While I was in Israel back in 2016, I consumed the most tahini I had ever had in my life. The hummus was one of the best things I’d ever eaten. Creamy, rich, and with a slight tang from the freshly ground tahini.
After eating tahini for over a week with various dishes like roasted pumpkin, bread, meatballs and more, I became addicted. I immediately started making tons of amazing, sweet and savory recipes using tahini, and gave myself the nickname of “Tahini Queenie.” The OG AK fam knows what’s up.
These famous tahini brownies are truly what started it all. They’re chewy, fudgy, perfectly sweet, and when I made them back in 2017 they became my absolute favorite brownies in the entire world. If you haven’t made them yet, this is your sign to give them a try! If they’re a staple in your house (like they are in mine) it’s time to throw in another batch.
Everything you’ll need to make the best tahini brownies
These amazing gluten free tahini brownies are seriously everything you could want in a brownie. Chewy, fudgy, and baked with those lovely, crackly tops. All while being grain free, dairy free and refined sugar free! Here’s what you’ll need to make them:
- Tahini: the star of the show in these brownies that gives them moisture without needing any additional oil. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
- Sweetener: we’re naturally sweetening these brownies with coconut sugar and pure maple syrup.
- Eggs: you’ll need 2 eggs to help the brownies bake up properly.
- Cocoa powder: be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. Cacao powder will also work well.
- Coconut flour: you’ll just need a tablespoon of coconut flour to give them the right texture.
- Baking staples: don’t forget the vanilla extract, baking soda & salt. Learn how to make your own vanilla extract here!
- Chocolate: I love to mix chocolate chips into the batter and top the brownies with a chocolate drizzle! For the drizzle, you’ll need a little coconut oil.
Tahini brownie substitutions
As always (and especially for baking) I recommend following the recipe as is for the best results. Here are some ingredients we can and can’t recommend for substituting in these tahini brownies:
- For the tahini: a natural, drippy almond butter, cashew butter or sunflower seed butter should work, but tahini is your best option! Feel free to try my almond butter brownies as an alternative.
- For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own here!
- To make dairy free: be sure to use dairy free chocolate chips like this brand.
Can I make them vegan?
I haven’t tried using flax eggs in place of the regular eggs in these tahini brownies, but let me know in the comments if you do! Learn how to make flax eggs here.
Customize your tahini brownies
These brownies are also incredibly easy to make. If you’re looking for a dessert for a crowd and need something simple, just throw all the ingredients in one bowl and mix away. And if you’re feeling sassy, try some of these
- 1/2 cup dried cherries in the batter
- Fresh raspberries on top before baking, or a swirl of raspberry jam
- Chopped walnuts in the batter (even better if they are toasted first!)
- A swirl of tahini in the pan before baking
- Toasted sesame seeds or black sesame seeds on top
- A little sprinkle sea salt on top after they come out
The options are endless.
How to make one bowl tahini brownies
- Mix the wet ingredients. In a large bowl mix together the tahini, coconut sugar, maple syrup, vanilla & eggs until well combined.
- Add the dry. Fold in the cocoa powder, coconut flour, salt and baking soda until smooth, then fold in the chocolate chips.
- Pour & bake. Spread the batter evenly into a baking pan, using a spatula to scrape it all in there. The batter will be thick! Then bake them up.
- Drizzle & devour. While the brownies are cooling, melt some chocolate chips with coconut oil. Drizzle this all over your brownies, then enjoy!
How to store & freeze tahini brownies
- To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
- To freeze: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
More grain free desserts you’ll love
- Grain Free Peanut Butter Chocolate Chunk Cookies
- Inside Out Chocolate Covered Strawberry Cake
- Grain Free Birthday Cake Cookies
- Paleo Chocolate Chip Tahini Blondies
- Healthy Peanut Butter Twix Bars (vegan & gluten free)
Get all of our grain free desserts here!
I hope you love these grain free tahini brownies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Grain Free Tahini Brownies (the best brownies I've ever eaten!)
These grain free tahini brownies are the best brownies I've ever eaten! They're decadent, fudgy, easy to make and just so happen to be gluten free and paleo-friendly. You'll never go back to another brownie recipe again!
Ingredients
- 1 cup tahini
- 1/2 cup coconut sugar (or brown sugar*)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup unsweetened cocoa powder (or cacao powder)
- 1 tablespoon coconut flour, almond flour or oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips, dairy free if desired
- For the chocolate drizzle:
- 2 tablespoons chocolate chips, dairy free if desired
- 1 teaspoon coconut oil
Instructions
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Preheat oven to 350 degrees F. Grease a 9x9 inch baking pan with nonstick cooking spray.
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In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
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Spread batter evenly in prepared baking pan. If it's giving you trouble to spread (because it's on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!).
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Bake for 18-28 minutes or until knife inserted into the middle comes out with just a few crumbs attached. Do NOT overbake!
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After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies. Makes 16 brownies.
Recipe Notes
Tips for the best tahini brownies: I actually prefer using brown sugar in this recipe. It makes them even amazing.
Instead of coconut flour, feel free to use oat flour or you can sub 2 tablespoons of almond flour.
To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
To freeze tahini brownies: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.
Nutrition
This post was originally published on May 16th, 2017, and republished on February 7th, 2022.
653 comments
Hi,
I’m hoping you can help me with something… I have lost 30 lbs over the last couple months and am halfway to my weight loss goal. I’ve done it (in part) by not eating gluten or anything with more than 5 gr of sugar in it. But…I would really love a treat right about now, any fantastic gluten free / low sugar recipes up your sleeve? P.S. I can’t cook…
Try Chia Pudding! No cooking Required. Or cashew cheesecake. Also no cooking required, just a little bit of blender magic 🙂 You can find some great recipes online
OMG…..these look so frigggin good! Love the bounty of tahini in these babies, im sure it brings such a nutty twist.
I am all over the toasted sesame seeds on top idea!! Dang girl, dang!
Those had me salivating. Got to try the recipe this week-end.
Oh em geee! *excited emoji* These look absolutely divine! I am obsessed with tahini and can literally eat it straight from the jar (NO SHAME)! These are totally up my alley, I can’t wait to try them. Thanks for the recipe!
I can’t even! These are what heaven must be like! I love that they’re Grain-free and tahini is such a good combo with chocolate!!
Wow! These look incredible. Definitely on my list to make soon!
I don’t have any coconut flour. Do you think almond flour would work?
No sorry! The coconut flour helps to absorb the liquid.
Can I use a gluten free all purpose flour?
The texture might change a bit because coconut flour is more absorbent
What do you think about using rice flour?
I haven’t tried it, but let me know if you do!
I actually used chickpea flour, and thought it was great!
Perfect!
I ended up using almond flour…I don’t like the taste of coconut flour much and they turned out great! Maybe a smaller batch than the coconut would yield but still delicious.
These were delicious, and indeed fudgy as promised. I used Spelt Flour instead of coconut flour as a don’t like the texture of coconut flour. I also added finely chopped almonds and a dash of freshly brewed coffee to bring out the chocolate flavour. Thank you for a healthy baking recipe that actually works and tastes good!
I’m so glad they came out amazing! Such an interesting idea to add finely chopped almonds. Sounds FANTASTIC ❤️
Hi, may I know what brand Tahini was used?
Thanks.
I’m assuming Soom Tahini since Monique links to that brand all the time!
Sorry, missed this! Yes I LOVE Soom and would definitely recommend it in here 🙂
These look amazing! And easy to make. Loved your grain free chocolate almond butter cookies and these look like their tahini filled cousins!!
These look delicious!!
I made these today- but made a half batch because I was almost out of tahini. I used a biscotti pan instead of a 9×9 and everything turned out perfect. Thanks for an awesome recipe!
HI. Ty for sharing this recipe. I’ve tried several of your recipes and always love them. Just confirming that for this recipe it’s raw tahini paste. Correct ?
I actually used a roasted sesame seed butter (tahini) not raw.
My TJ’s doesn’t sell roasted tahini. Can you use the kind they do sell?
Oooo I’m excited about this one!! Only caveat is I’m lactose intolerant. Do you have any recommendations for milk-free chocolate chips? Thank you in advance!
Enjoy life brand is great! Or Lily’s for lower sugar!
I’m wondering if a substitute could be used for eggs in this recipe? If so, do you have one you recommend? Thanks!
Dark chocolate chips is all I buy and I don’t have a lactose issue. Dark chocolate is better!!
I just got a Soom delivery. Can’t wait to try these. Going to try with flax or chia eggs first due to only having hard-boiled eggs in the house. I’ll report back!
Marge201, where you at? How did it go?
Would these go ok with flax or chia as an egg replacement?
I’m not sure, maybe flax egg. Let me know if you try it!
Would apple sauce be okay to use instead of egg thanks!
I did this – and it was perfect
Did you ever try this without eggs? How did it go? Thank you! ^_^
I just made these with two flax eggs (each egg 1 tbsp flax meal and 2 tbsp water, rested for a couple hours) and chickpea flour instead of coconut flour, they turned out great!
So glad to read that, Suzie, about the eggs. I have coconut flour but good to know about the chickpea flour. (tahini and chickpeas, best combo ever) I will do the flax or chia eggs and report back.
Will chia eggs work as well? I don’t have an flaxseeds unfortunately. Thank you!
I haven’t tried it, but let me know if you give it a shot!
I love making bread with nuts and seed butters but never tried brownies! I’ve got to get on these ASAP!
These were amazing. At first I thought they’d be really tahini-ish because of the smell but I couldn’t taste the tahini! My boyfriend said they tasted like the dark chocolate brownies at Starbucks (a positive for him but I say they are way better!) I used sugar free dark chocolate chips and 🤤.
Love that! Baking with tahini is amazing 🙂
I just made theee – delicious! Thanks for a great recipe!
Yum I’m going to try these!
Must try! I made tahini chocolate chip cookies and LOVED them so this should be just as good 💁🏻
These look great! in case I don’t have tahini, can I sub it for peanut butter? thanks!
I haven’t tried it, but I’m sure it would work okay, just not certain you’d get quite the same consistency since tahini tends to be very oily/liquidy. 🙂
I made these with peanut butter last week turned out drier than tahini brownies, but I let it sit on the counter in airtight container(after completely cooling) overnight and somehow were chewy and not at all dry the next day. I was out of tahini so used smooth pb, but only had about 1/2 cup, so used crunchy pb for the rest. the peanut bits somehow floated to the top during baking – not sure how/what that’s about but I liked the look/taste. also sprinkled salt flakes before popping them in the oven (none in batter) and they came out really delicous (and pretty presentation).
