Flourless Vegan Tahini Brownies
Flourless Vegan Tahini Brownies- made in one bowl with just 10 ingredients, these chewy brownies are super rich and fudgy. You would never know they’re grain-free, nut-free, egg-free and dairy-free!
Alright chewy brownie lovers, this recipe is for you! These are quite possibly the chewiest, most fudgy brownies I’ve ever made.
They’re also extremely allergen friendly. No flour, nuts, eggs, or dairy. Just tahini and cocoa powder along with a few basic ingredients. They’re basically magic.
Angela’s recipe calls for almond butter and it’s absolutely perfect the way it is but of course I had to experiment to see if you could substitute tahini to make the brownies nut-free. The results are almost identical minus the slight hint of nuttiness from the tahini.
Just like almond butter, no two brands of tahini are exactly alike so it’s important that you use one with the right consistency. It’s ideal for it to be drippy but still thick enough so that’s it’s not runny. Hopefully that makes sense…
I actually tested the recipe twice using the same brand of tahini but the first jar was a little thicker than the second. You can see the consistency of the tahini from the second jar in the pictures below.
That tahini resulted in a brownie that wasn’t quite as fluffy as the first time around so just be sure to keep that in mind when you’re making the recipe. It might require a few adjustments depending on the brand of tahini you use to get it absolutely perfect.
That said, regardless of how fluffy they are, they are sure to still be fudgy and delicious no matter how thin or thick your tahini is. I promise they won’t go to waste!
Flourless Vegan Tahini Brownies
Yield: 9 brownies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1 tablespoon ground flax
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons organic cornstarch (or arrowroot starch)
- 1/2 cup unsweetened cocoa powder
- 1/3 cup coconut sugar (or organic cane sugar)
- 1/2 cup + 2 tablespoons tahini*
- 1/2 cup dairy-free dark chocolate chips
Preheat the oven to 350°F and line a 9 x 9″ baking pan with two sheets overlapping parchment paper cut to fit the pan. In a large bowl, combine flax with 3 tablespoons water. Stir together then allow to sit for a few minutes to thicken.
To the flax mixture, add the salt, baking soda, pure maple syrup, vanilla extract, cornstarch, cocoa powder, and coconut sugar to the bowl in that specific order. Whisk together the ingredients until thoroughly combined. The batter will be very thick.
Stir in the tahini and continue to mix until it’s fully and evenly distributed. Don’t worry about overmixing. It won’t hurt anything since these are flourless. After the mixture is thoroughly combined you will be left with a very thick and sticky batter. This is normal. Fold in 1/2 cup of the chocolate chips then transfer batter to the lined baking dish and spread out evenly to the sides. Place a few more chocolate chips on top, if desired.
Bake in the oven for 25 to 30 minutes. Allow to cool completely before serving. The longer they cool, the better they hold together.
*Results may vary depending on the brand of tahini you use. The brands that don’t require stirring due to separation work best such as this brand. If you find that the brownies seem undercooked in the center it just means there was a little too much liquid in your tahini.