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freshly baked fudgy vegan tahini brownies

Fudgy Vegan Tahini Brownies

These fudgy vegan tahini brownies are rich, chocolatey, and perfectly moist. Made with bananas, tahini, and almond flour, they’re naturally gluten-free, dairy-free, and easy to make in one bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 brownies
Course: Dessert
Cuisine: modern, Plant-Based Baking
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 large ripe bananas about 1 cup mashed
  • ½ cup smooth tahini runny consistency works best
  • ½ cup maple syrup
  • 1 cup almond flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup dairy-free dark chocolate chips
Optional: ½ cup chopped hazelnuts
Optional: extra tahini for swirling on top

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, mash bananas until smooth.
  3. Whisk in tahini and maple syrup until fully combined.
  4. In another bowl, mix almond flour, cocoa powder, baking powder, and salt.
  5. Add the dry ingredients to the wet mixture. Stir until just combined.
  6. Fold in chocolate chips (and hazelnuts if using).
  7. Pour batter into the prepared pan.
  8. Drizzle extra tahini on top and swirl with a toothpick for a pattern.
  9. Bake for 25–30 minutes for fudgy brownies, or up to 35 minutes for cakier brownies.
  10. 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.