Hi Christia! PB can be much thicker than tahini which may have affected the texture. Happy they turned out well, though!
Made these today, but skipped the chocolate topping. While they aren’t ghirardelli brownies, they sure are close!! Love them and will definitely make them again
OMG…..these look so frigggin good! Love the bounty of tahini in these babies, im sure it brings such a nutty twist.
Definitely taking your word on these!!
Made these (minus the chocolate drizzle) for my husband on Wednesday night…GONE BY FRIDAY! He is obsessed…I will be making another batch this weekend for him! Thank you 🙂
Good lordt! These were great, loved by adults and toddlers. I really enjoyed the extra nutty flavor that the tahini added. Thanks for sharing!
Isn’t the flavor awesome?! Glad you all loved them!
I just bough tahini for the first time this week! Looking forward to trying it out in these brownies.
Awesome – I hope you love them!
Intriguing… Do you think I could use 1/2 cup of almond butter in place of 1/2 cup of the tahini?
I used a 1/2 and 1/2 combo and they came out great!
The TJ’s tahini is seriously one of the best deals on the planet. I’ve been wanting to try it in sweets, and I can already tell I’d love this recipe. Mega fudgy!
Just made these, they came out perfect. I only have a 9×13 pan so I shortened the cook time to 11-15 minutes and they are great! Do you think you could add chopped nuts and they would be okay?
So glad! And yes – I think chopped nuts would be great!
I added chopped dried cherries!
I just made these! they are really good! I might leave out the coconut flour next time because mine were crumbly and a bit dryer than I like! But overall they are really good!
What is the difference between tahini and sunflower seed butter?
Hi Cathi! Tahini is actually made with sesame seeds rather than sunflower seeds, but they have a similar consistency.
Just made these, slightly more cake like than brownies but so so good!! my whole family loved them 🙂
What you do with tahini is what I do with the TJ’s sunflower seed butter jars. LOL!
Omg so good!
For Some reason the Tahini mixture coagulated n thickened wen contacted with eggs, making it difficult to mix. Mine was roasted sesame tahini, could that b the reason. I am gonna try again next time blending rest of ingredients with the eggs and then folding with tahini+cocoa+coconut powder mixture.
These are amazing! The best healthy brownie I’ve ever eaten. I hate tahini by itself but with everything mixed together it was so good. Love all your recipes ❤️
Yay so glad you liked them! They’re definitely my favorite 🙂
These were amazing! So easy to make and really delish!
So glad you liked these! They’re my absolute favorite brownies.
Oh mah gahhh, these are incredible! I just made these for a healthier weekend treat my boyfriend and I could enjoy, and holy moly, we are both obsessed! They’re so fudgy and decadent, just as brownies should be! My mom had recently brought me back lots of tahini from Lebanon, where we’re from (and where she lives, so I totally shared a mom-visit with you!), and this recipe might beat hummus in terms of what I’ll use the tahini for 😉
These are great! Only needed the 22 minutes & my topping wouldn’t drizzle so I just spread it. Thanks!
The flax eggs work beautifully as a sub. In fact, I actually prefer them with flax eggs because they’re a bit fudgier. They’ve been a bit drier when we used eggs. I’ve also used the recipe as a bottom layer for a dairy free ice cream cake. Soooo delicious.
OMG I love that idea to use this in an ice cream cake!! And so glad you love it with flax eggs 🙂
They were amazing and were devoured immediately but I don’t know what happened when I baked them I took them out after 15 min because the top started to burn so I thought they were done but when I cut them it all fell apart. Still tasted amazing but I couldn’t really cut them up in squares. Any advice?
Sounds like they weren’t done well enough if they weren’t cut. Also I’m not sure why they would burn unless you added the melted chocolate on top before baking?? Or perhaps you changed a few ingredients?
Can you recommend a sugar substitution? I don’t have coconut sugar :((
Sure, you can use brown sugar!
Can you use stevia or xylitol in place of the coconut sugar and maple syrup?
I don’t bake with sugar substitutes like stevia, so I’m not 100% sure! I think stevia has a specific kind for baking that might work.
Just made these and WOW!!! I didn’t use coconut sugar, just added a bit more maple syrup and they were perfectly sweet. Fudgy and soft and chewy. Def making these a staple!!!!
So glad you enjoyed! They are definitely a staple in my house!
These are fantastic!
Agreed! My favorites 🙂
Hi Monique! Can’t wait to bake these for my coworkers next weekend! I was just wondering, do they keep well in the fridge or on the counter top? I’m taking them to my coworkers Saturday night but I’m busy all day Saturday, so I wondered if I could make them Friday night.. Would they still be as good the next day?
Thank you again and can’t wait to try!
Hi Christen! Amazing! I usually keep them on the counter, and they’ll stay good for the next day 🙂 You can also keep them in the fridge after a couple of days and they’ll actually get fudgier!
These were absolutely DELISH! I confess I did over indulge and eat about 4-5 pieces when it was fresh out of the oven. Will be making again!
It happens to the best of us! So glad you enjoyed these 🙂
Wow!! I have to agree–these are definitely the best homemade brownies I’ve ever had! I’m going to try them with flax eggs next time to see if I can make them vegan. Love!
So glad you enjoyed! And flax eggs should work 🙂
Made these for a potluck and they were a hit! I used oat flour since I didn’t have any coconut flour. Flavor was great, but I overbaked them by a few minutes and they got dry and crumbly. I will definitely be trying them again with less baking time!!!
Less baking time and coconut flour should help it! Glad they were a hit either way 🙂
I’ve had this recipe bookmarked for quite some time but was skeptical of the tahini- it just sounded weird. Today I made some hummus and had the rest of my tahini jar to use up -so I decided to finally test this recipe out. I’m sooo glad I finally did- it was sooo delicious. My picky sweet tooth of a husband even liked it!
Amazing!! So happy you tried these 🙂 my all time favorites!
These really are the best brownies I’ve ever made or tasted!!!! Thank you!!!
Amazing!! You’re welcome 🙂
Hi, just one question before I go and make them. One cup is how much? In grams approx.?
Thank you for the answer
Tina
I believe it’s about 250 grams!
Hi Monique,
So, I’m on to my tenth batch in less than four weeks that resulted in me taking a pregnancy test, which was negative but there is something going on!?! The brownie is soooooooo good. Oo the brownie, oo the brownie, give me the brownie, the brownie, the brownie, THE B R O W N I E!!! I have been spreading the love. Muchas gracias!
Oh my gosh this made my day! These are the best brownies I’ve ever eaten for a reason 😉 So glad you’re enjoying and spreading the love!
Uncompromising in taste, and so easy to make! made in an 8×8 in. pan instead of a 9×9 (since that’s all I had) and it baked up beautifully. Enjoyed by both kids and adults, regardless of dietary differences. This is going into my “favorite recipes” file 🙂 Thank you!
Amazing! I’m so glad everyone enjoyed 🙂 they’re the best for a reason!
These are absolutely amazing! Made them last night with a jar of TJ tahini and Ghirardelli’s cocoa and they truly are the best brownies I’ve ever tasted as well! Thank you for the great recipe–new favorite!!!
So glad you got to try these! They’re a staple in my house 🙂
Hi, they look delicious! I really want to try them, but unfortunately my oven just broke. Is there a possibility of baking it on the stovetop?
I’ve never tried it! I would probably advise sticking to the oven 🙂
I can’t tolerate eggs so I subbed with 3 flax eggs, just to ensure there was stability there, and they were delicious! Mmmmm! But mostly I wanted to thank you for providing a photo of the food on all your recipes! It drives me crazy when cooking blogs don’t offer one on their print out, after all that stunning photography! The pic grabs your attention when searching thru your recipes at home- it just makes sense to me. Thanks so much! ~ LOVES ~
Flax eggs are perfect! And I’m glad you like the photography in here, too 🙂 I love adding it!
OMG, so good!! recently discovered your blog and its the best!!
This took 5 mins to make and it’s awesome!!!
Welcome to Ambitious Kitchen! These are my go-to brownies – glad you enjoyed!
Love your recipes! Would it be strange to add zucchini to this recipe? How would the additional moisture contend??
I haven’t tried adding zucchini – it may add a bit too much moisture!
I’ve made these several times and they are absolutely delicious! I just wanted to comment that I use cacao powder instead of cocoa to make it more healthy and they are wonderful. Instead of the drizzle, I just throw the dark chocolate chips right into the batter. No one has ever noticed that they are “healthy” brownies! Thank you for the recipe!!
So great to hear! And yes – cacao works just great in this recipe (as do dark chocolate chips!) You are very welcome 🙂
These are so so SO good! I was too impatient and didn’t let them cool long enough before turning them out of the pan so the bottom kind of separated from the top. Nevertheless, still delicious and ooey gooey! Next time I’ll definitely need to be more patient or line the pan with parchment. Next time likely being tomorrow because I’m HOOKED!
I’m so glad you enjoyed these! They are my absolute go-to. And yes, letting the cool will help them stay together! Enjoy 🙂
I just made these and added almond butter, tbsp coconut oil and skipped the maple syrup. I also added match to the ch sauce on top! They are AMAZING!!! My kids ❤️
Will def be making these again…
Delicious! So happy to hear that!
“the best brownies i’ve ever eaten” is pretty dang perfect! I tried these and absolutely loved them!
So happy to hear that! 🙂
Hi, can I make the brownies with regular flour?
Hi! I wouldn’t recommend using regular flour as the consistency will be quite different in this recipe.
Just made these! In your words… DANK! Bomb! They are almost gone!
SO happy to hear that! These are the best for a reason 🙂 Glad you enjoyed!
These brownies are absolutely delicious! Easily the best brownies I’ve ever made, and even better that they’re made with wholesome ingredients! Thanks you for another incredible recipe that not only tastes divine, but also is good for me.
They are my absolute favorite brownie! I’m so happy you loved them as much as I do 🙂
OH. WOW! I made a pan of these brownies this afternoon, and they are almost gone… what an amazing pan a heaven!! I didn’t make any changes or substitutions (so rare for me :)), they are perfect as is. Run to your kitchen and make a batch of these babies, you won’t regret it!!
I’ve been trying to keep my diet low carb & free of refined sugars, but definitely miss things like cake & brownies. These were perfect! I used Lily’s chocolate chips so I have zero guilt & I don’t feel icky afterwards. Big time bonus – my picky 7 year old loved them! He actually moaned while eating them! Your recipes never disappoint 🙂
I’m so happy to hear that! Glad they were kiddo-approved, too 🙂 Enjoy!
