredible! I love the addition of Tahini. Wow! These are both healthy and scrumptious. I can’t wait to try this recipe!
Debra Klein
This is BY FAR my favorite brownie recipe….you’ll never go back to another.
Sean@Diversivore
Nuts to box mixes! (And nuts in brownies, if that’s your thing). These look incredible, and I’m fascinated by the idea of putting tahini in brownies! I’m going to have to think about what other baking would benefit from its inclusion too. I’m very glad your persistence and love for chocolate drove you to develop these!
Debra Klein
Tahini is a great choice when you don’t want to add any more oil…..look for varieties that have just one ingredient: sesame seeds.
Dana
These look SO fudgy and chewy and perfect.Seriously, who needs a box mix? This looks so easy. I’ve never used tahini in baking and I’m really into the idea now. I’m not vegan but in my experience, vegan desserts done right are SO amazing. Can’t wait to eat this entire tray. (Just being honest.) Ha 😉
Debra Klein
Yeah…..trying to hide them hasn’t worked here…they’re delicious straight from the freezer.
Jenni LeBaron
These Vegan Tahini Brownies look so delicious! I have yet to experiment with flax eggs but I am anxious to try this as a sub for traditional eggs because I’ve heard such great things. Also, the walnuts are not optional for me. Such a good way to add layers of texture! YUM!
Debra Klein
I totally agree about the walnuts….omega 3s plus the awesome crunch…nothing optional about that.
Trish Bozeman
Okay, you had me at brownies. But in the oven in just 5 minutes? MUST MAKE. Love the tahini in there! I just happen to have all these ingredients in my pantry. 🙂
Debra Klein
Fortuitous you found the recipe when you didn’t even need to run to the store. Enjoy these super yummy treats.
Donna
These are amazing, so moist, and the flavours are just perfect! My kids loved them and have already asked me to make a second batch this weekend. Love the ingredients
Debra Klein
Awesome! We have them on repeat over here too.
Terri
These brownies are delicious!!
Jersey
Hello. Does it matter which tahini? I see there is raw or roasted. I want organic but not sure of the other things.
Thanks 🙂
Debra Klein
Good question. Either is OK and my biggest tip is to THOROUGHLY mix the jar of tahini after you open to assure consistency. I can’t stress this point enough. My experience has been that roasted tahini is a bit more liquidy because the roasting brings out the oils. You’ll want to check the label of whatever type of tahini you buy to make sure there aren’t any sneaky ingredients beside sesame seeds. I have used both raw and roasted with great results in this recipe.
maureen
These brownies get 5 stars….my celiac daughter and I have always had a hard time making brownies that actually tasted like normal brownies…These are the ones….took these on a family trip and now everyone wants the recipe and they dont eat gluten free…
Delicious at its best
Debra Klein
Thank you so much! I love hearing success stories like this.
Barbara
This may sound like a dumb question but the recipe doesn’t state to melt the chocolate. Do you just melt it in the microwave and then add or do you just add the chopped chocolate?
Debra Klein
Not a dumb question at all…I’m sorry it wasn’t clear. Just chop the chocolate and then stir it into the batter. SO delish to have chocolatey bites that have more chocolate in them! I’ll go back and make sure it’s easier to follow. Thank you, Debra
Shirley Creitz
Is there a substitute for the almond flour? I’m highly sensitive to almonds
Debra Klein
Can you use any other type of nut flour? Walnut flour is great in this recipe.