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.
These chewy delights are based off of my Vegan S’mores Brownies which originally come from the incredible cookbook Oh She Glows Every Day.
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.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
I need to make these asap! I have a jar of the tahini you need to stir, but maybe I can blend it up in the food processor first?
I think that’s a great idea! You just want to make sure you’re getting a good ratio with the oils and that it isn’t too thin. :)
These look delicious! 2 questions… What’s your opinion about using Trader Joe’s organic tahini in a jar here, and can 1 pasture egg be substituted for the flax/water? Thanks for your help. :)
I don’t think I’ve ever tried Trader Joe’s tahini so I can’t say for sure. I think if it’s separated and requires stirring then blending it first could help. As far as the egg, I think that should work the same. Let me know if you decide to try them! :)
How much almond butter would this need if one does not have problems with almonds? Is that the only measurement change if one chooses to use that? All other measurements would be the same?
You need a little bit more almond butter since it’s typically thicker than tahini. About 3/4 cup will work.
What is the nutritional I information for this?
Oh goodness me. I haven’t even had lunch yet but I would kill for one of these right now!!! Gah they look SO GOOD.
I made these today & they are seriously good! Thank You so much for great recipe, Sarah!
So happy to hear that, Lucy! Thanks for the review!
I cannot believe how delicious these brownies are! I made as my dinner party dessert this weekend and I was so happy they all got eaten, otherwise, I would have devoured them all myself!
Definitely my new go to – thank you!
I took them out after 23 minutes and let them rest for several hours as suggested and they were cooked to perfection!
I’m so happy to hear that! Thank you for leaving feedback for me!
I don’t know what Tahini is, but I definitely know that those brownies look super yummy
Lol, tahini is sesame seed paste. Kind of like peanut butter but with sesame seeds instead of peanuts. :)
These were amazing! A friend called them “crack brownies,” and she was right! I used agave nectar because I was out of maple syrup, and they still were perfect. Yum.
Lol! I love that nickname. Thank you for the review, Demetra!
I’ve made these brownies several times now and I can say that it’s my favorite brownie recipe I’ve tried since going vegan. Plus it’s flourless which blows my mind even more! Love it so much!
So glad to hear that! Thank you for the review!
I’d like to know nutritional content, as well.
Just made these! The tahini definitely shines through in the flavor, which compliments the cocoa nicely. The dough is very think, almost like sugar cookie dough consistency. I had to mold the dough into the pan to bake. Baked for 20 minutes, let cool completely before tasting. They puffed up nicely and the end result was about 1/2 inch thick. I also doubled the recipe.
They were tasty, chewy, and perfectly sweet. I think for people used to flour brownies, these will certainly be different, but for those that used to healthier desserts, these will hit the spot. I imagine these would taste particularly great as an ice cream (dairy free) topper.
Thanks for the recipe!
I made these yesterday and they turned out great! The dough was veeeery thick ( I think I made a mistake when doubling the recipe) but they are still amazing! Chewy, dense and they taste almost like caramel! Thank you for this great healthy recipe!
I made this today, it taste really good but its a little bitter do you know why is that? I like the taste and texture so much and easy to make. Thank you
If your palate is used to really sweet desserts then it’s possible the brownies taste bitter to you because they aren’t very high in sugar. Or it could be the brand of cocoa powder you used. It’s hard to say for sure!
Just made these, and they were delicious! I didn’t have flax, but I had just cooked up some garbanzos- so I used 3 T of aqua faba. I also didn’t have sugar, so I upped the maple syrup by about 2-3 T, and put in extra cocoa powder (I like it really chocolate-y). They turned out perfect. I’ve already eaten two.
Besides the response given by Sarah, I’d like to add:
Some brands of tahini are bitter. There’s a lot of variation. You might want to try a less bitter brand if that’s your issue. Dreena Burton has a post on tahini, and you may find the comments or post useful.