Just made these with cashew nut butter instead of tahini and with chopped orange lindt choc on top. They were amazing! xxx
Oh my gosh the orange lindt chocolate on top sounds incredible! So glad you enjoyed!
What a great idea to use tahini like this. I thought tahini would over-power but doesn’t. I had to substitute maple syrup for honey and coconut sugar for organic brown sugar. Unfortunately I baked them in a smaller oven for 23 min and I over-baked them :(. They just cooked faster because of the oven size (cuisinart pizza / convection / toaster oven). I think 18 min would have been perfect. I’ll try again.
The tahini is super subtle in here and bakes really well! Sorry to hear that your smaller oven caused some over-baking, I hope these turned out for you the second time around!
I made these and they were amazing but the chocolate chips are melted but they don’t look smooth when you cut them. I’m assuming the chocolate chips are supposed to be like chunks??
I’m so glad you loved these! And the chocolate chips will melt in these brownies, so there should just be bites of gooey chocolate in them 🙂
Would Cacao powder work ok?
Yep!
Can i make this without the chocolate chips?
Sure!
A friend of mine at work mentioned this recipe to me and I must say it is quite a tasty treat.
I have also made them with a homemade “sunflower tahini” and it was a hit, I think I may be leaning for the true sesame tahini version, of course I will have to do extensive testing first . 🙂
The only problem is that they always disappear so quickly, my teenager children swear they have no idea.
Thanks for providing this healthy desert alternative, You Rock !!!
Cheers!
Can you freeze the grain free brownies and how long for? Is that mean we are eating lots of tahini for serve?
I just made these and wow was I surprised! They were absolutely delicious and fudgy. I was very skeptical, but these are my go to brownies now. The only difference for regular brownies I they weren’t super crackly on top, but otherwise no one would ever know that they’re healthy.
These are SO GOOD!!! I’m amazed at how good. Even better 2nd day I think. Stop reading & just go make them!🙌🏼
Monique…you are a creative food genius!!!😘
Thanks Jennifer!! So glad you loved these – they’re the best I’ve ever eaten for a reason! 🙂
Monique, another great recipe. The kids loved this brownie. Fluffier than black bean brownies. I wonder if I can cross the recipes to get a good combo of fudge and cake.
Glad you and the kiddos love these! Let me know if you experiment with a combo 🙂
I made these last night and they were delish!! The only issue is that they were crumbly and didn’t hold together. Any suggestions? I followed the recipe, although I used cacao powder instead of cocoa, but that shouldn’t affect consistency.
So glad you loved them! Hmmm these should hold together pretty well – it sounds like they may have needed a little more time in the oven.
I don’t know if its already been mentioned but after I ran out of tahini, I made a batch of these with drippy almond butter. They were also amazing. Great recipe as usual!!!!❤
YUM that sounds fabulous! I’m so glad you loved them!
These are downright amazing!!! To die for!!! Thanks!!! Will post a photo on IG later and tag you.
Amazing!! So glad you liked them 🙂 and I’ll look out for a photo!
Hello! Just a question about the recipe… I’m super excited to make this (a friend recommended this to me!) and will be baking these at some point this week, but are these safe to give to someone with a nut allergy? I just wanted to check before offering any to my brother after I make these. As far as I’m aware he doesn’t have an allergy to sesame seeds, but I wanted to check to make sure 🙂 Thank you, and looking forward to making these!!
Hi! I think it depends on the person – I would double check with him because this has coconut product in it. Hope you love them!
My husband is allergic to nuts and he had no problem with these—that being said, he eats hummus all the time and that’s how we knew it was fine. He is allergic to fresh coconuts, and I didn’t want to risk it with even a baked coconut product, so I switched out those ingrediants. At least some people with nut allergies include coconut in that. I second asking the person because allergies are super weird/individual. Hope this helps someone!
These are delicious, and so easy! I never had tahini before I bought it for this this recipe,and I can’t wait to try some more recipes with it!
I LOVE cooking and baking with tahini! Search “tahini” in the search bar and you’ll find some other great ways to use it 🙂
Can I replace the coconut sugar with maple syrup?
Absolutely fabulous brownies! I made them as a birthday surprise treat for my sister visiting from California. I used cacao powder instead of cocoa (don’t really know the difference) and made 2 batches of brownies. I learned on the first batch that sifting the cacao first would be a good idea as it was a challenge to incorporate. But hands down DELICIOUS!
The BEST surprise! I hope she loved them, too 🙂
So, I made the vegan version if these with 2 flax eggs and I aslo used cacao powder instead. They are absolutely amazing. Fudgy, rich, crispy on the outside, nutty, just great. Thank you so much for the recipe!
Perfect! So happy you loved them 🙂
I made these with brown sugar, agave syrup, and whole wheat pastry flour (with about a teaspoon of chia seeds because Monique mentioned somewhere in the comments that the coconut flour absorbs moisture). I didn’t do the glaze and added the extra chocolate chips into the mix instead. The flavor was great and I really enjoyed these as a cake…maybe it was the substitutions (?), but they just weren’t brownies.
Belle — thanks for your comment. You made several substitutions to the recipe and then rated them as if you had made the original, which I think is a bit unfair. Totally understand about potential allergies and subs, but more than likely you changing the recipe is a result of them not turning out as you hoped.
The BEST brownies ever!!! So obsessed. We added walnuts. Yum yum yum! Thank you!
YES so good! Love the idea of walnuts in here too 🙂
Howdy! I made these brownies last week and they were so good! I used two “flax eggs” instead of real eggs and they still came out great. I shared some with my Dad who is gluten-and dairy-free (begrudgingly, for health reasons) and he really liked them-they made his day! Thanks so much for sharing this recipe 🙂
Hey Jesse! Perfect – I’m so glad you both really liked them!! They’re my favorite for a reason 😉
They look amazing, but a lot of sugar tho… Have you used sugar-free sweeteners in your recipes? Do you think I can replace the coconut sugar+maple with stevia+erythritol and still have good results?
Thanks 🙂
They’re delicious! I don’t bake with sugar-free sweeteners, as I like to use all-natural ones. I’m not sure the amounts to use with sugar alternatives, but let me know if you try it!
D E L I C I O U S !!! Thank you for the recipe! I just replaced the sugar with a stevia/erythritol blend 1:1 and worked perfect!
So glad you loved these!
D E L I C I O U S !!! Thank you for the recipe! I just replaced the sugar with a stevia/erythritol blend 1:1 and worked perfect!
These are INCREDIBLE!!! Hands down one of the best brownies I’ve ever eaten. Reccommend using Ghiradelli chocolate chips–so rich and creamy!
YES so happy to hear that Dana! 🙂
I just made these, and they are everything you said they would be! I added dried cherries and walnuts. Thanks, I love your creativity with the tahini.
So happy to hear that Paula! Love the idea of dried cherries and walnuts in these. More tahini recipes to come 🙂
I made these with whole wheat flour instead of coconut flour and they turned out pretty cakey. That could also be because I think I baked them too long… I baked them for 25 minutes, but they would’ve been perfection around 21 minutes. I added a spoonful of chia seeds to absorb the extra water (mentioned in another comment), but I shouldn’t have because then they would’ve been gooier and fudgier I think. Anyway, more cake-like than brownie-like, but still good!
Hi Rachel! I wouldn’t suggest swapping the flours in this recipe because it does change the consistency (that’s why the brownies were more cake-like).
I’ve always made these with cassava flour instead of coconut flour, and although the texture is a bit more cake-like, they are still delicious. This is my go-to recipe when all other paleo desserts fail me! 😊
Noted on the flour swap – glad they still work out for you! Love these ones 🙂
I love to make homemade brownies. I have made several different recipes and these are the BEST brownies I have ever made. Even my friends loved them. Can’t wait to make again. Thanks Monique!!
So happy to hear that Tara! These are my absolute go-to’s. Enjoy!
Oh, Monique!!! These brownies!!!! They are SOOOO good!!! I’m in chocolate heaven! I love bitter chocolate so I reduced the coconut sugar to 1/3 cup and the maple syrup to 2 tablespoons. Worked beautifully!
So happy to hear that Jessica! 🙂 And glad those swaps worked out. Best brownies ever!
Hi Monique,
I think if I subbed the maple syrup and coconut sugar these would be fully complaint with my candida & keto plan. Do you think this recipe would work with erythritol? If so, how much do you recommend?
Hi! I haven’t actually baked with erythritol, so I’m not sure how much to add. Let me know if you give it a try!
made these last night!! THESE ARE THE MOST DELICIOUS BROWNIES IVE EVER EATEN. My boyfriend agrees. Thank you for this recipe!!!
YES love to hear that! 🙂
I used the Trader Joe’s brand of tahini and its thicker than yours so I left out the coconut flour and added about a TBSP of apple sauce and they came out great!
Perfect! Glad those worked out 🙂
Would it be okay to substitute the eggs with apple sauce?
Thanks
I live in Mexico and coconut flour and pure maple syrup aren’t really available, so I decided to experiment knowing it would be my (not Monique’s) fault if they failed haha!
I left out the maple syrup and coconut sugar, instead using about 3/4 cup of very loosely packed Mexican brown sugar (basically the same as regular brown sugar) as the sweetener. I like to grind my own nut flours, and all I had were pecans, so I thought sure, let’s try it.
1/4 cup of the nut flour instead of the 1 tbsp coconut flour.
OMG. Let’s just say I’m on my second batch this week! The ground pecans with the tahini…let’s just say the flavor is INSANE.
Be SURE not to overcook! I have a small oven so I check at 20 min to be safe.
Even with my wacky subs, they had the perfect fudgy (but not TOO fudgy, still had great structure) texture.
I’m so glad those swaps worked out! They’re the perfect treat (and I’ll have to add in some pecans next time).
Just made these last night as I couldn’t find anything delicious to snack on after dinner. I overcooked them by a few minutes, but they are still delicious! Can’t wait to make them again!
The perfect weeknight treat! Glad you enjoyed 🙂
These brownies are no joke. Very very tasty. Moist, rich, fluffy brownies. Wouldn’t know they were grain free, refined sugar free at all. Healthy food that tastes this good – wow
So good!! 🙂
Instead of adding chips or chocolate sauce on top, I melted about 4.5 oz dark chocolate into batter. OH MY GOD…awesome!
