If you think brownies can’t get any better, wait until you taste these vegan tahini brownies. They’re rich, fudgy, and filled with a nutty depth that takes this classic treat to a whole new level. And the best part? They’re naturally gluten-free, dairy-free, and made without refined flour — so you can indulge without feeling weighed down.
I’ve tested this recipe more times than I care to admit, and every single time I cut into them, that perfect gooey middle makes me smile. Think of it as a warm hug in brownie form.
Why Tahini Works Wonders in Brownies
Tahini isn’t just for hummus. It’s a creamy sesame paste that adds a subtle nuttiness and incredible texture to baked goods. When paired with chocolate, it becomes magic — creating brownies that are deeply chocolaty yet balanced with a savory edge.
Plus, tahini is naturally vegan, packed with healthy fats, and completely gluten-free. Combine that with almond flour or oat flour, and you’ve got the foundation for gluten free tahini brownies that still feel decadent.
Ingredients You’ll Need
You probably have most of these on hand already. Here’s the lineup for these fudgy vegan brownies:
- Ripe bananas – they act as a natural sweetener and binder (hello, vegan brownies banana magic)
- Tahini – smooth and runny works best
- Maple syrup – for a touch of caramel-like sweetness
- Almond flour – for a light but rich crumb (almond flour brownies heaven)
- Cocoa powder – unsweetened, for a deep chocolate flavor
- Dark chocolate chips – go dairy-free for vegan
- Baking powder – to give them a little lift
- Sea salt – to make the chocolate flavor pop
Optional, but highly recommended:
- Hazelnuts – for a molten chocolate hazelnut tahini brownies twist
- A drizzle of extra tahini on top before baking for a gorgeous swirl
Step-by-Step: How to Make Vegan Tahini Brownies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Step 2: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. A few small lumps are fine.
Step 3: Add the Wet Ingredients
Whisk in the tahini and maple syrup until fully combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together almond flour, cocoa powder, baking powder, and sea salt.
Step 5: Mix it Together
Pour the dry ingredients into the wet mixture and stir until just combined. Fold in the chocolate chips (and hazelnuts if you’re going that route).
Step 6: Pour and Swirl
Pour the batter into your prepared pan. Drizzle extra tahini on top and use a toothpick to create a swirl pattern.
Step 7: Bake
Bake for 25–30 minutes, or until the edges are set but the center is still soft.
Step 8: Cool and Slice
Let them cool for at least 20 minutes before slicing. They’ll continue to firm up as they cool, giving you that perfect balance between cakey edges and a fudgy center.
Texture Talk: Cakey or Fudgy?
If you like vegan brownies cakey, bake them closer to 35 minutes. For ultra-fudgy vegan tahini brownies, pull them out around 25 minutes and let them cool in the pan.
Why You’ll Love This Recipe
- Naturally vegan and gluten-free — no dairy, no wheat
- One-bowl easy — fewer dishes, more brownies
- Customizable — switch almond flour for oat flour, or bananas for applesauce
- Healthy-ish — still dessert, but with wholesome ingredients
Flavor Variations
If you want to experiment, try these swaps:
- Hazelnut Tahini Brownies – Add chopped hazelnuts and a dash of hazelnut extract
- Tahini-Honey Flourless Brownies – Use honey instead of maple syrup if you’re not strictly vegan
- Extra Chocolatey – Melt some chocolate and whisk it into the wet ingredients for a richer base
- Grain Free Brownies – Stick to almond flour only
Tips for Trying This Recipe
- Use ripe bananas — green ones won’t mash well or sweeten enough.
- Don’t overmix — stir until just combined for the best texture.
- Swirl the tahini on top for a bakery-style look.
- Cool before slicing — otherwise, they’ll fall apart (deliciously messy, but still).
- Store right — keep in an airtight container at room temp for 2 days or in the fridge for up to a week.
Final Thoughts
These vegan tahini brownies are the kind of dessert that makes you forget they’re made without eggs, butter, or regular flour. They’re rich, moist, and perfect for sharing… or keeping all to yourself. Whether you’re into fudgy tahini brownies or prefer a cakier bite, this recipe adapts to your taste.
The next time you’re craving a chocolate fix, give these a try. You might just find yourself making a second batch before the first one’s gone.
Fudgy Vegan Tahini Brownies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mash bananas until smooth.
- Whisk in tahini and maple syrup until fully combined.
- In another bowl, mix almond flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in chocolate chips (and hazelnuts if using).
- Pour batter into the prepared pan.
- Drizzle extra tahini on top and swirl with a toothpick for a pattern.
- Bake for 25–30 minutes for fudgy brownies, or up to 35 minutes for cakier brownies.
- Let cool at least 20 minutes before slicing.
Notes
- Use ripe bananas for best sweetness and texture.
- Let them cool before cutting or they may fall apart.
- Store in an airtight container for 2 days at room temp or up to a week in the fridge.
- Can be frozen for up to 2 months.
FAQs
Q: Can I make these without bananas?
Yes! Swap with ¾ cup unsweetened applesauce for a milder flavor.
Q: Are these brownies freezer-friendly?
Absolutely. Wrap them individually and store for up to 2 months.
Q: Can I make them without tahini?
You can substitute peanut or almond butter, but you’ll lose that distinct tahini flavor.
Q: How do I make them extra gooey?
Bake for less time, around 25 minutes, and let them rest before slicing.
Q: Are these brownies nut-free?
Yes, if you swap almond flour for oat flour and skip the hazelnuts.
