Here’s the recipe for this vegan chocolate and tahini brownie that’s also gluten-free, the fudgiest and easiest one you’ll ever make. I hope you enjoy these rich and chocolaty squares as much as I do! These vegan brownies with chocolate and tahini are simple to prepare and only require 8 ingredients.
What is Tahini?
Tahini is a seed butter made from sesame seeds (usually roasted). On its own, it can be used as a dip. It’s often used to make many Middle Eastern dips and spreads, like hummus, baba ganoush, and halva. I love using it in both sweet and savory dishes. I almost always have a jar on hand in my pantry!
If you really don’t like tahini but still want to make delicious vegan brownies, you can try substituting it with nut or seed butter like almond or peanut butter. I have tried replacing tahini with peanut butter and cashew butter, and it works great as long as you use a natural and runny nut butter!
How to Make Eggless Brownies
From what I’ve read, eggs actually act more as a binding agent and add more richness/fat to the brownies, rather than making them more fudgy. So to make eggless brownies, you can easily use flax eggs instead of real eggs. To make a flax egg, all you have to do is whisk together 1 tablespoon of ground flax seeds with 3 tablespoons of warm water. Then, let it sit for about five minutes to thicken. I always replace eggs with flax eggs, and it works great!
How to Make this Decadent Vegan Chocolate and Tahini Brownie
Because these chocolate and tahini brownies are flourless and use a good amount of tahini, they make the fudgiest and richest brownies ever! If you’re the type of person who likes more “cakey” brownies, these are not the brownies for you. You would want to use a recipe that calls for more flour and contains baking powder, a leavening agent!
To enjoy these brownies, you’ll need to be patient! They’ll need some time to cool down before they’re ready to eat. Otherwise, they’ll be too hot to cut and will melt in your hands. If you like fudgy brownies, however, let them cool in the pan before enjoying. Even after some cooling time, they’ll still be fudgy and delicious. If you want even fudgier brownies, let them cool completely in the refrigerator before enjoying. They become denser and more chewy after being refrigerated. These are the best you’ll ever have!
Vegan chocolate and tahini brownie (gluten-free)
- 2 flax eggs (6 tbsp water + 2 tbsp ground flax seeds)
- 250 ml tahini
- 80 g coconut sugar
- 4 tbsp maple syrup
- 5 tbsp poudre de cacao
- 2 tsp baking soda
- 1/4 tsp Himalayan salt
- 100 g vegan chocolate chips
- To start, preheat your oven to 180 degrees Celsius and grease a baking dish with cooking spray. If you're doubling the recipe, you can also use a larger baking dish, such as an 8×6 or even an 8×8.
- In a small bowl, mix together the ground flax seeds with water to create two "flax eggs". Set aside to thicken. In a mixing bowl, whisk together the tahini, coconut sugar, maple syrup, and thickened "flax eggs" until smooth.
- Next, add in the cocoa powder, baking soda, and salt, and mix until the mixture is smooth. Finally, fold in the chocolate chips. Pour the batter evenly into your prepared loaf pan and bake the brownies for about 18 to 25 minutes.