Love the touch of tahini, totally reccomend. I didn’t have any coconut flour so I used 1/4 cup regular flour and it worked perfectly!
Glad that worked out!
My daughter must have gluten-free food, but the rest of us don’t like it much. I wanted to make her something special for the Super Bowl, though, and I came upon your recipe. I had never even heard of tahini. I went to the local Natural Foods Market and bought all the ingredients. My family was completely shocked with how delicious these brownies were. They couldn’t believe they were gluten-free. Kudos to you for a job well done! I’ll definitely share your link on my social media. 🙂
Amazing!! So happy to hear that Sonya 🙂 Thanks for the comment!
Sorry. It was also supposed to have 5 stars!
I first made these with raw tahini and the flavor was very intense, I would recommend using toasted tahini instead of raw. The second time I made them I used half cashew butter/half almond butter and WOW!!! They were absolutely delish. After they cooled and especially the next day there was no other unusual taste other than wonderful chocolate brownie. If you are put off by the tahini flavor, I highly recommend using cashew butter or a mixture of cashew/almond. It will taste exactly like a wonderful conventional brownie. I did add a tsp of chia seeds to up the nutrition and I also only use 1 tsp coconut flour. I did not add the chocolate chips in the batter, but lots of chopped toasted pecans. Thank you for a wonderful recipe, I will try toasted tahini when I get some, but for now I am grateful for you sharing this brownie base where other nut butters can be substituted. AMAZING!!
I’m glad those swaps worked out for you! Tahini can be a bit bitter for some, but the chocolate + melty chocolate chips should be the star of the show here 🙂 Delicious with cashew/almond butter, too. Let me know how the toasted tahini goes!
Delicious! I surprised my hubby with these for Valentine’s Day and his response was: “Best Brownies Ever!” 💗 I subbed cacao for cocoa and added a little more maple syrup because the batter tasted pretty salty (I used homemade tahini). Definitely a keeper!
Perfect! Glad those little swaps worked out.
I finally got around to making these and they are amazing! Hubby approved too! I did overcook the first batch but flavor is wonderful and can’t wait to make them again!
So happy to hear that! They’re delicious a little bit underdone 😉
Delicious! Great recipe, thank you!
Glad you enjoyed!!
Can you freeze most of the cake bars sweet treats?
I’ve gone a bit mad on cooking numerous recipes this week, I have to tell you my two favourite are this one the chocolate brownie Tahini! They are something special and then The Best Coconut Flour Chocolate Chunk Bars and they were extremely yummy.
Yes, you can! So glad you’re loving them 🙂
They turned out to be soooo good. Approved by my hubby and he doesn’t like anything GF. <3 <3
So happy to hear that!!
hi! I just tried this recipe over the weekend and while it was great (thank you!) I had a few questions. I followed the recipe exactly and came out with a brownie that was a bit more cake-like in consistency, not the fudgy kind. is that to be expected? I also noticed a slight gritty consistency and can definitely taste the tahini (especially the after taste). is there something I possibly did wrong or is this how the brownie is supposed to taste/be like? thank you!!
hi! these brownies should definitely be fudgy and not gritty at all. My biggest tip is to make sure you are using a drippy tahini, not a paste. also, it helps if you slightly underbake these! I would suggest trying again with new tahini!
Monique these are amazing. I had tahini that needed to be eaten and a sweet tooth that needed feeding. Thank you for your creative use of sesame. The hubs and I are savoring them.
Love it! So glad you found this recipe. Here are some more amazing ones to try with tahini 🙂
I LOVE THESE! Seriously amazing…how do you store these after two days?
So happy to hear that!! I normally store them in an airtight container in the fridge after a few days, especially if it’s humid out.
These are so good! I didn’t have as much tahini as I thought I did.. so I used cashew butter (equally drippy) to get to the full cup. 20 minutes was good, I might try an even shorter amount of time for my next batch to get it a bit more fudgy. The brownies are FILLING in a way that treats normally are not. The batter itself was so yummy, I had trouble convincing myself to actually put it all in the pan to bake it 😉 thank you for such a delicious recipe!!
Perfect!! And yes, the healthy fats from the ingredients make these a filling and super satisfying treat 🙂 Glad you enjoyed!
These are amazing! The top separated from bottom on a few pieces when I cut them but I think I cooked a few minutes to long. Thanks for a great dessert recipe
Hmm yes they may have been a bit overbaked! Glad you loved them regardless 🙂
It is the best brownie ever! I used AP instead of coconut flour and it works perfectly!
Love them! Glad that swap worked out for you, too.
Can I use almond flour instead? What amount? Thanks!
You can try it! I’ve only made these with coconut flour and regular flour though.
What is the best was to storage them?
I’d recommend storing them covered in the fridge 🙂
Do you think I can substitute the sugar with something else( idk dates, maple, date syrup, stevia, etyrol ect) or maybe leave it out for a sugar free recipe?
Cannot wait to try it!!
Regards;))
Sure you can use a sugar substitute. I don’t normally use those in my recipes, but it should work out just fine!
What is this dark magic?! These are seriously the best brownies ever. I’m blown away. I used an 8×11 pan and 22 mins was perfect.
Truly magical! So happy to hear that!
Seriously the best brownies I have ever eaten!
I am right there with you best brownie ever!!!! Wanted to make another batch and keep them as my private stash, otherwise my three children will eat them all. Do they freeze well? Should they be stored in the frig?
Thanks for the help and great recipe, Kris
So happy you love them! I usually keep them in the fridge after 1-2 days and then they’re super fudgy. These should freeze well, too!
Delicious and so easy to make! Thank you!
Glad you enjoyed!
Question…. can I use a Swerve instead of coconut sugar?
I don’t typically bake with alternative sweeteners so I’m not 100% sure. Let me know if you try it!
Love them! For those wondering – I made them vegan with a chia egg and it worked just fine. Thanks for a delicious recipe – these will be a staple this holiday season!
Perfect! I’m glad that swap worked out. Great for the holidays!
These brownies are a-maaaa-ziiiiiing!!! Baked for 24 mins and sprinkled tops with salt. So delicious.. Hubby and I enjoyed for our anniversary. Soooo delicious and easy to make! Thank you!!!
These brownies are absolutely delicious and easy to make!! Baked for 24 mins and sprinkled tops with salt. Yummerz!! Hubby and I enjoyed for our anniversary. Thank you!!!
Love that! So glad you two enjoyed 🙂 and happy anniversary!
I finally made these brownies today (after having them bookmarked forever) and I can totally agree: they’re wonderful. I love the slight tahini flavor and how chocolatey they are! I baked them a bit too long so that they’re more cake-y than fudgy, but still delicious. Your recipes just turn out well every-time!
Love that! So happy you got a chance to make these. One of my all-time favs 🙂
These brownies are absolutely amazing. I may never make another brownie recipe.
So fudgy and delicious. Made exactly as written and they came out great. Congratulations on your new addition!
Love that! So happy you enjoyed. And thank you 🙂
I’ve made this over and over again! Some variations have been doing half peanut butter and half tahini, adding ground up coffee, and subbing in almond flour instead of coconut. These are fudgy and perfect! Honestly I like these better than your standard brownie. Yum!
Perfect! Glad those little swaps work out well 🙂 My all time fav brownie!
Sarah, how much almond flour did you sub in for coconut flour? Also did you cut back an egg when you did this too?
These are good. However, you can’t really taste the tahini and they are more of a cake texture. I’ll keep looking . Thanks for the recipe!
They’re meant to be a regular, fudgy brownie flavor (rather than tahini-flavored) but feel free to try my almond butter brownies next! https://www.ambitiouskitchen.com/flourless-almond-butter-brownies/
What could you sub for the eggs to make this vegan?
Flax eggs should work!
Can I use dessicated coconut blending a mixer creating a flour instead of coconut flour?
Just skip the coconut flour and use any other flour of choice!
I baked these and boy are they amazing!! I added walnuts to mine which was the perfect crunch. My problem was I didn’t have a typical brownie tray and used a smaller steeler one which made them bake for way longer and little crumbly but the taste oh wow amazing!
Love the idea of adding walnuts! Glad you liked these even with the small pan 🙂
I made these this afternoon and they are awesome! The only substitution I made was to use 1/4 cup of applesauce in place of one of the eggs (only because when I went to make them I discovered I had only 1 egg).
I’m glad that swap worked out well! My favs 🙂
LOVE these!! Unfortunately I didn’t have coconut flour so I subbed regular whole wheat flour which obviously didn’t absorb as much liquid as coconut flour would. I cooked about an extra 10 min and they still were a little too gooey in the center but the flavor was AMAZING!!!! Can’t wait to make these properly (w/ coconut flour) they are so. good.
I’m glad you liked these even with the flour swap! You’ll LOVE them with the coconut flour 🙂 let me know when you try them that way!
these are delicious! do they need to be stored in the fridge or can they be left at room temperature in an airtight container?
Feel free to leave these at room temp for 1-2 days and then transfer to the fridge 🙂 enjoy!
Left these in my oven for 22 minutes and they came out perfect! Great cakey texture and the chocolate chips made it a little fudgey. My husband loved them too. Can’t wait to get home from work to eat more of them!
Perfect! So glad you both love them!
I made these and they were great! Very important not to overbake them, which I did. Will have to make them again.
Question – can i omit the coconut flour? I added gluten-free flour instead, but next time I would like to make them without any flour.
Absolutely! They’ll likely be super fudgy but should still be fine.
Sound great, are these ok to freeze?
Yes they should freeze well!
It’s the best ! Every time I’m making those brownies…it’s a big hit. I share this recipe (this page) to all my friends. So good…Simply AMAZING!
I have a question for you.
I work for my friends spicy peanut butter company and I was wondering if I can try a version with PB instead of tahini.
Just for a change and of course…we have a lot’s of peanut butter to consume over here.
Thanks!
Have a great day
Hi Cat! So happy you love these. And sure! you might need to add a tablespoon of oil as peanut butter is less oily than tahini. Enjoy!
I used honey instead of maple syrup and they still taste AMAZING. I’d say the flavor is a bit more “deep/bitter” like a dark chocolate In a good way, so I added some sea salt to the top. I love that they aren’t overly sweet. I’m 2 for 2 on amazing AK gluten free desserts. Thanks Monique!
I’m glad the honey worked out well! Hope you keep finding recipes here that you love 🙂
These brownies were awesome! Thank you for such a great recipe. I was wondering if I could freeze them?
