Tahini Chocolate Brownie Recipe (Gluten Free)
Today we are making a Gluten Free Tahini Chocolate Brownie Recipe! Let’s talk about one of the best things in life – brownies! I mean, who can resist that perfectly baked square of chocolatey goodness, right? The crispy edges, crackly top, the fudgy center, and that irresistible aroma wafting through your kitchen as they bake – it’s pure magic! But today, we’re about to take the brownie experience to a whole new level by introducing you to these Tahini Chocolate Brownie Recipe, and trust me, it’s a game-changer in the world of brownies!
Now, this recipe includes the main ingredient – tahini – in the batter. You might be wondering why we’re adding tahini to the mix. Well, let me tell you, tahini is the key ingredient that elevates these chewy brownies to a whole new dimension of deliciousness. First off, tahini brings a delightful nutty undertone that perfectly complements the richness of the chocolate. It adds a velvety, melt-in-your-mouth texture that makes each bite pure bliss. Plus, it’s gluten-free, making these fudgy tahini brownies accessible to all, without sacrificing an ounce of flavor. Let’s get onto the recipe!
Why You’ll Love This Gluten Free Tahini Brownie Recipe
Chocoholic’s Dream with a Nutty Twist: Imagine the deepest, darkest chocolatey embrace you’ve ever experienced, now add the intriguing nuttiness of tahini to it. It’s like a secret rendezvous between your favorite dessert and a jar of nutty tahini, and it’s pure magic for your taste buds.
Fudgy Brownies with a Tahini Hug: The texture here is more than just fudgy; it’s like a warm hug of chocolate and sugar. The combination of tahini and cacao gives each brownie a velvety, comforting feel that’ll make you crave that second (or third) serving.
Substitutions: Wet Ingredients
Tahini: This is a Middle Eastern staple ingredient made of pure ground sesame seeds to make a sesame seed paste (aka, sesame butter), where the only ingredient on the label should be white sesame seeds. If you’re allergic or just not a tahini lover, you can still make this fudge! Substitute the tahini with peanut butter, cashew butter, almond butter, or another nut or seed butter for a different flavored fudge.
Maple Syrup: Substitute with agave nectar instead. If using maple syrup, choose pure syrup with only one ingredient – maple syrup – on the label.
Oat Milk: Substitute with another neutral, unsweetened non-dairy milk of choice. Or use a vegan chocolate milk!
Vanilla Extract: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Substitutions: Dry Ingredients
Coconut Sugar: Try using brown sugar, or making your own brown sugar with xylitol and molasses. Note that the recipe won’t be refined sugar-free with the addition of brown sugar. You may also be able to try white sugar as a substitute.
Cacao Powder: This is raw, unprocessed version of cocoa powder. You can also used regular unsweetened cocoa powder for a rich chocolate flavor. For cacao, I love the brand Organic Traditions, or check out the natural aisle of your local grocery store.
Chia Seeds: Try ground chia seeds, brown flax seeds or ground flax seeds instead of whole black chia seeds. Using flaxseeds will make flax eggs versus a chia egg, but they will work in the same way.
Vegan Chocolate Chips: Check the ingredient list to make sure there are no added milk products in the chocolate chips (so they are vegan). For best results, use semisweet chocolate chips. For a slightly more bitter (and lower in sugar) option, use dark chocolate chips. You can even find refined sugar-free chocolate chips in the natural foods aisle of some grocery stores for a refined sugar-free option.
Tahini Brownies Recipe Notes
- Level up these brownies – add vegan whipped cream, ice cream, chocolate chips and more!
More Recipes You’ll Love
3-Ingredient Peanut Butter Cookies
No Bake Birthday Cake Funfetti Cups
If you make this Tahini Chocolate Brownie Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Tahini Chocolate Brownie Recipe (Gluten Free)
Equipment
- Baking Tray 9×9 inch
- Oven
Ingredients
- 1 tbsp chia seeds
- 3 tbsp lukewarm water
- ½ cup tahini
- ¼ tbsp coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp oat milk
- ½ tsp vanilla extract
- 8½ tsp cacao powder
- ¾ tsp baking powder
- 2 pinches pink salt
- ⅓ cup vegan semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix together the chia seeds and lukewarm water. Set aside from 15 minutes. This will make the chia egg.
- In a medium-sized bowl, mix the tahini, coconut sugar, maple syrup, oat milk and vanilla extract.
- Once the chia egg is set after 15 minutes, stir it into the wet tahini mixture.
- Add in the dry ingredients – cacao, baking powder and salt. Lastly, stir in the chocolate. Do not overmix the batter, but just enough to combine the ingredients thoroughly.
- Pour the brownie batter into the prepared pan, or one lined with parchment paper. Use a greased rubber spatula to evenly spread the batter out.
- Bake in the oven on the middle wire rack for 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for 10 minutes, then cut into 16 squares. Enjoy!
Notes
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Storage
- Store in an airtight container at room temperature for up to three days, or refrigerator for up to one week.
- Inspired by this recipe.
