Decadent Grain-Free Tahini Brownies
These decadent flourless chocolate tahini brownies are gluten-free, grain-free, dairy-free, and refined sugar-free, perfect for health-conscious dessert lovers. They also happen to be incredibly delicious!
I know what you’re probably thinking. Tahini in a dessert? I was apprehensive when I first tried a batch of chocolate tahini cookies that my mom had made on our last visit. However, it was love at first bite.
The flavor combination of the tahini and chocolate was amazing. That tahini cookie recipe was the inspiration for these flourless chocolate tahini brownies. I had to experiment with a new kind of tahini dessert creation and they turned out perfectly gooey and delicious. Everyone in this house gobbled them up.
Don’t shy away from trying tahini in baked goods. It’s a great replacement for oil or butter. Tahini is made from toasted hulled sesame seeds that have been ground into a paste. Tahini has a high oil content that adds a lot of moisture to your recipe. Tahini’s drippy texture makes these brownies over-the-top gooey and delicious. It’s exactly what we want in a decadent fudgy brownie.
Ingredients you’ll need
- Almond flour
- Cocoa powder
- Coconut sugar- you can also use granulated cane sugar, or light brown sugar
- Baking powder
- Salt
- Egg-lightly beaten
- Tahini *stirred well
- Good quality maple syrup
- Unsweetened almond milk- or milk of choice
- Vanilla extract
- Semi-sweet chocolate chips- or your preferred chocolate chips *I use Ghirardelli semi-sweet chocolate chips, so they do add a small amount of cane sugar to the recipe.
How to make chocolate tahini brownies
Step 1. Prepare the pan. Preheat oven to 350 degrees F. and spray an 8×8 baking dish with cooking spray (I use avocado oil spray) and line with parchment paper.
Step 2. Make the batter. Whisk all dry ingredients together in a large bowl, making sure to whisk well so no baking powder clumps remain. Whisk together: egg, tahini, maple syrup, almond milk, and vanilla extract in a separate mixing bowl. Stir the liquid mixture into the dry mixture until combined. Fold in the chocolate chips until incorporated.
Step 3. Bake the brownies. Pour mixture into the parchment-lined baking dish and bake for 18-20 minutes (mine were perfect at 20 but oven temps can vary), until a toothpick comes out clean and the center is set. *Do not overbake!
Step 4. Slice and garnish. Allow the brownies to cool in the pan for about 10 minutes, then carefully lift them out with the parchment paper onto a cutting board. Slice into 9 squares.
Place the remaining 2 tbsp of chocolate chips in a microwave-safe bowl. Microwave for 1 minute, stir, and continue cooking in 15-second increments until melted. Drizzle the sliced brownies with melted chocolate and top with a little flaked salt, to taste.
Note: If you are using tahini that contains salt, there is no need to add salt to the flour mixture in the recipe. If you are using unsalted tahini, follow the recipe as directed.
Recipe tips
- These gluten-free tahini brownies have a rich chocolate flavor and aren’t overly sweet. For a sweeter brownie, use granulated cane sugar in place of the coconut sugar in the recipe.
- Make sure to stir the tahini well for the best texture. If your tahini is hard to stir because the paste has settled in the bottom of the jar, place it in a mini food processor and blend until smooth. It should have a runny texture that pours easily when blended.
- Use a plastic knife to slice brownies. Plastic knives have a non-stick surface that glide right through a gooey brownie, so you get perfect slices every time. It’s best to wait until they are cool before slicing.
More delicious grain-free desserts
Do you have a favorite tahini dessert recipe? I’m in love with these Flourless Chocolate Tahini Brownies! If you love this recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Grain-Free Tahini Brownies
Equipment
- 8×8 baking dish
- Parchment paper
- Mixing bowls
Ingredients
- ¾ cup almond flour
- ½ cup cocoa powder
- ¼ cup coconut sugar *you can also use raw sugar, granulated sugar, or light brown sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 egg beaten
- ½ cup tahini *stirred well
- 6 tbsp good quality maple syrup
- 2 tbsp unsweetened almond milk or milk of choice
- 1 tsp vanilla
- ¼ cup semi-sweet chocolate chips *Enjoy Life brand is a good dairy-free option. I use Ghirardelli semi-sweet chocolate chips, they do add a small amount of cane sugar to the recipe.
Garnishes
- 2 tbsp semi-sweet chocolate chips
- flaked salt
Instructions
- Preheat oven to 350 degrees F. and spray an 8×8 baking dish with cooking spray (I use avocado oil spray) and line with parchment paper (line well, so you can easily lift the brownies out of the pan for slicing).
- Whisk all dry ingredients together in a large bowl, make sure to whisk well so no baking powder clumps remain.
- Whisk together: egg, tahini, maple syrup, almond milk, and vanilla extract in a separate mixing bowl.
- Stir the liquid mixture into the dry mixture until combined. Fold in the chocolate chips until incorporated.
- Pour mixture into the parchment-lined baking dish and bake for 18-20 minutes, until a toothpick comes out clean and the center is set. *Do not overbake!
- Allow the brownies to cool in the pan for about 10 minutes, then carefully lift them out with the parchment paper onto a cutting board. Slice into 9 squares.
- Place the remaining 2 tbsp of chocolate chips in a microwave-safe bowl. Microwave for 1 minute, stir, and continue cooking in 15-second increments until melted. Drizzle the sliced brownies with melted chocolate and top with a little flaked salt, to taste.
Notes
-
- These gluten-free tahini brownies have a rich chocolate flavor and aren’t overly sweet. For a sweeter brownie, use granulated cane sugar in place of the coconut sugar in the recipe.
-
- Make sure to stir the tahini well for the best texture. If your tahini is hard to stir because the paste has settled in the bottom of the jar, place it in a mini food processor and blend until smooth. It should have a runny texture that pours easily when blended.
-
- Use a plastic knife to slice brownies. Plastic knives have a non-stick surface that glide right through a gooey brownie, so you get perfect slices every time. It’s best to wait until they are cool before slicing.
Nutrition
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What a fantastic brownie recipe!
Thank you so much Mona!!!
These look soo chewy and gooey — YUM! I’ve not used tahini much before, and now I have a good reason too
Thanks Jennifer! You should definitely try the tahini in cookies or brownies! So good!
OMG LOOK HOW FUDGY!
The tahini adds so much moisture! 🙂
These look INCREDIBLE!!
Thank you Julie!
Currently waiting for these to finish baking. Love tahini based brownies and couldn’t wait to try them.
I’m so thrilled that you made this recipe Ariella! Thank you for sharing them!
These sound SO good and perfect for killing a chocolate craving 🙂
Thank you Tara!