Glad you loved them! And yes, just cool them completely and store them airtight in the freezer for up to 3 months 🙂
Wow, no flour and super moist and tasty. This is a YUMMY treat that I’ll be making again. Did it exactly as the recipe was laid out, no substitutions. Best Ever!
So happy to hear that! My all time favorite brownie 🙂
Wow. These brownies are killer. I had limited tahini so I did half tahini half natural peanut butter. I also subbed brown sugar for the coconut sugar, and whole wheat flour for the coconut flour (didn’t have them on hand). Cooked in an 8×8.5 pan for 32min. They came out amazing (we’ve almost eaten half the pan in one night- oops!). Thanks for another great recipe Monique!
I’m glad those swaps worked out well! Such a great treat 🙂
I just made this! All I had was a tiny bit of tahini and the rest was tahina. Wow these are so good! Maybe a tad sweet so I’ll reduce the sugar next time. These are really incredible!
Glad that worked out well! My favs 🙂
WOAH THESE ARE GOOD! I typically put a healthy twist on my desserts but don’t want my family or friends to try because they will say “ew, just eat the normal version”. I already know their reaction to these will be, “yum!!!!!” These don’t taste “too healthy” and the consistency is a perfectly fudgy while holding together nicely.
Note: I swapped the coconut sugar and maple syrup for 1/2 cup erythritol and a splash of almond milk to make up for the decreased liquid. Worked well!!
Perfect! I’m glad those swaps worked out well!
These brownies were incredible! I’ve been making them weekly (sometimes more!) in the last 3 weeks (we are self isolating during this crazy time). Delicious. You NEED to make them!! Do it now. I promise you won’t be disappointed!
I used almond flour in place of the coconut flour, and brown sugar in place of the coconut sugar. Other than those 2 things the recipe I followed exact.
Thank you so much for our very favourite brownie! I will be making these and only these for the rest of my life! 😅😅🙏🏼
I’m glad those swaps worked out well! Such a great treat 🙂
Just made these tonight and gosh SO GOOD!! I didn’t have coconut flour so ground up some oats instead for oat flour. I also used closer to 1/3 cup of coconut sugar rather than the full 1/2. They’re perfectly sweet to me, and oh so decadent! The tahini gives it a deep luscious flavor but it’s not dense like fudge. Highly recommend and very easy to make! Mine took 24/25 minutes to bake. Side note: would recommend sifting the cocoa powder to avoid little powder balls.
Thanks for such a delicious & relatively healthy recipe!
I’m glad the oat flour worked out well! My absolute fav brownies 🙂
Amazing! Perfect fudgy brownie texture! I used two flax eggs and subbed the maple syrup for honey. They definitely have a hint of sesame taste but my tahini is really strong, but it goes well with the chocolate!
Perfect! I’m glad those swaps worked out well 🙂
Great recipe! I skipped chocolate chips and used honey instead of maple syrup and it was delicious !!! Thanks!
I’m glad that worked out well! Yum 🙂
Needed a good brownie this week–and had tahini that needed to get used! These brownies are the best!!! My husband has eaten three-quarters of the pan in 2 days!
The perfect recipe! Glad you both loved these!
This recipe was easy to follow and worked out perfectly (not too thick, not too sticky)! I took the brownies out after the minimum (22 minutes), and they were perfect. My only reserve was that I tasted too much of the tahini – when I make these again, I will probably experiment with substituting half of the tahini for another, more neutral tasting oil. I still liked the nutty texture, but I think it would be better if more subtle! Nevertheless, I was impressed by how rich and fudgy these were despite having no flour in them!
I’m glad you enjoyed! If the tahini seems overpowering to you I’d recommend my almond butter brownies 🙂 https://www.ambitiouskitchen.com/flourless-almond-butter-brownies/
Hi there,
Can I substitute cacao powder for the cocoa powder?
Hi! Yes I think cacao powder will be just fine. You can probably omit the coconut flour as cacao powder is a little more dense.
Perfect brownies – has the delicious ooey-gooey texture that is key to any brownie!
Absolutely! Glad you loved them 🙂
Do u store them in the fridge or room
Temp
I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
I really want to try to make this recipe but is there anyway to making it without the egg?
You could try a flax egg! Let me know how it goes.
WOW!!! used almond flour because I didn’t have coconut flour…these are perfection
I’m glad that worked out well! Such a great treat 🙂
Would flax egg substitute for eggs in this recipe? I’m making this for a family who is egg-free, dairy-free, grain-free.
I’ve had a few readers use flax eggs with success! Let me know if you give it a try 🙂
Can I substitute the coconut flour
Yes feel free to use all purpose or almond flour, or even oat flour!
I just made these for the first time and OMG they are outstanding. Perfect fudgey texture! I used the middle rack of the oven and they only needed 22 minutes. Obsessed!
Perfect! So happy to hear that 🙂
AMAZING!!!!!! I added some cashew butter and used monk fruit instead of maple. Turned out so so good best gf brownies I’ve made thus far.
I’m glad that worked out well! 🙂
Thank you for this recipe!! ❤️❤️❤️❤️❤️❤️❤️
I’ve been thinking about cutting refined sugar and flour from my diet but have a huge sweet tooth.
I made just half the batch because I wasn’t sure how it would turn out and OMG it was SO delicious
The roasted tahini complements the chocolate so well
I highly recommend sprinkling some pink sea salt on top!
I baked in a brownie pan (like a square muffin pan) and they only took 17 minutes
Mine turned out more light and cakey than yours. I think I added too much baking soda – do you think that could cause it?
This is my new favorite brownie recipe, it even works superbly at high altitude, I live at 6,400 feet above sea level. I am a healthy eater and prefer to put this high protein treat in my body than a high carb/high sugar baked item that creates a sugar crash. Thank you Ambitious Kitchen! Love this.
So happy you loved these!
I’m obsessed with brownies and I’ve tried few other “healthy” brownies recipes, but this recipe is the best! They are SO GOOD! I’m not sure I even wanna make the regular brownies anymore XD
Amazing! So happy you found these ones!
I just made these and they are absolutely divine. Satisfied my chocolate craving. Quick, easy and delicious. My type of baking.:)
So glad you loved them!
Outstanding texture, fudge-like and such a complex flavor – catch the tahini at the beginning and the sweetness lingers after/ ended up subbing almond flour, which shows me how amazing these must be with coconut flour;) even so, makes you want to eat the whole pan:):) feeling accomplished in more ways than one
Absolutely! Glad you loved these!
For a GF and non-refined sugar brownie, these are lovely. The tahini imparts a nice earthy flavor, and I too found them best straight from the fridge. The fridge also allows the drizzle to set, if you opt for that step (recommend). TIP: sprinkle with a little Maldon sea salt after drizzling, then put in fridge. They seemed a little cake-y straight out of the oven but settled and seemed more dense the more they sat and especially after being in the fridge. Thanks for a great recipe!
Absolutely! And love a sprinkle of salt on them 🙂
Hi, I’m new to your site and have already bookmarked a few recipes. This is the first one I made today. They turned out very, very well. A word of caution, though: I cut down on the sugar a bit because often I find sweets too sweet. I shouldn’t have. I think that your measurements would be bang on as mine just needed a bit more sugar. Mea culpa, Thanks so much and I’m looking forward to making more of your recipes in the future!
I’m so glad you’re finding recipes here that you love! My desserts are usually not overly sweet, so I’d recommend sticking with the measurements 🙂 let me know if you give these another try!
SO delicious! I used half the amount of coconut sugar and half the amount of maple syrup as I don’t love an overly sweet brownie and it still turned out incredible – will be making again!
I’m glad that worked out well! Such a great treat 🙂
Is there anything I could sub for tahini or not really?
Try my almond butter brownies! 🙂
Fabulous brownies!! Easy to make and unbelievably delicious. Rich, moist, and somehow relatively healthy in the bargain. Thank you so much!
The best! Glad you loved them!
I made this recipe twice but i wanted to make it keto friendly so i substituted coconut sugar with monk fruit sweetener and maple syrup with monk fruit syrup. Both time it came out dry, can you advise me what to do to make it more fudgy? Should i omit the coconut flour maybe?
Monk fruit may have changed it, or perhaps you baked them for too long. Another idea is to try leaving out the coconut flour 🙂
I just had to comment and say that I made these with flax eggs (2 Tbsp ground flax with 5 Tbsp water) and they are delicious. I’ve made them both ways for several groups of people and they always prefer the flax egg version! Isn’t that crazy? Anyway, just thought I’d share since I know I’ve looked in comments before for tips and substitutions! Thanks for a yummy crowd-please. .
Perfect! So happy to hear that, Laura 🙂
Fantastic! its hard to eat only one!
Best brownies! Glad you enjoyed!
I only have a 8×8 or 9×13 pan, Could either one of those work? Thank you!
8×8 is perfect!
Amazing! Ambitious Kitchen never steers next wrong and these brownies are no exception. They don’t taste like tahini but it gives them a different depth of flavor (my husband said it was almost like a peanut butter taste). Delicious! I swapped the chocolate chips for chopped walnuts (personal preference) and they were perfect.
Absolutely! So glad you loved them 🙂
These brownies are a game changer! I wouldn’t have even known they were Paleo/gluten free… They’re just GOOD period! Texture and flavor are spot on. These will be my go to brownies from now on. Thanks so much for this recipe!
Aren’t they amazing? Truly my favorite brownies! So happy you loved them 🙂
I was searching for no flour no butter browni recipes and this is so helpful
Perfect! Glad you found these 🙂
I love tahini! Particularly black deep roasted. I found tahini after practicing ayurveda, which extolls virtues of sesame oil (usually unheated) almost as much as ghee. Sesame is neat in its lecithin content.. so it is good for infusions. I am going to try this recipe modification using tahini in place of oil(with a little ganja also). I only wish I had cacao, which is distinct from cocoa as it hasn’t been alkalized (aka Dutch processed)…. Oh well, you win some you lose some.
Love tahini, too! Hope you get a chance to try these!
This is my favorite ultimate brownie recipe! I have a question…or maybe I should just try it. I want to know if I can replace the tahini with something else. I have tones of jars of natural spicy peanut butter. What do you think? To thick? Thanks
Cat
Hi Cat! Try the almond butter brownies instead: https://www.ambitiouskitchen.com/flourless-almond-butter-brownies/. This recipe works well with different nut butters. Peanut butter isn’t my personal favorite though, as it always seems to get dry with brownies.
Is there any sub for coconut flour?
