While I was in Israel back in 2016, I consumed the most tahini I had ever had in my life. The hummus was one of the best things I’d ever eaten. Creamy, rich, and with a slight tang from the freshly ground tahini.
After eating tahini for over a week with various dishes like roasted pumpkin, bread, meatballs and more, I became addicted. I immediately started making tons of amazing, sweet and savory recipes using tahini, and gave myself the nickname of “Tahini Queenie.” The OG AK fam knows what’s up.
These famous tahini brownies are truly what started it all. They’re chewy, fudgy, perfectly sweet, and when I made them back in 2017 they became my absolute favorite brownies in the entire world. If you haven’t made them yet, this is your sign to give them a try! If they’re a staple in your house (like they are in mine) it’s time to throw in another batch.
Everything you’ll need to make the best tahini brownies
These amazing gluten free tahini brownies are seriously everything you could want in a brownie. Chewy, fudgy, and baked with those lovely, crackly tops. All while being grain free, dairy free and refined sugar free! Here’s what you’ll need to make them:
- Tahini: the star of the show in these brownies that gives them moisture without needing any additional oil. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
- Sweetener: we’re naturally sweetening these brownies with coconut sugar and pure maple syrup.
- Eggs: you’ll need 2 eggs to help the brownies bake up properly.
- Cocoa powder: be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. Cacao powder will also work well.
- Coconut flour: you’ll just need a tablespoon of coconut flour to give them the right texture.
- Baking staples: don’t forget the vanilla extract, baking soda & salt. Learn how to make your own vanilla extract here!
- Chocolate: I love to mix chocolate chips into the batter and top the brownies with a chocolate drizzle! For the drizzle, you’ll need a little coconut oil.
Tahini brownie substitutions
As always (and especially for baking) I recommend following the recipe as is for the best results. Here are some ingredients we can and can’t recommend for substituting in these tahini brownies:
- For the tahini: a natural, drippy almond butter, cashew butter or sunflower seed butter should work, but tahini is your best option! Feel free to try my almond butter brownies as an alternative.
- For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own here!
- To make dairy free: be sure to use dairy free chocolate chips like this brand.
Can I make them vegan?
I haven’t tried using flax eggs in place of the regular eggs in these tahini brownies, but let me know in the comments if you do! Learn how to make flax eggs here.
Customize your tahini brownies
These brownies are also incredibly easy to make. If you’re looking for a dessert for a crowd and need something simple, just throw all the ingredients in one bowl and mix away. And if you’re feeling sassy, try some of these
- 1/2 cup dried cherries in the batter
- Fresh raspberries on top before baking, or a swirl of raspberry jam
- Chopped walnuts in the batter (even better if they are toasted first!)
- A swirl of tahini in the pan before baking
- Toasted sesame seeds or black sesame seeds on top
- A little sprinkle sea salt on top after they come out
The options are endless.
How to make one bowl tahini brownies
- Mix the wet ingredients. In a large bowl mix together the tahini, coconut sugar, maple syrup, vanilla & eggs until well combined.
- Add the dry. Fold in the cocoa powder, coconut flour, salt and baking soda until smooth, then fold in the chocolate chips.
- Pour & bake. Spread the batter evenly into a baking pan, using a spatula to scrape it all in there. The batter will be thick! Then bake them up.
- Drizzle & devour. While the brownies are cooling, melt some chocolate chips with coconut oil. Drizzle this all over your brownies, then enjoy!
How to store & freeze tahini brownies
- To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
- To freeze: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More grain free desserts you’ll love
Get all of our grain free desserts here!
I hope you love these grain free tahini brownies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Grain Free Tahini Brownies (the best brownies I’ve ever eaten!)
These grain free tahini brownies are the best brownies I’ve ever eaten! They’re decadent, fudgy, easy to make and just so happen to be gluten free and paleo-friendly. You’ll never go back to another brownie recipe again!
-
1
cup
tahini -
1/2
cup
coconut sugar (or brown sugar*) -
1/4
cup
pure maple syrup -
1
teaspoon
vanilla extract -
2
eggs -
1/3
cup
unsweetened cocoa powder (or cacao powder) -
1
tablespoon
coconut flour, almond flour or oat flour -
1/2
teaspoon
baking soda -
1/4
teaspoon
salt -
1/3
cup
chocolate chips, dairy free if desired - For the chocolate drizzle:
-
2
tablespoons
chocolate chips, dairy free if desired -
1
teaspoon
coconut oil
Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with nonstick cooking spray.
In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
Spread batter evenly in prepared baking pan. If it’s giving you trouble to spread (because it’s on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
Bake for 18-28 minutes or until knife inserted into the middle comes out with just a few crumbs attached. Do NOT overbake!
After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Tips for the best tahini brownies: I actually prefer using brown sugar in this recipe. It makes them even amazing.
Instead of coconut flour, feel free to use oat flour or you can sub 2 tablespoons of almond flour.
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
Nutrition
Servings: 16 brownies
Serving size: 1 brownie
Calories: 175kcal
Fat: 11.2g
Saturated fat: 2.8g
Carbohydrates: 18g
Fiber: 2.2g
Sugar: 13.1g
Protein: 3.7g
This post was originally published on May 16th, 2017, and republished on February 7th, 2022.
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