Also, sometimes the baking soda doesn’t fully react with the other ingredients and some remains in the batter. That will also make it bitter, because baking soda is a base. (This can often be remedied by adding an acid to the recipe, such as a small amount of vinegar or lemon juice. Buttermilk is also acidic, which is why you can see it substituted with 1 c any type of milk + 1 T vinegar or lemon juice.)
Easy to make.. was my first time with recipe and turned out very good..will make again. Thank you for the recipe….
Hey you have listed “line a 9 x 9″ baking pan with two sheets overlapping parchment paper cut to fit the pan.” Is this a double layer around the edges too or just the bottom? Also, what does the double layer vs. single layer do? Thanks!
Hi! I like to use two layers cut to fit the dish because I find it easier to maneuver. The brownies come out looking better and are easier to remove from the pan. That said, you are always welcome to use one if you like!
Do you line the sides too or is spraying the sides something you recommend? I always have a prob with the edges being too burnt and center being fine. However, I hope with my new pans I won’t have any issue!
Yes I always line the sides so that I can use the paper to lift the brownies out. You can see it in one of the images above, if you look carefully. :)
Thank you for the review! :)
These came out SO good! I used a little less sweetener and baked them for 25 minutes. Great texture and a wonderful flavor. They don’t really expand much so keep that in mind when you press them in the pan. Absolutely will make them again, thank you!
I just made these last night and was SHOCKED at how incredible they taste. You’d never guess they’re flourless. These will be a new regular for me!!
Aren’t they incredible?! I need to make them again soon. Thanks for the review, babe! <3
Oh my word, these were delicious!!! Follows recipe exactly and so thrilled with the outcome. I’ll be making again for a non vegan crowd this week.
These are UNREAL!!!! I can’t believe the result, honestly…! They have just enough of the edges but not where it’s dry, they’re a little chewy, super fudge-y, super chocolate-y… honestly, like the best of all the things brownies can be and I’ve made a TON of different recipes… congrats on coming up w this bc it’s a winner and 100% my new go to for brownies!
I made these this morning for my vegan friend as a treat. Oh my word I am truly amazed. I am not even a fan of brownies as find them too dense and sickly sweet. On every level for me, these were perfection. The texture, flavour, so moorish and the ease of making them. I am a coeliac too so no flour…helloooo. I substituted the flax seeds for chia seeds as I didn’t have any flax seeds, and was probs over zealous with the choc chips. I am seriously a convert to vegan brownies. Thanks so much for sharing as I will be regularly baking these
I just made these. I found I had to use a smaller baking pan than the 9×9. Im very happy with the results. Thank you very much.
I’m here to say that a) these are totally rad and fantastic! and b) using Trader Joe’s tahini (the one in the small glass jar) worked perfect. No bitterness and no undercooked center…I followed the recipe exactly as written and it came out just perfect. So happy to have this brownie alternative recipe, and to share the results with others. Thank you!
Oh, and 5 stars, for sure :-)
Loved it. My friends and I couldn’t stop eating this! We used the Orgran egg replacer and it worked perfectly.
i normally don’t leave reviews but this is seriously so addictive. made these like 3x and they were insanely yummy, regardless of whether i used raw/roasted/runny/thicker tahini. THANK YOU!
Made these with less maple syrup and sugar than the recipe called for, and they are absolutely delicious!! I substituted carob for cocoa powder and omitted the chocolate chips as well, so I wasn’t sure how they would turn out but… both the taste and texture are amazing! Will be making them again for sure, especially considering how fast and easy the recipe is. Thank you :)
These are definitely THE best brownies I’ve ever made (and I’ve made a lot of different recipes). My whole family goes nuts over them. Love the fact that they’re healthier than standard brownies and “kind” at the same time (no cow or chicken had to suffer). Thank you so much for posting this recipe : )
Lovely. I used Once Again Tahini. Turned out perfectly! Thank you for sharing this recipe!
These are absolutely freakin delish. I took them to a bake sale and they sold like hotcakes. My sister hasn’t had cane sugar in years and she was SO excited she could have one. We make a lot of sugar free creations but she said she hasn’t had a brownie this good since the box mix as kids! This will be in the rotation for years, THANK you!!