Yes, you can use almond flour!
These brownies are magical, love them!!! They are so fudgy, and taste even better after a few days in the fridge! Thank you so much for the recipe, Monique!
Amazing! So happy to hear that 🙂 love these from the fridge, too!
Hi Monique
Quick question
Can I replace coconut sugar for monk fruit sweetner
Is that ok ??
Please can I let me know ASAP as I’m dying to bake these for a family tea event tomorow evening
Many thanks
Hi! I don’t bake with alternative sweeteners like monk fruit so I’m not sure how it would turn out. I do know that monk fruit is much sweeter than coconut sugar so you may have to use less.
The only modification I made was using an egg replacer. These are divine! And I agree that they are just a delicious straight out of the fridge.
I’m glad that worked out well! Such a great treat 🙂
The title is right – best brownies EVER!! I made these with two flax eggs and haven’t stopped dreaming of them since. Running to the store for more tahini. Thank you for another killer recipe!!!
Perfect! So happy you love them!
These are incredible. The flavor is perfectly toasty and rich without being too sweet. The only bad thing about these is that I eat way too many at a time.
This is the recipe that introduced me to AK! So easy, fudgy, moist and delicious.
Love that! Always a great go-to 🙂
I love these! I used a flax egg instead of an actual one since i didn’t have any, and for the drizzle, i melted chocolate chips with this hazelnut caramel I happened to have, and it was great. My one fault is I overfilled the 1 cup of tahini, so it’s really strong, but still delicious!
Perfect! That hazelnut caramel sounds delicious 🙂
These are incredible! I made them vegan with flax eggs and omit the drizzle and they were still amazing! I think the tahini worked perfectly in them
I made these for my roommate and I after a long day of exams, and let me tell you, they are seriously incredible. Perfect amount of sweet and gooey. Top with some vanilla ice cream just because. You’ll be going back for seconds (and maybe thirds?). Thank you Monique for another great recipe!
LOVED this recipe! Added some toasted coconut and coconut whipped cream on top – ridiculous!
That sounds amazing! Glad they were a hit 🙂
OMG!! These are the best brownies of all time. I love how simple the recipe is and they are done cooking so fast compared to some other brownie recipes. I added walnuts to the top of mine. I’m in heaven. They are dangerously good.
So glad you love them! Perfect dessert 🙂
My family and I loved these brownies! They’re made with amazing ingredients, and most of the things I already had on hand. Mine turned out more cakey that the photos above. I don’t think I cooked them too long (26 mins) but wonder if it’s something else that I did to cause this. Any ideas?? I really want to make these again but want them to be more fudgy. Thanks!
If you use brown sugar, you’ll have a fudgier brownie. Also using a cacao powder really helps!
These are awesome! Didn’t have coconut flour, so i eliminated the maple syrup, added a little more brown sugar, and used 3 tb almond flour.
I’m glad that worked out well! Perfect dessert 🙂
Oh. My. Word. I agree – these are the best brownies I’ve ever had! I made two substitutions. I used flax eggs (2 tbsp ground flax + 5 tbsp water), and carob powder instead of cocoa powder. Cacao is too stimulating for me past noon – but carob powder worked brilliantly here!! Seriously, seriously, seriously…make these!!!!!
Perfect! So glad that worked out well!
Is there a way to do this recipe without the maple syrup? Trying to eliminate all carbs and sugars.
I wouldn’t recommend eliminating all carbs/sugars in these – sorry! The maple syrup gives them the perfect amount of sweetness.
Although I was skeptical making these brownies; I remembered we do have a habit of loving Monique’s recipes! I have promised my three kids never to make something I’m not willing to try myself. So, I sampled first while they were distracted by T.V. Two large brownies later, I somehow restrained myself to dish up some for them to try. They scarfed them down as fast as I did with a glass of milk! Don’t know if I’m more puzzled by the fluffy texture with only 1 tbsp coconut flour (my first time ever to use coconut flour) or how scrumptious they are with tahini in them! I would call them Magic Brownies! Thanks for making our first day of December 2020 (a tough year) brighter!
Aren’t they crazy good?? Glad you gave them a try (and that they were a bright spot!)
Amazing! I love healthy sweet treats that I can eat guilt-free. the pictures look delicious. Can’t wait to try it out
Enjoy!
Really the most delicious and easy brownies. Definitely my to go-too dessert!
So happy to hear that!
These look delicious, is there an alternative to using coconut flour?
Yes, feel free to use almond flour! It works wonderfully.
I love these brownies and have made them a couple of times. The second time I added a tsp of leftover orange zest that I happened to have from another recipe and have to say that made them even more amazing. So good!!
Love that idea! Best dessert 🙂
Love these brownies they are a favorite everytime I make them!
So happy to hear that!
So, I don’t really love tahini, but I have a bottle sitting in my fridge from the last time I made hummus. To say I was skeptical was an understatement. How could these be the BEST brownies?? But really the taste was on point — fudgy, chocolate-y, crispy on the sides.. Not a ton of crackle on top, but that’s ok! Loved all the proportions. Husband approved too!
Super yummy. Didn’t have coconut sugar so substituted brown sugar. Used 1 T regular flour instead of coconut. Mine were plenty done at 20 min when I took them out, so I would take them out at 15-18 min next time so that they are gooey (they are more cake-like).
Perfect! And yes feel free to take them out a bit earlier 🙂
I have tried several of your recipes, and they are all great, especially the chocolate beet muffins! We typically have Tahini with honey in the house all the time, do you think if I used this, I should skip the sugar or maple syrup? I live in Greece so I can pick up plain tahini, however I thought I would give this a try too.
I’m not sure how many grams of sugar your tahini has with the honey in it so it’s hard to say for sure how much you’d need to reduce the other sweeteners by! Perhaps try a little less sugar.
These are lovely! So quick to make and delicious! Next time I will try a little less sugar/maple syrup because I don’t think they need as much.
Glad you enjoyed! And feel free to reduce a bit 🙂
We have been looking for good brownies for my dairy free son. These were not only good they were GREAT. Everyone else in the family enjoyed them so much I had to make a second batch.
Amazing! So happy to hear that 🙂
I had some leftover tahini after making one of your stir-fry recipes and decided to make these brownies. I’m SO happy I did. Such a delicious treat!
Love it! One of my favs!
Seriously so delicious! Used brown sugar instead of coconut sugar because that’s all I had and they turned out so good.
Perfect! Glad you loved them 🙂
There aren’t proper words for how amazing these brownies are. We are expecting baby #2 and have been trying to be as healthy as we can be as a family. I have been craving some sweets but not wanting to eat a lot of sugar… these will be a new staple when we are having a craving for something sweet. I swear each recipe I try from you just gets better and better. Thank you for these amazing treats! xx
Love that so much! I hope you keep finding new fav recipes here 🙂
BEST BROWNIES EVER!!! I tried some mods but honestly just make them exactly the way she has it. I made these three times in two weeks because it’s the best dessert I’ve ever eaten. I may be pregnant and bias, but my husband asked me for them 2/3 times I’ve made them!
So glad you love them!!
These brownies are absolutely incredible and taste like the real deal. They are also so easy to make! I will be making these on the reg to satisfy my sweets/chocolate cravings, guilt-free!
Absolutely! Perfect treat.
YUM, these are SO GOOD! I licked the bowl with the batter before baking and I was a little worried because it had a very strong tahini taste (and I love tahini) but once they bake you can’t even tell there’s tahini. This will definitely be one of my go to brownie recipes going forward. Thanks for the recipe!
The tahini does taste pretty powerful in the batter itself but they bake up beautifully! Glad you loved them!
Best brownies ever. Consistency is the same as “typical” brownies. My family usually doesn’t like my healthy version of things and don’t eat a lot of my healthy recipies. However, the kids loved these brownies and my husband wanted seconds! I had to hide them so I could eat them. Trust me, that says a lot!!! Very, very good!!
Wowowowow. Amazing. I subbed all purpose flour and cane sugar because I didn’t have coconut flour or coconut sugar. Otherwise I followed the recipe exactly. These are my new favorite brownies! The tahini is neutral and doesn’t overpower the chocolate, which was my main concern initially.
Delicious – love how these baked! Fluffed up but were still so moist. Great recipe. 🙂
Nicole
Incredible! Thank you!!
These really are “the best brownies I have ever eaten”!! Seriously slam dunk. Perfect texture – less cake-like which is my preferred brownie. My whole family was obsessed. Thank you!
The best “healthier” brownie recipe! The tahini makes these so rich and moist and adds a slight nuttiness to them. They have become my go-to recipe when I want something quick and easy yet decadent. I personally have swapped the coconut sugar for cane sugar, and they’ve come out perfect every time. Highly recommend trying these out!
If I could give this 10 stars, I absolutely would. I made these abs brought one for my coworker. Her comment says it best ‘what is this magic?! These are the best brownies I’ve ever eaten’. My coworkers and I have created a mini AK fan & cooking club anywhere we make AK recipes and share them with each other. Our faves are these brownies & Twix bars for sure.
The best brownies I have ever eaten hands down! My husband and daughter thought you could taste the tahini too much but I personally loved the flavour. I chopped up chucks of dark chocolate instead of using chocolate chips and loved the texture it gave the brownies. Also they froze really well and I ate them straight from
The freezer, it was like a dense chewy cold treat.
So glad you enjoyed! Love these cold, too 🙂
Simple but delicious brownies!
Such a great dessert!
I was shocked at how much I liked these! I skipped the chocolate drizzle but used chocolate chunks for bigger bites of chocolate-y goodness in every bite. Loved the complex flavor the tahini adds, and I can’t wait to try these with other mix ins. Thanks for the yummy recipe!
Perfect! Glad you loved these!!
Brownies are fantastic, my second time making them and this time I froze a quarter of them to prevent myself from eating the entire batch in one sitting!
So glad you love them!
These are sooo good! I’ve actually had tahini before so I didn’t know what to expect. Now they are my favourite go-to brownies to make. I love the nutty flavour the tahini gives the brownies. I added a handful of walnuts and they turned out amazing!
Amazing! So glad you love them!
Amazing! My husband requested we buy more tahini from the store so I could make a second batch. We’ll definitely be making these again! And again and again.
These brownies hit.the.spot. Super chocolatey and moist and so simple to throw together when that sweet tooth suddenly kicks in. I had never used tahini in a dessert before but had a lot left over from a savory recipe. I was pleasantly surprised how well it works! Like any AK recipe I’ve made, these brownies are another win in my book!
