Healthy Tahini Brownies

These rich tahini brownies have the perfect chewy texture. They taste like your favorite chocolate dessert, but with more protein! This tahini brownies recipe makes for the perfect gluten-free treat.

Rich Tahini Brownies

Chocolate cravings are one of the most difficult cravings for me to ignore. When I start thinking about chocolate, I just can’t stop. Sometimes I’ll munch on a square of heart-healthy dark chocolate. Other times, I make these brownies.

Not only are these brownies completely gluten-free, but they are also really high in protein and fiber. You won’t get that annoying spike and dip in blood sugar when you enjoy a bite of these fudgy brownies. The energy from these brownies will last!

I don’t really like to follow diet trends or such, but if you are looking for keto-friendly brownies, these are not going to work. I used maple syrup and chocolate chips with sugar in them.

But, I will say that it’s really easy to make them low in carbs. Just use a liquid sugar-free sweetener and sugar-free chocolate chips!

Keep reading and learn more about these incredible brownies! You’ll be proud to share them with your friends – they are so good for you!

Ingredients In Chocolate Tahini Brownies

Forget about the boxed mix! You’ll use only whole ingredients in these chocolate brownies. Here is a bit more about what I used. All the exact amounts are listed in the printable recipe card at the bottom of this post.

• Almond Flour: This is the only type of flour I used. Whenever you bake, use almond flour – not almond meal. Almond meal has bits of the nut’s skins mixed in and will leave your brownies with a grainy texture. You only need 1/2 a cup to make the entire pan of brownies.
• Cocoa Powder: The cocoa powder is what makes these brownies so rich and fudgy. Use 1/4 of a cup in the batter.
• Baking Soda: This gives them the cakey texture, so use 1/2 a teaspoon.
• Salt: You only need a little pinch of salt – about 1/4 teaspoon.
• Eggs: They help all the ingredients bind together. Use two large eggs.
• Tahini: This gives the brownies the fudgy texture and is the source of healthy fats that is essential. You’ll need an entire cup of tahini.
• Maple Syrup: I like to use maple syrup as a sweetener because it is so rich and dissolves really well. I used 1/2 a cup, but you can use less if you like it to taste less sweet.
• Vanilla: Use an entire teaspoon. Vanilla adds a deeper flavor profile to the brownies.
• Chocolate Chips: Use 1/2 cup of your favorite chocolate chips in the batter. They are optional but I love how they tastes, especially hot out of the oven.

Kitchen Tools Required For This Dessert

If you have ever made cookies or brownies before, you probably already have everything that you need. Here is what I used when I made them.

• 8×8 Baking Sheet
• Parchment Paper
• Small Mixing Bowl
• Large Mixing Bowl
• Wood Spoon
• Toothpicks

For measuring you will need 1 cup, 1/2 cup, 1/4 cup, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon.

How To Make Brownies With Tahini

This is one of the easiest recipes you’ll ever make. All the exact steps are listed out in the printable recipe card.

Always preheat your oven before you begin mixing up the batter. This way, it will be ready when you are! For this recipe, preheat the oven to 350F.

While you are doing your prep work, line an 8×8 baking sheet with parchment paper. If you don’t have parchment paper, spray it down with nonstick spray.

Now you are ready to bake! Start by mixing the following ingredients in a small mixing bowl: almond flour, cocoa powder, baking soda, and salt.

Set that aside and grab a large mixing bowl and whisk eggs, tahini, maple syrup, and vanilla in it until it is smooth.

Finally, add the dry ingredients to the wet ones in the large mixing bowl. Stir until it is really well combined. The last step is to add the chocolate chips.

Pour the batter into your prepared pan and bake for 24-26 minutes or until a toothpick inserted into the middle comes out clean.

Below are some common brownie-baking questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

What are some other healthy ingredients I can mix into my brownies?

This all depends on what you like. There are a bunch of different things you can mix into (or on top of) your brownies.

Add some of your favorite chopped nuts. Walnuts are popular choices to add to brownies. You could also add some unsweetened coconut flake to the batter.

If you like toppings for brownies, either add a scoop of your favorite ice cream, some healthy whipped cream, or a drizzle of caramel or chocolate syrup.

What is tahini?

Tahini is basically toasted ground hulled sesame seeds. It’s the main ingredient in lemon garlic hummus too. You’ll find it in the grocery store near the hummus.

Is tahini good for you?

Yes, tahini is known as a superfood because it has so many health benefits. It has lots of healthy fats that your body needs for muscle and brain development. It’s also a good source of antioxidants that helps your body prevent certain diseases.

Tahini also has anti-inflammatory properties which can help reduce things like heart disease.

You can keep these brownies out at room temperature for 1-2 days, as long as you keep them wrapped tightly with foil or a lid.

Brownies are easy to freeze too. To freeze them, just place them in a single layer in a resealable freezer-safe bag. They will stay fresh in the freezer for up 6 months.

Wondering if you can use different ingredients in these brownies? There are a few ways you can.

Use either honey or agave syrup in a 1:1 ratio to replace maple syrup.

To give the brownies a richer flavor, use dark chocolate cocoa powder. If you do this, add a little fewer chocolate chips because this will make your brownies extra sweet.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite chocolate dessert recipes. Enjoy!

• Healthy Chocolate Sheet Cake
• Chocoalte Chip Cookies
• Vegan, Paleo Chocolate Truffles
• Kitchen Sink Chocolate Bark
• Gluten-Free Chocolate Tart

Photos by Moriah Sawtelle and recipe by Erin Antoniak.