A modern take on a classic, these tahini brownies are not only fudgy, chewy and subtly sweet, but they are also gluten-free and vegan.
Anyone who follows Mostly Domestic on social media knows just how long I teased this recipe. It was not intentional, I just wanted to make sure the recipe was absolutely perfect and after about a dozen slight variations, the recipe is finally complete!
Let’s have a look at what goes into these incredibly delicious brownies:
Tahini Brownies – Ingredients
- Tahini: Seeing as this is our main ingredient and star of the show, it’s ideal that you don’t skimp on a decent quality tahini. Soom is a some next level tahini, but Farm Boy (Canada) and Trader Joe’s (USA) also have great in store brands. If you are using generic mid-brand tahini, this will work just fine too, the final product will just be slightly bitter.
- Almond Flour: This nutrient rich flour gives this brownie recipe the perfect cakey-to-fudgy ratio while also allowing the recipe to be gluten-free. Be sure you use almond flour and not almond meal. Typically, we purchase our almond flour at Costco because it seems to be the best price around.
- Coconut Flour: A small but mighty ingredient! Although this tahini brownie recipe only calls for 2 tbsp of coconut flour, don’t be tempted to replace it with just more almond flour. Coconut flour is very fine and highly absorbent, helping to really nail a traditional brownie mouthfeel.
- Coconut Sugar: Coconut sugar is always my go-to sweetener option in baked treats. It’s like a magical combination of white and brown sugar and also happens to be better for your health. If you don’t have coconut sugar on hand then swap for half white and half brown sugar. It won’t give your the same result, but will be close.
- Instant Coffee: Again, don’t let the measured size of this ingredient fool you. Instant coffee does some heavy lifting in this recipe by really activating and deepening the chocolate flavour. Espresso powder works just as well here.
- Cocoa Powder: An unsweetened and natural cocoa powder is used for this brownie. It’s going to help add that rich chocolate flavour along with a gorgeous reddish-brown colour.
- Ground Chia: In place of chicken eggs and in order to ensure this recipe is vegan-friendly, chia eggs are used. To make a chia egg, simply add 1 tbsp of ground chia to 3 tbsp of water, stir and set aside for 5 minutes. Ground flax can also be used here, however sometimes flax can carry a slight flavour where chia does not.
- Chocolate: This tahini brownie recipe is flexible with whatever style of chocolate you’d prefer or have on hand. However, after many trials it seems like chopping up a good quality chocolate bar tastes best and has the best mouth feel. Chocolate chunks also work well. If all you have are chocolate chips, no worries! Those work just fine as well.
Other ingredients include: sea salt, baking soda, vanilla extract and optional flaked salt.
How to Make Tahini Brownies:
- Set oven to 350 degrees and prep an 8X8 by lightly oiling/buttering and lining with parchment that over hangs (to help lift out later once cooled).
- Make chia eggs by combining 2 tbsp of ground chia with 6 tbsp of water and set aside for 3-5 min.
- Combine all ingredients (including chia eggs) in a large bowl.
- Stir until dough comes together and resembles uncooked cookie dough.
- Transfer to the prepared pan and top with flaked salt if desired. Bake for 28-30 min.
- Transfer to a cooling rack for 45min-1hr. These will crack and fall apart if removed too early. It’s hard to wait, but so important.
- Carefully remove from the pan using the parchment overhang.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Love sweet treats? Well, of course you do! Give these a whirl…
Tahini Brownie - Vegan & Gluten Free
A modern take on a classic, these tahini brownies are not only fudgy, chewy and subtly sweet, but they are also gluten-free and vegan.
Ingredients
- 3/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp instant coffee
- 1/4 cup cocoa powder
- 3/4 cup coconut sugar
- 2 chia eggs (2 tbsp ground chia + 6 tbsp water mixed)
- 1 cup tahini (runny)
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1/2 cup chocolate chips/chunks
- Pinch flaked salt (optional)
Instructions
- Set oven to 350 degrees and prep an 8X8 by lightly oiling/buttering and lining with parchment that over hangs (to help lift out later once cooled).
- Make chia eggs by combining 2 tbsp of ground chia with 6 tbsp of water and set aside for 3-5 min.
- Combine all ingredients (including chia eggs) in a large bowl. Stir until dough comes together and resembles uncooked cookie dough.
- Transfer to the prepared pan and top with flaked salt if desired. Bake for 28-30 min.
- Transfer to a cooling rack for 45min-1hr. These will crack and fall apart if removed too early. It’s hard to wait, but so important.
- Carefully remove from the pan using the parchment overhang. Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
- Don't have coconut sugar? Use 1/2 cup white sugar and 1/4 cup brown sugar instead. The taste will differ slightly, but still be good.
- It's very important that the tahini is runny and not thick and stiff.
- Flax eggs will also work in this recipe.
- It's hard to stress enough, that you must allow the tahini brownies to fully cool before attempting to remove. Gluten free desserts often crumble or fall apart when attempting to move before they are ready.
- Coconut flour can be replaced for oat flour. I would not suggest regular flour here.