These are the best brownies I’ve ever made!! So easy too
Delicious!
These brownies are sooo good! We made them with flax eggs so they were vegan and they work wonderfully that way!
These brownies are INSANELY GOOD. It doesn’t even make sense how fudgy and perfect the texture is. I choose these over regular brownies (with butter & sugar) any day. I don’t make the icing but it’s not even necessary – you can’t tell you’re eating a “healthy version” of brownies.
DELISH! Definitely follow her instructions to not overbake. The second time I made them, I cooked them a smidge too long and they were dry (but I still ate the whole tray…)
Absolutely delicious and now my go-to brownie recipe!
Favorite brownies! Tender and delicious flavor from the tahini. Looove
These are to die for! They are moist, chocolatey, and have the perfect texture. I love that they are made with tahini and maple syrup & coconut sugar. I typically try to substitute butter and sugar for healthier ingredients, so this recipe was a win win!
LOVED THESE!! Wow sooo good! I was v skeptical of grain free brownies and especially with tahini but DANGGG these are delish! Great job, Monique!
They sound a little strange but are seriously the best! Glad you loved them 🙂
The best healthy brownie version I’ve made!
So happy to hear that!
Delicious and easy. Family favourite.
So happy to hear that!
These are bomb! My husband and I have already eaten half the pan!
So glad they’re a hit!
These are legit! So easy to make and beyond delicious.
So glad you loved them!
These are the best and not the worst ingredients. I’ve shared this recipie with so many friends and we’re all addicted. It’s a staple in our household. ❤️
So happy to hear that!
Seriously the best brownies I’ve ever eaten. I don’t even like to bake but I don’t mind making these or the chickpea blondies. Finding myself looking to AK for recipes before Google or Pinterest.
So happy to hear that! Hope you keep finding recipes here that you love 🙂
These. Were. Fantastic.
Had to make some substitutions – brown sugar instead of coconut sugar, almond flour instead of coconut flour. Also realized last minute I didn’t have cocoa powder so had to use hot chocolate mix instead (just decreased the brown sugar a bit to compensate. They had a rich nutty flavor, but with the chocolate drizzle the tahini wasn’t overpowering at all. Perfectly fluffy and a bit cake like, which I love. So yummy!
I’m glad those swaps worked out well! Perfect treat.
These are amazing! I read the reviews and decided to try them. Wow! The next time I make them I will bake about 2 min longer. I was afraid of over-baking and didn’t want them to be cakey brownies so erred on the side of under-baking. They were still delicious though.
So glad you enjoyed! Such a great treat.
THE BEST.
So glad you love them!!
Delicious! I made these today with brown sugar instead of coconut sugar, and I didn’t make the topping, but still AMAZING! They are sooooo yummy!!!!
The best! So glad you enjoyed 🙂
By far the BEST brownies I have ever made. SO easy to use and so delicious. No need to think about storing/freezing as they will not last! I only have an 8×8 pan and started with 25 minutes in the oven, checking every 4-5 minutes to prevent over baking. From my husband who claims he “doesn’t like sweets” often asks “do we have any more brownies?” Need I say more?!
Love it! Best brownies ever 🙂
Can I use almond flour? I don’t have coconut flour in the house. But I have everything else and I wanna try these!
I haven’t tested it but I’ve seen other readers use almond flour with success! Let me know if you give it a try 🙂
Do you think the recipe would still turn out using flax eggs?
They should! Let me know how it goes 🙂
I didn’t have coconut sugar so I used brown sugar and halved it. I also ran out of tahini, so did about 1/3 cup tahini with the remained being almond butter. I also added some walnuts for some crunch. Wowza! Amazing brownies! Will definitely make again and hopefully I’ll have more tahini around!
Perfect! Glad you enjoyed!
Wow these are truly amazing. I never thought it could be done. This is my first try at an alternative brownie recipe. Wow! The texture, the flavor, the right amount of sweetness is all there! I made my ganache with coconut milk and now I think I will use that whenever a recipe calls for ganache. Thank you so much for this wonderful recipe.
Love it! So glad you enjoyed!
I agree best brownies ever even without the additional topping
I’m so glad!!
I have been wanting to make these ever since I first found your website a few months ago, but just got around to it this week. WOW! These are so decadent and delicious! I made them exactly as written and they came out beautifully. I’m at high altitude, so I ended up cooking them for 30 minutes. This will definitely be a go-to clean recipe for brownies! I look forward to trying them with flax eggs for my vegan friends and family members. Thanks for a great recipe! I love everything I have made from your website!
Perfect! So glad you loved them!!
While these brownies are tasty, the tahini gives them a nutty, almost coffee like flavor. I was looking for something more pure chocolate to replace the recipe I grew up with that has shortening and white sugar.
Sorry to hear you didn’t love the flavor! Try my almond butter brownies or zucchini brownies (you won’t even be able to taste the zucchini)
Delicious!!! When room temp the tahini taste is strongest (for whatever reason) which truly, I did not mind. But for those I shared them with they loved them warmed up in the microwave or cold out of the fridge best which seemed to dull the tahini taste. I tried them at all 3 temperatures and loved them each Way!! Absolutely will be making these again and again!!
So delicious all the ways! Glad you loved them!
Hi, can I substitute the tahini for something else? Will nut butter work? Thanks!
Hi! Cashew butter should work. Or try my almond butter brownies 🙂
Amazingly delicious and moist. You’d never know these were gluten free. Adding this to our list of favorite AK treats!
My favs! Glad you loved them!
Wanted a grain-free dessert recipe for a Passover celebration with friends and these brownies did not disappoint! Because I live in high-elevation Colorado (5400 feet), I made a few adjustments, based on this website’s recommendations (https://www.kingarthurbaking.com/learn/resources/high-altitude-baking) ! 1) increased oven temp to 375 degrees C, decreased coconut sugar by 1/2 tbsp, added an extra tablespoons of maple syrup, and baked for only 18 minutes, Result was a huge hit!
Perfect! I’m glad those adjustments worked out well!
This is my husband’s favorite brownies made from scratch. bake it for 22 mins and you get that beautiful moist brownies! I like it a little less sweet so sometimes I put only 1/4 cup of coconut sugar but it’s still amazing!!!
Amazing! Glad they’re a hit!
Loved these brownies!! Replaced cocoa powder and chocolate chips with carob powder and chips, and they still came out great.
Love it! Glad you enjoyed!
Ridiculously good. Light but also fudge, you would never know there was tahini hidden inside
Absolutely! Fav dessert 🙂
I made these this afternoon and they turned out SO great. Thank you for sharing this recipe!
Love it! Glad you enjoyed!
SO GOOD! I ran out of tahini, so I used 1/2 c tahini & 1/2 c peanut butter. I also didn’t have any coconut flour, so I just used a tablespoon of whole wheat flour, which seems to have worked fine. They turned out delicious – we will definitely be making these again (as always with your recipes)! Thank you, Monique!
Love it! Perfect treat 🙂
I am SHOCKED these are grain free. Soooo delicious and easy to make. Will definitely be my go-to for brownies going forward. Wondering if a flax egg would do the trick as a substitute? Asking for a vegan friend.
Aren’t they amazing?? It’s magic! I haven’t tested them with a flax egg but a few readers have and I think it should work fine!
These seriously are the best brownies, and I’ve eaten a lot of brownies. They are SO easy and quick to make! 10/10 recommend to anyone.
So glad you love them!!
Is there anything I can substitute for coconut flour? Thanks!
Almond or oat flour should also work!
THESE ARE THE BEST BROWNIES EVER. I wish I had an endless supply of tahini to have them constantly on rotation because wow, it doesn’t even make sense how good these are.
So glad you love them!! Time to stock up 🙂
Yes, I probably over baked them, but i did bake them within the window recommended. They were dry and my daughter referred to them as, “cake-like”.
Otherwise my recipe was identical as listed. They were rescued with some melty ice cream and my daughter liked them cold.
I like the consistency of baked tahini and drier foods in general so I thought they were fine to eat but not a brownie.
I’m not sure I’d make them again even if I went for under baked.
So many bakeries we’ve visited have their own version of tahini brownies. I’ve had good to boring. The bummer is that they tend to use gf flour in addition to tahini and these are typically rice flour based. I know that’s easy for gf baking but negates trying to make the treat any healthier than a regular brownie.
I’ll keep looking and sampling….
Sorry to hear that they were a bit dry! Can I ask what brand of tahini you used? That could’ve contributed as well as if your oven runs a bit hot. I’d suggest undertaking them by a bit next time if you try them again, and they’ll get even more fudgy the next day!
i didn’t tell the kids these weren’t regular brownies and they kept asking for me to make them! 🤍
So glad they were a hit!
Amazing!! Equally delicious warm from the pan and straight out of the fridge the next day. They were a hit with everyone in my family (which is rare). I only wish I had come across the blog sooner…time to start working my way through the rest of the recipes!
Absolutely! Glad they were a hit 🙂 I hope you find more recipes here that you love!
HOLY GRAILNESS. i’ve never baked using tahini and the thought of making brownies without any flour seemed, well, like a betrayal. I’m glad I am a traitor b/c I got myself a jar of Trader Joe’s tahini and made this and it’s the best dang browies I’ve ever made. I used the whole 10.6 oz jar of tahini (b/c even when I scraped it all out it barely cleared my 1 cup measuring cup), packed brown sugar instead of coconut sugar, left out coconut flour (I didn’t have any + purpose is to soak up moisture and I didn’t want that), baked in parchment lined 9×9 with baking sheet under it, for 20.5 minutes. it came out chewy along the edges, gooey in the center, crackled surface. my one beef with this recipe is that Monique said it would yield 16 brownies but that’s only if I don’t have portion control issues and cut em into teeny pieces! NO! 😀 mine yielded 9 squares and they are already gone and I’m getting complaints from my family that I only baked 1 batch. seriously, this will now be my go-to brownie recipe. thank you so much for all your genius recipes!!!
Haha amazing!! So glad you loved this one 🙂 The tahini is truly a game changer for baking!
hi! please can i sub tahini for peanut butter?
Hi! Try the almond butter brownies. That recipe works well with different nut butters. Peanut butter isn’t my personal favorite though, as it always seems to get dry with brownies.
I’ve made a lot of “healthier” no flour brownies and these are now my absolute favorite!! Such great texture and taste. The amazing Ambitious Kitchen does it again!
