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Rich and fudgy gluten-free tahini brownies that just happen to be also be grain-free and nut-free! These tahini brownies make for the perfect healthier chocolate dessert!

Fudgy gluten-free tahini brownies

Let me start by saying, these are not your typical brownie. But this may be the only brownie recipe you’ll ever need. A bold statement —yes! But you’ll have to make and be the judge of that.

These brownies have fudgy middles and rich chocolate flavor all while being completely gluten and grain-free. They are flourless brownies to be exact. The tahini adds a nutty depth that pairs wonderfully with chocolate. It also keeps these fudgy gluten-free brownies nut free. The secret to the rich taste and fudgy texture is mixing melted chocolate into batter. It truly makes for brownie perfection! You’re going to want to make them ASAP!

Fudgy gluten-free tahini brownies

Ingredients For Gluten-free Tahini Brownies

  • Tahini: this seed butter made from ground sesame seeds is naturally nutty in flavor and pairs beautifully with chocolate. High quality tahini should be flawlessly smooth and pourable. Just make sure to stir tahini well in the jar before you measure. I love Soom Foods. Whole Foods 365 brand, Seed and Mill, Krinos are also good options.
  • Eggs: these act as a binder and help give the brownies structure. I have not tried this recipe with a vegan alternative like flax eggs. I have a similar vegan brownie recipe here which you may enjoy!
  • Maple Syrup: this natural sweetener adds sweetness without using refined sugar. It also adds moisture and a deeper flavor.
  • Cocoa Powder: unsweetened cocoa powder adds structure since there is no other flour in this recipe. Make sure your cocoa powder is unsweetened!
  • Baking Soda: this leavening agent helps lift the brownies just a bit. Without it the texture is too dense. This also helps give the
  • Vanilla: pure vanilla extract enhances they flavor of the chocolate.
  • Dark Chocolate: melted dark chocolate makes these brownies extra fudgy. I like Hu Kitchen. You can use one 2 oz bar or 1/3 cup of their chocolate gems. This also keeps the brownies dairy-free. Any other dark chocolate bar or chips will work here!
Fudgy gluten-free tahini brownies

What can I use in place of tahini?

I don’t recommend substituting the tahini for another nut or seed butter. You could get away with cashew butter and maybe this watermelon seed butter. But almond or peanut butter are much thicker in texture and will have a drastically different taste.

Can i make these tahini brownies vegan?

I have not tried using a vegan egg replacement in this recipe. This vegan almond butter brownie recipe is similar and uses flax or chia eggs. The results is a much more dense and chewy brownie. You lose the crackly top but they’re still completely delicious!

Fudgy gluten-free tahini brownies

More Chocolate Recipes You’ll Love

If you make these fudgy gluten-free tahini brownies be sure to leave a comment and star rating letting me know how the recipe turns out. 

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Fudgy Tahini Brownies

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5 from 2 reviews

Rich and fudgy gluten-free tahini brownies that just happen to be also be grain-free and nut-free! These tahini brownies make for the perfect healthier chocolate dessert!

  • Author: Jessica Bippen
  • Prep Time: 10 min
  • Cook Time: 23-25 min
  • Total Time: 0 hours
  • Yield: 12-16 brownies 1x

Ingredients

Scale

1 cup tahini

1/2 cup maple syrup

2 eggs

1 teaspoon vanilla

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup chocolate chips

Instructions

Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper.

In a large bowl, combine tahini, maple syrup, eggs, and vanilla; whisk well to combine. The mixture will thicken quite a bit. Add cocoa powder, baking soda, and salt. Continue to mix until the mixture is smooth.

Melt the chocolate chips in the microwave for 90 seconds, stopping every 30 seconds to mix (this can also be done on the stovetop). Add the melted chocolate to the batter and mix to combine.
Transfer mixture to prepared baking pan. Bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle with flaky salt.

Let brownies cool completely in the pan. Lift parchment to remove the brownies from the pan. Cut into 12-16 squares.

Notes

To Store. Store brownies in an airtight container or gallon zip-top bag at room temperature for up to 5 days. You can also store them in the refrigerator for up to 7 to 10 days.

To Freeze. Place brownies in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw at room temperature.

 

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.