OMG Best Tahini Brownies
For a most decadent tasting brownie that happens to be vegan, you are in for a real treat. Bake a batch of these OMG Best Tahini Brownies soon. You’ll love these amazing fudgy brownies!
Recently when shopping, I bought tahini to use in a salad dressing.
It’s creamy and very rich tasting yet healthy.
I had heard about baking with tahini.
I already made a couple of tahini truffle recipes that’s on the blog and are also so decadent and delicious.
My kids love them as snacks and as decadent as they taste, they are healthy enough for breakfast.
These are them…. Frozen Raw Tahini Truffles
Since the truffle recipe tastes so decadent, I decided to come up with a brownie recipe as well.
So, here it is.
I named them after the reaction everyone who had one said,” OMG! These are the best brownies ever”
Give this easy and simple recipe a try. You only need one bowl for the recipe and I’m sure everyone who tastes the batch you made will have the same reaction as my family had after just one bite of these gems.
OMG Best Tahini Brownies
Yields: 12 brownies
What you’ll need to make these delicious tahini brownies…
Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour or use all whole wheat pastry flour
- 3/4 cup unsweetened cocoa or cacao powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup almond or cashew milk
- 1/2 cup coconut sugar, or brown sugar
- 1/2 cup agave nectar, or you can use maple syrup or honey
- 2 tsp vanilla extract
- 4 tbsp coconut oil, melted or avocado oil works well too
- 1 flax egg, 1 heaping tbsp flax meal mixed with 3 – 4 tbsp water
- 1/2 cup tahini, if firm, stir up until you get a creamy consistency
- 1 cup vegan chocolate chips, I use Enjoy Life or for non vegan and sugar free I use Hershey’s
- 1 tsp coconut oil, avocado oil or grapeseed oil
Here’s how to make them…
Directions:
- Preheat oven to 330 degrees, mist a 9 X 9 square baking pan with cooking spray, I used coconut spray. Not butter spray to keep these vegan. Set aside.
- In a large mixing bowl, combine all dry ingredients. Use a whisk to mix up the flour and cocoa so there are no lumps. Switch to a wooden spoon or spatula and add the rest of the ingredients.
- Separate the chips and use 1/2 cup for the batter and the other half mix with the 1 teaspoon oil for drizzle on top.
- Mix well to incorporate all the dry into the wet ingredients. Pour batter into prepared pan. Spread out evenly.
- Bake for about 20-30 minutes. Check with a toothpick after 20 minutes. Should come out clean or moist crumbs.
- Let cool for 20 minutes in pan. While cooling melt 1/2 cup chocolate chips with oil in microwave for 20 second intervals. Stir until shiny and completely melted.
- Using a teaspoon or fork, drizzle the melted chocolate over the top of the cooling brownies. Let set up another 10 minutes. You can place in fridge for 5 minutes.
- Cut into 9 or 12 squares. Store in fridge up to 3 days. Take out and let sit on counter to warm to room temperature or eat cold from fridge. Either way, these are beyond great!
Enjoy the fudgy deliciousness!
Here’s the link again for those yummy tahini truffles and a photo too!
Frozen Tahini Truffles
Print the tahini brownies below
OMG Best Tahini Brownies Ever
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all purpose flour or use all whole wheat
- 3/4 cup unsweetened cocoa or cacao powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup agave nectar, or you can use maple syrup or honey
- 2 tsp vanilla extract
- 4 tbsp coconut oil, melted or avocado oil works well too
- 1 flax egg, 1 heaping tbsp flax meal mixed with 3 – 4 tbsp water
- 1/2 cup tahini, if firm, stir up until you get a creamy consistency
- 1 cup vegan chocolate chips, I use Enjoy Life or for non vegan and sugar free I use Hershey’s
- 1 tsp coconut oil, avocado oil or grapeseed oil
Instructions
-
1.Preheat oven to 330 degrees, mist a 9 X 9 square baking pan with cooking spray, I used coconut spray. Not butter spray to keep these vegan. Set aside.
2.In a large mixing bowl, combine all dry ingredients. Use a whisk to mix up the flour and cocoa so there are no lumps. Switch to a wooden spoon or spatula and add the rest of the ingredients.
3. Separate the chips and use 1/2 cup for the batter and the other half mix with the 1 teaspoon oil for drizzle on top.
4.Mix well to incorporate all the dry into the wet ingredients. Pour batter into prepared pan. Spread out evenly.
5.Bake for about 20-30 minutes. Check with a toothpick after 20 minutes. Should come out clean or moist crumbs.
6.Let cool for 20 minutes in pan. While cooling melt 1/2 cup chocolate chips with oil in microwave for 20 second intervals. Stir until shiny and completely melted.
7.Using a teaspoon or fork, drizzle the melted chocolate over the top of the cooling brownies. Let set up another 10 minutes. You can place in fridge for 5 minutes.
8.Cut into 9 or 12 squares. Store in fridge up to 3 days. Take out and let sit on counter to warm to room temperature or eat cold from fridge. Either way, these are beyond great!
Thanks for stopping by. I hope you liked the tahini recipes featured today.
Please hop on here again soon. There are so many more recipes to see both sweet and savory. 
