Chocolate Tahini Brownies (Gluten-Free)

These Chocolate Tahini Brownies are made with nourishing ingredients and might just be the BEST BROWNIES you ever try–healthy or not! 

A warm and gooey brownie with a crackly top covered with melted chocolate and served with a (sometimes with a good big scoop of vanilla ice cream) is the best thing in the world! Clearly it’s not something we want to do every day, but as a once-in-a-while treat? Count me in.

But (as expected), as a true lover of all things sweet and chocolatey AND healthy, and came up with healthier, paleo-friendly, and deliciously chewy brownies.

This tahini brownie recipe is going to be one of the best things you’ve found on the Internet. It has every quality of a good brownie – it’s fudgy, sweet, and chocolatey. Did I mention it’s healthy? Yep, that too!

happy dance 💃

Why You’ll Love This Recipe

Deliciously Chocolate-y: These are the best tahini brownies ever! The magical flavor of chocolate mixed with the nutty taste of tahini makes it a heavenly combination that will make you drool.

Crazy Versatile: One of the best things about these gooey brownies is that they are highly customizable. You’ll have options to cover for a missing ingredient. Check out the ingredient list and variation recommendations below.

Easy and Quick: When the brownie smell starts spreading in the house, it gets hard to wait. My kids can get pretty impatient at this point! The good thing is that these brownies get done in less than an hour. Plus, one batch makes 16 pieces – there’s enough for everyone!

Ingredients

You may have all of the ingredients for these Chocolate Tahini Brownies on hand already!

Eggs: You can’t leave them out, can you? Eggs help hold the brownie batter better. Plus, they add moisture, keeping your sweet treats from turning out dry. Add eggs at room temperature so they’re easier to mix. If you want to keep things vegan and dairy-free, use flax-eggs instead. The texture will change, but you can also try applesauce. Check out my list of vegan egg substitutes from your pantry.

Tahini: It’s our main ingredient, and quality really makes a difference here. I prefer nutty tahini that’s purely made out of sesame seeds – no salt or other additives. Besides its creaminess, tahini is delightfully healthy. It has protein, vitamins, iron, and fiber. It’s a superfood, if you ask me!

Maple Syrup: Nothing beats the taste of pure maple syrup. Plus, it adds a lovely caramel-y flavor that complements the tahini and chocolate perfectly. You can also use a bit of honey or agave nectar as substitutes. My other favorite is brown sugar. I use it when I want my brownies to have an extra fudgy texture. I use maple syrup and tahini together in this Vegan Caramel Apple Dip and have been addicted to the combination ever since!

Almond Flour: Just a little bit to give your brownies a good texture. I haven’t tested these with coconut flour or almond meal so I don’t recommend substitutions.

Coconut Sugar: This is our main sweetener and adds a great complex, deep flavor.

Unsweetened Cocoa Powder: Natural cocoa powder is the best choice for brownies. It has a richer, more intense flavor than Dutch-processed cocoa powder. You can also use cacao powder if that’s what you have on hand.

Chocolate Chunks: I’m not leaving these out, EVER! The combination of tahini and chocolate is what won me over in the first place. I usually use dark chocolate, but you can use any chocolate chips or chunks that you like.

You’ll also need avocado oil, vanilla extract, baking soda, and salt.

The recipe card at the bottom provides details on quantities. 

Now, let’s try out your new favorite brownie recipe!

Step by Step Instructions for Chocolate Tahini Brownies

1. Preheat the oven to 350 degrees. Line an 8X8 inch pan with parchment paper, and spray it with cooking oil. Set aside.
2. In a large bowl, whisk together the eggs, tahini, avocado oil, maple syrup, and vanilla extract until well combined.
3.  Add the almond flour, cocoa powder, baking soda, and the salt. Stir until combined. Fold in 1/4 cup of chocolate chunks.
4.  Transfer the batter to the prepared baking dish. Top with the remaining 1/4 cup chocolate chunks.
5. Bake in the preheated oven for 18-23 minutes, until the edges are coming away from the pan and the top is totally set. Do not overbake.
6. Allow the brownies to cool on a baking rack for 30 minutes before pulling the parchment paper out of the pan and cutting into 16 squares. Enjoy!

Tips, Tricks, and Variations to try

• Tahini is a dominant player in this recipe. So, it only makes sense to get high-quality tahini.
• Never over-mix your wet ingredients and dry ingredients, especially if you want fudgy brownies.
• Don’t skip the chocolate chips on top! They bring an extra layer of chocolatey goodness and create a beautiful marbled effect.
• I know vanilla extract smells heavenly, but don’t let that tempt you to add more than recommended – too much can cause slight bitterness.
• Use the double boiler method to melt chopped chocolate for a drizzle if you’d like to add it.
• Use regular white sugar. If white sugar is all you keep on hand, you can use it as a substitution.  The recipe will still work.
• No tahini? Although it’s our star ingredient, you can use soft and drippy almond butter if you’re not a fan of tahini. Sunflower seed butter works, too. I only made peanut butter brownies, but they turned out a little dry to my liking, so I don’t recommend using peanut butter.
• Add some crunch: mix in walnuts, almonds, or hazelnuts to the batter, or sprinkle some on top before baking.
• Try a fruity twist: Mix dried cherries in the batter or use fresh raspberries as a topping before you put your prepared pan in the oven. If you want to be creative, a swirl of raspberry jam will add a tasty and visual twist.

Frequently Asked Questions

How to Store Leftover Brownies?

If the weather is pleasant, you can leave them out on the kitchen counter. But during summers, I recommend bringing them to room temperature, transferring them to an airtight container, and keeping them in the fridge. In fact, some say they taste better cold!

Can I Freeze Them?

You can, but you’ll have to be very good at wrapping them. You’ll need plastic wrap, aluminum foil,  and high-quality freezer bags to keep them safe from freezer burns. Cut your brownies into squares and layer them separately. This way, you can take out just one whenever you want.

What is Tahini? Where Can I Get It?

Tahini is basically just ground sesame seeds. You might have used it in savory recipes like hummus, but here we’re adding it to our brownies for its creamy texture and health benefits. You can easily make it at home using a food processor, or if you don’t want to go through the hassle, look for it at your local grocery store. It’s an easy find!

I hope this tahini brownie recipe becomes a regular in your kitchen, just like it has in mine! If you make them, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama. 

Also, if you try them, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!

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