These gooey and fudgy Tahini brownies are rich with chocolate flavor and so easy to make. They have everything you're looking for (flavor and texture!) in the best brownie recipe and are grain-free, gluten-free, and paleo-friendly.
They're the nut-free version of our popular paleo brownies and would be the perfect ending to this tahini ginger salmon sheet pan meal (a full tahini meal!).
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Gooey fudgy brownies with a crackly top are what everyone dreams of when they begin baking. Those brownies that are just done in the middle, with chewy edges. With nutty tahini as the key ingredient, that's exactly what these gooey and chewy brownies are.
Fudgy Tahini Brownies
Tahini is a paste made from ground sesame seeds, that has a smooth, slightly bitter taste to them. Tahini brownies are a healthier, gluten-free, and dairy-free version of our favorite chewy brownies with tahini as the base and healthy fat to hold them together. The taste of tahini is extremely mild when paired with ingredients like melted chocolate, coconut sugar, and eggs.
Ingredient Notes
Here are the main ingredients for this tahini brownie recipe. Skip down to the recipe card for exact measurements.
- Dark chocolate bar or chocolate chips: melted chocolate adds so much chocolate flavor and fudge to brownies. It provides moisture and gooeyness to the recipe. Dark chocolate is also dairy free. Grab a paleo-friendly brand like Hu Kitchen or Lily's for one without added sugar too.
- Tahini: this is a seed butter made from ground sesame seeds that resembles the texture of peanut butter. It's typically in the condiment aisle with the rest of the peanut butter and spreads.
- Eggs: The eggs add moisture to the brownies and bind the batter together. You can opt for a couple vegan flax eggs by mixing two tablespoons flax with 2 tablespoons of water.
- Coconut sugar: I love using unrefined sugars in my healthier desserts, however, you can opt for a brown sugar if you have them on hand and want them more fudgey or a white sugar if you want them more chewy.
- Vanilla extract: For flavor.
- Natural cocoa powder: this is the type of cocoa powder that is more acidic compared to Dutch process cocoa powder that is alkaline. Natural cocoa powder reacts by itself with baking soda, so make sure you grab that or add in some baking powder as well if you only have Dutch on hand.
- Baking soda: this reacts with the acid in the recipe (from the chocolate) and helps the brownies rise.
- Kosher salt: to balance out the sweetness of the tahini brownies.
How to Make Tahini Brownies
This is an overview with step-by-step photos, to make the best tahini brownies. Full printable instructions are in the recipe card below. You can also view the video tutorial below to watch instead of reading.
Melt the dark chocolate and tahini in a small bowl for 30 seconds then whisk to combine and repeat until both are melted and completely combined.
Add the eggs and coconut sugar to a separate large bowl or the bowl of a stand mixer and beat for 3-5 minutes. Beat in the vanilla then pour in the cooled chocolate tahini mixture and stir with a spatula until just combined.
Add the cocoa powder, coconut flour, baking soda, and salt to the brownie batter and gently fold it in until just combined.
Pour the brownie batter into and 8x8-inch baking pan lined with parchment paper and spread it evenly into all four corners.
Bake at 350°F for 18-22 minutes. Be careful not to over-bake them or they can become dry and crumbly. There should be a little moisture on a toothpick when it's inserted into the center.
Remove from the oven and cool the pan on a wire rack for 10-15 minutes. Grab the parchment paper on the sides and lift the brownies out of the pan to cool completely. Cut with a knife and serve right away or make the tahini caramel topping (see recipe card below).
Chocolate Tahini Brownies: Frequently Asked Questions
Any nut butter similar in texture will work like almond butter or peanut butter. Sunflower butter is another good seed butter option.
Stir in extra chocolate chunks or chocolate chips to give them even more chocolate. We love adding salted caramel on top or even a tahini swirl would be delicous.
The fat-to-flour ratio is responsible for the texture of the brownie and whether it turns out fudgy or cakey. Fudgy and chewy brownies have more fat and sugar, and sometimes even another egg yolk, whereas cake-like brownies have more flour.
Expert Tips
- Don't over-mix the batter: this adds more air into the batter and results in a lighter, cake-like brownie when we're trying to achieve a thick and chew tahini brownie.
