I’m coming at ya with the most amazing, fudgy and insanely EASY Vegan Tahini Brownies Recipe and I hope you guys love these rich, chocolatey squares just as much as I do! I really can’t believe how simple these Vegan Tahini Brownies are to make and how few ingredients they require…we’re talking just 8 ingredients people!
I had a major itch to bake the other day and unfortunately the house where we’re living has the most old-school oven you’ve ever seen. It works great for roasting vegetables, but when it comes to needing an accurate temperature for baking, I didn’t want to take any chances. Thankfully my sister lives just 5 minutes away and has been so wonderful at letting me be a part of their family these last few weeks. She of course agreed to let me use her oven so I could get in some baking therapy and these easy Vegan Tahini Brownies were the amazing result that ensued. I’m pretty sure that this brownie will be my go-to dessert recipe in China, as tahini is super cheap and easy to come by in our city.
What is Tahini:
Tahini is a seed butter made from (usually toasted) sesame seeds. On its own it can be used as a dipping sauce and it is often used to make many Middle Eastern dips and spreads such as hummus, baba ganoush as well as halva. I love using it in both sweet and savory dishes, a few of which I’ll share below, and I almost always have a jar on hand in my pantry!
Where to buy tahini:
I usually can find tahini in whatever grocery store that’s closest to me and I’m sure you can find it at your local grocery store. Sometimes it’s located in two or three different locations: 1.) with other nut butters like peanut butter and almond butter, 2.) in the international food aisle or 3.) nearby the honey or other baking supplies. If you’re having trouble finding it, just as one of the grocery store employees and I’m sure they can help you locate it!
If for some reason you can’t find tahini near you, or if you just want to give yourself a project, you can easily make tahini from scratch at home. I wrote a post a loooooong time ago titled “How to Make Tahini” and while the photos are atrocious (really, I need to archive some of my old posts!), the concept is still the same. Basically you just toast 1-3 cups of sesame seeds for a few minutes until they start to turn golden brown. Then you remove them from the heat and allow them to cool before processing them into a paste/butter, either using a high speed blender or a food processor. I’ve found that I don’t need to add any extra oil when I make tahini in my Vitamix, but if you have an older blender or a less powerful food processor, you can always add in some oil towards the end to achieve a runnier, smoother tahini.
If you really don’t like tahini, but still want to make some delicious, fudgy vegan brownies, you can always try substituting a different nut or seed butter like almond butter or peanut butter. I have yet to try substituting the tahini for a different nut butter in this recipe, but I’m almost positive it would work, as long as you use a more natural, running nut butter!
Other Tahini Recipes:
How to make egg-less brownies:
From what I’ve read, eggs actually act more as a binding agent and add more richness/fatiness to brownies instead of making them more cakey. So to make egg-less brownies, you can easily use flax eggs instead of real eggs. To make one flax egg, all you have to do is whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let it sit for about five or so minutes to thicken. I substitute flax eggs for eggs all the time in baking and they work great!
How to make fudgy brownies:
We also have to talk about how fudgy these Easy Vegan Tahini Brownies are and how they got that way! Usually for fudgier brownies, you want a higher fat to flour ratio. Because these Vegan Tahini Brownies are flourless and use a good amount of tahini, they make for the most rich and decadent fudgy brownies ever! If you are the kind of person who enjoys more cakey brownies, than these aren’t the brownies for you. You would want to be using a recipe that calls for more flour and has baking powder, a rising agent!
What size pan to use:
You can use a number of different sized pans in this recipe. I found that an 8×8 standard brownie pan made these brownies too thin, but if thin brownies are your thing, go for it! You’ll just need to adjust the baking time accordingly. I’ve made these brownies in an 8×6 rectangular pan as well as in a loaf pan and the loaf pan was definitely my favorite as it made for thick, hearty brownies! The down side to the loaf pan, though, is that you only get edge pieces. I love edge pieces, because you get some chewier parts as well as gooey middle parts, but if you enjoy more gooey, middle sections you may want to use a larger pan size. You could also double this recipe and then use a standard 8×8 baking pan in order to get more brownies that are still thick and hearty!
When it comes to enjoying these brownies, you’ll need to be patient! They will need a bit of time to cool down before they are ready to eat, otherwise they’ll be too gooey to cut and melt in your hands. If you enjoy gooey brownies, however, still allow these brownies to cool in the pan before enjoying them. Even after cooling for a while, they’ll still be gooey and delicious. If you want fudgier brownies, allow the brownies to cool completely in the fridge before enjoying. They get denser and fudgier after being chilled in the fridge and are the most amazing brownies you’ll ever eat!
I would LOVE to know what you think about this Easy Vegan Tahini Brownies Recipe! Please leave a comment down below, rate the recipe and share it with others!
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- Preheat your oven to 350 degrees and spray a loaf pan* with cooking spray. You can also use a larger pan, such as an 8x6 or even an 8x8 if you double the recipe. Read the section above titled "What size pan to use" for more detail!
- In a small bowl, whisk together the ground flaxseed and warm water to create two flax eggs. Set aside to thicken.
- In a mixing bowl, stir together the tahini, coconut sugar, maple syrup and thickened flax eggs until smooth.
- Add in the cocoa powder, baking soda and salt and stir until combine.
- Lastly, stir in the chocolate chips.
- Pour the batter evenly into your prepared loaf pan and bake the brownies for about 20-25 minutes**.
**Feel free to use whatever pan you have on hand or double the recipe for larger baking pans. Just be sure to adjust the baking time depending on the size pan you chose and whether you like your brownies more gooey or chewy!
This recipe was adapted and veganized from Ambitious Kitchen.
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