Tahini is a smooth paste made from ground sesame seeds. It has a nutty flavor and creamy texture, making it a versatile ingredient for both savory dishes and desserts like these flourless tahini brownies.

Can I make these brownies vegan?

Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). This keeps the brownies moist and fudgy without using animal products.

How do I make brownies fudgy vs. chewy?

For fudgier brownies, which have a higher fat-to-flourless-binder ratio, bake until the center is just set. For a chewier texture, which develops more structure, extend the bake time by 2–3 minutes to cook out more moisture.

What’s the best way to store these brownies?

Store them in an airtight container at room temperature for up to 3 days, in the fridge for a week, or in the freezer for up to 2 months. Always wrap them well to maintain moisture.

What to use instead of plain flour in brownies?

If you want to skip plain flour, use alternatives like almond flour, oat flour, or coconut flour. For these flourless tahini brownies, tahini itself replaces flour by providing structure and moisture, giving the brownies their dense, fudgy texture without any grains.

Flourless Tahini Brownies (Vegan, Paleo, Gluten-Free)

Name: Flourless Tahini Brownies – Fudgy, Gluten-Free & Irresistible
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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

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

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, whisk tahini and maple syrup until smooth.

3. Add eggs and vanilla, whisk until well combined.

4. Sift in cocoa powder, baking soda, and salt; fold gently until combined.

5. Stir in chocolate chips, reserving some for topping.

6. Pour batter into pan, spread evenly, sprinkle reserved chips.

7. Bake 20–25 minutes until edges are set and center slightly soft.

8. Cool 20 minutes before slicing and serving.

Notes

For vegan brownies, use flax eggs instead of regular eggs.

For extra flavor, swirl additional tahini or sprinkle flaked sea salt before baking.

Brownies can be stored at room temperature for 3 days or frozen for up to 2 months.

Author: Lara
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 12g
Sodium: 85mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 25mg