- Do not over-bake: don't wait until the toothpick comes out clean to pull the brownies out or you will end up with dry, crumbly brownies. Trust me, I did this the first time I tested this recipe!
- Make the tahini caramel: it's worth the 5 extra minutes and dirty bowl, trust me!
Dietary Modifications and Substitutions
- Vegan: swap the two eggs in the recipe for 2 flax eggs. Mix 2 tablespoons of flax meal with 2 tablespoons of water then lit it sit for 15 minutes before adding to the batter.
- More chocolate: they don't technically NEED more chocolate, but we are talking brownies here, so feel free to add 1/2 cup of dark chocolate chips to the batter before baking.
Storage and Freezer Instructions
- To store: Allow the tahini brownies to cool completely then store in an airtight container at room temperature for up to 3 days. You can also wrap each individual brownie, or the entire pan of brownies, in plastic wrap and foil an place in the fridge for up to 5 days.
- Freezer: Wrap each individual brownie, or an entire square of brownies, in an air tight container, then foil. Thaw on the counter at room temperature and reheat in the microwave before serving, if desired.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Brownie Recipes
- Fudgy Paleo Brownies
- Dark Chocolate Nutella Brownies
- Peppermint Brownies with Fudge Frosting (Paleo)
- Caramel Crunch Brownie Bars (Paleo)
Chewy Tahini Brownies
Ingredients
For the Brownies
- 7 ounces about 2 bars dark chocolate chopped
- 1 cup tahini
- 2 large eggs
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened natural cocoa powder
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Salted Tahini Caramel (optional)
- 1/4 cup tahini
- 3 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
Recommended Equipment
- 8x8 inch baking pan
- Parchment paper
Instructions
Make the Tahini Brownies
- Line and 8x8 inch square baking pan with parchment paper and preheat the oven to 350°F.
- Melt the dark chocolate and tahini in a medium microwave safe bowl for 30 seconds then whisk to combine and repeat until both are melted and completely combined. Set aside.
- Add the eggs and coconut sugar to a separate large bowl or the the bowl of a stand mixer and beat with an electric mixer for 3-5 minutes then beat in the vanilla. Pour the cooled chocolate tahini mixture into the eggs and sugar and stir with a spatula until just combined.
- Add the cocoa powder, coconut flour, baking soda and salt and gently fold it in until just combined. Being careful not to over-mix.
- Pour the brownie batter into the prepared baking pan and bake in the preheated oven for 18-22 minutes, or until the edges are set and a toothpick inserted in the center comes out a little gooey. Do not over-bake.
- Remove from the oven and cool the pan on a wire rack for 10-15 minutes. Grab the parchment paper on the sides and lift the brownies out of the pan to cool completely. Cut and serve right away or make the tahini caramel topping
Salted Tahini Caramel
- Add the tahini, maple syrup and coconut oil to a small saucepan over medium heat. Whisk to melt and combined then remove from the heat and stir in the sea salt.
- Drizzle the caramel over the cooled brownies and top with additional flaky salt. Allow the caramel to set for 10-15 minutes, or place them in the fridge to set. Cut into squares and serve.
- Most cocoa powders will say natural or dutch on the outside. dutch cocoa powder is alkalized and does not react with baking soda, so make sure you use natural. If you only have dutch process, you will have to add a bit of baking powder as well to help the cocoa react.
Notes
- Natural cocoa powder: Most cocoa powders will say natural or dutch on the outside. Dutch cocoa powder is alkalized and does not react with baking soda, so make sure you use natural. If you only have dutch process, you will have to add a bit of baking powder to help the cocoa react.
- Vegan tahini brownies: swap the two eggs in the recipe for 2 flax eggs. Mix 2 tablespoons of flax meal with 2 tablespoons of water then lit it sit for 15 minutes before adding to the batter.
- Add more chocolate: they don't technically NEED more chocolate, but we are talking brownies here, so feel free to add 1/2 cup of dark chocolate chips to the batter before baking.
- Storage: Allow the tahini brownies to cool completely then store in an airtight container at room temperature for up to 3 days. You can also wrap each individual brownie, or the entire pan of brownies, in plastic wrap and foil an place in the fridge for up to 5 days.
- To freeze: Wrap each individual brownie, or an entire square of brownies, in an air tight container, then foil. Thaw on the counter at room temperature and reheat in the microwave before serving, if desired.
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