So glad you loved these ones! Truly my favs ever 🙂
SOOOOO good. They really are the best brownies I’ve ever had! I used an 8×8 pan because it’s all I had, baked for about 26 minutes and they were perfect. Will definitely be making again!
Oh YAY, so happy you loved them as much as I do!!
WOW! I made these and they are delightful. I forgot to buy eggs (oops), so ended up making them with flax eggs and thus accidentally vegan (used vegan choc chips as well), and they still came out delicious. I baked them in muffin cups over a pan, so less time in the oven. I store them in the fridge and reheat them in the air fryer for just a couple of minutes. My go-to fudgie brownies used to be zucchini-based, but this may become a new staple!
Oh, awesome, so happy that all worked out! And such a smart idea to reheat in the air fryer 🙂 I LOVE zucchini brownies, too. Here’s a recipe if you’re interested in trying them!
What’s a good substitute for Coconut flour? Could Almond flour be used instead and if so would it be the same measurement.
I think you could use almond flour since it’s such a small amount, but try doing 2 tbsp. instead of 1 since almond flour absorbs moisture less than coconut flour 🙂
I made and so delicious but it’s like more cake than brownie.. do you know what could have happened?
Hi, there! I recommend underbaking these so they stay really fudgy. It’s possible yours were baked a little too long!
These are amazing!! You would never guess they are grain free they taste exactly like a really brownie!
I modified the recipe a little, I only had 2/3 cup of tahini and the rest I used almond butter, and I added chopped frozen raspberries on top😋
Right?! My fav brownie ever 😍 So glad to hear you loved them. And raspberries on top would be AMAZING!
I was hesitant to try this recipe at first as I have always been a box brownie kind of girl, but I wanted a healthier alternative. Needless to say, these are the only brownies I make now! You would never know they don’t have flour because the are SO soft and chewy! I halved the recipe the last time I made them because I didn’t have enough tahini, so they were thin but I actually really enjoyed them that way.
Oh yay!! These are my favorite too! I’m so happy you’re loving them so much 🙂
I made the fudge flourless almond butter brownies. They taste great but the middle did not cook. I left them in for 20 min. Only the edges were cooked. I did use butter as I diden’t have almond butter. Is that the culprit?
Jan
Hi, Jan! I would definitely not recommend subbing regular butter for tahini (or almond butter) in here as they have very different textures.
Um… excuse me? Absolutely amazing. Never had tahini before and was a bit hesitant to try this but sooo glad I did. Super delicious, light and unique flavor! Will now be a staple in our kitchen when a brownie craving comes in hot! Your recipes never disappoint.
YAYYYY I’m so happy you finally tried tahini and loved these!
Sounds so delicious 😋
Can I substitute the coconut sugar with monkfruit & Erythritol sugar?
Yes, Tahini is a must have product. I just happened to find the last 3 of the one I LOVE, so I grabbed them quickly and ran out 🏃🏻♀️ (I paid of course)😄
I haven’t tried those sugar substitutes so I can’t be sure, but let me know if you do! And yes, tahini is MY FAV 🙂
Has anyone tried these using a vegan egg substitute, like flax seed eggs?
I haven’t with these, but it might work! Let me know if you try it 🙂
We loved these brownies. I substituted the eggs with flax eggs and it turned out wonderfully.
these brownies are so good! i eat a paleo diet for medical reasons and I don’t feel deprived at all eating these – they’re honestly just as good (if not better than) any “regular” brownies out there
These are yummy. I substituted coconut sugar with agave, since that’s what I had on-hand and that worked well. A cup of tahini is quite high in calories, but I love that all the ingredients are paleo.
Okay. These brownies area 10!!! And UNBELIEVABLY delicious. I’m not a brownie fan but these are a game changer, ate the whole pan. Told all my friends. Thanks Monique.
Hands down the best brownies we’ve ever had! My husband is obsessed and asks me to make them weekly. I’m shocked at how clean the recipe is in comparison to how incredible they taste! They’re incredible! A permanent keeper in our house.
These lasted all of one day. We couldn’t stop eating them. I made without the chocolate drizzle so if you’re like me and need those five minutes— no worries they still will be incredible!
These are delicious! I had never tried tahini before and am blown away with the flavor of these. I also added walnuts and will definitely be making them again!
Instead of Tahini – what other ingredient can be used?
Easy and so delish!
Yay! Glad you loved them!
Not sure how I started following you but it’s unbelievable how ALL your recipes are amazing!! So glad I followed you!
Ps your boys are absolutely adorable!
Nelly from Montreal Canada!
Aw thank you so much!! I’m so happy you’re here and that you’re loving everything 🙂
I have been following ambitious kitchen for literally YEARS and I don’t know why I snoozed for so long on testing out this recipe- but I baked these this morning and they’re the best brownies I’ve had!!
Omg YAY so happy you finally tried them! Aren’t they to die for?!
Woah !! Mind blowing brownies they are very easy to make and a healthier version of a regular brownie without sacrificing the taste!! This taste amazing.
Woohoooo! Happy you loved them so much!
So yummy!! Only had a 9×13 pan.. so they came out a little thin but tasted amazing! Will double the recipe and try again!
So happy they tasted good! Great idea to double the recipe next time 🙂
Hi Monique! this is probably a super novice question but should I adjust temperature / cooking time if I’m using a pyrex 8″x8″? I’m traveling and that’s all the place I’m staying at has. thank you!
Hi, Chris! Great question. Since the batter will be a little thicker, it may take slightly longer to bake. You can keep the temp the same but be sure to test the brownies to make sure they’re done, and keep them in the oven longer if needed!
I’m addicted to tahini too and can not wait to try these! You were spoiled by being introduced to tahini and hummus in the country that has the absolute best! What took you to Israel?
These were delicious! I followed the recipe exactly and they turned out great. Will definitely make again!
I didn’t actually try these brownies because I made them for a friend to enjoy, but I have to leave feedback because the feedback was they were delicious! I didn’t have regular tahini on hand, only black tahini & no coconut flour, so after a little research I added 3 tbs ground almonds instead. Concerned they might be a little dry, I added a splash of almond milk to the final mixture. The only other modification was I didn’t have choc chips, so I broke up dark chocolate into little chunks. I made a chocolate drizzle using cocoa powder & maple syrup instead of the choc chips & sprinkled some freeze dried raspberries on top as a special touch. I look forward to making these for myself and will use black tahini again but maybe toss through some rspberries next time
Thank you for this recipe!
Glad to hear that all worked out well and that you enjoyed these, Lizzie!
My girlfriend had told me about these brownies so tried them. They are delicious!
So happy you tried and loved them, Linda! Yay!!
Absolutely amazing brownies!! Thx you for sharing so many healthier easier versions of yummy treats and meals! Love your recipes!!
Aw thank you, Penny! So happy you loved these 🙂
I’ve made these multiple times and they’re SO Fudgy, and easy.
Well I can’t leave well enough alone, and added some instant coffee to a batch, which I do to all my boxes brownies. At first, it was a horrid mistake- the batter got bitter and Smokey tasting, because it was “too much” with the tahini, but I couldn’t bring myself to toss it, so I added a bit of powdered sugar and salt and baked anyway. They still weren’t great.
Then I had an idea- I had some frosting in the freezer. I put the cooled brownie in my food processor (could have just done the mixer if it didn’t have choc. Chips) and added the thawed frosting (and a bit more powdered sugar and salt). Then I rolled the mix, sprinkled a tiny bit more salt (salt helps with bitterness) and dipped them in powdered sugar, sometimes more than once. I now have the most FABULOUS double chocolate GF espresso brownie balls. Basically a cake ball, but not.
Thanks for sharing, so happy it all worked out in the end!! Just curious–how much instant coffee did you use?
These are so good and sooo delicious! Will be saving this recipe.
These were delicious! So easy to mix up and smelled amazing while baking. I especially loved the crispy edges!
SO glad you loved them! They’re my fav brownies ever 😍
So delicious !!!!! Also, I used an 8.5 by 8.5 pan instead, and they came out totally fine! Highly recommend spraying a spatula with non stick oil (I even spray it on my fingers) to help from the batter sticking! Would absolutely make these again, I want to try adding raspberries to them !
So happy you loved them, Erica! Great tip to spray the spatula. And YUM raspberries would be incredible in here.
OMG…..these brownies are so delicious. They have become my “go to” brownie recipe and I make them at least two to three times a month. So good!
Nice!! I’m so happy you love them!
These look irresistible! We’re getting a big snowstorm overnight and tomorrow so I’m not sure when I can pick up coconut flour and eggs but asap for sure! I really love tahini. It tastes great and it’s gentle on my system. By the way, I saw that someone was asking about dairy free chocolate chips. I like Camino brand, bittersweet 71% cacao. They’re not too sweet, which is one of the reasons I prefer them.
I can’t wait for you to try these — let me know how it goes! And thanks for recommending that brand 🙂
I made these brownies today, and they’re soo delicious! I’ve already devoured 2 of them.:) Another reviewer mentioned that she’d used less sugar and maple syrup, and then realized that your quantities were just right. I’m glad I read that because I’m also in the habit of using less sugar than called for in recipes, but your amounts were perfect! I tested them for doneness at 22 minutes and they weren’t quite there, so I gave them another 5 minutes, but just 2 extra minutes would have nailed it. I stirred about 1/2 cup of chopped pecans into the mixture and sprinkled a few more on top before baking them. I ate one with a spoonful of coconut cream right out of the can and I ate the other one naked. (Blush!!) I meant the brownie! Lol. Either way, both brownies were yummy!
I’m so glad they came out perfectly!! Thanks for sharing, Ann 🙂
Dessert recipes that include tahini always catch my eye and I’ve tried many of them. This is the best recipe for tahini brownies that I’ve ever made. Thanks so much for sharing it! A question in the comments asked about using raw tahini. That’s what I did (my preference is Eastwind Organic Tahini which comes in a glass jar) and the brownies were fantastic. Thanks again, Monique.
Isn’t it the most amazing ingredient?! Happy you loved these!
These brownies were a hit! My kids have requested them again and again! At first I was hesitant because I thought they would taste the tahini, but there were zero complaints! The texture is great, the taste is fudgy but not overly sweet!
Can I use just regular flour instead of coconut?
I haven’t personally tested it but it should work fine! Coconut flour is really absorbent so you may want to increase the amount to 1.5 tbsp. for all purpose flour 🙂
These were sooo good! Not overly sweet and the perfect texture – so moist, definitely do not overbake! Another hit – thanks for sharing a great recipe! My family loved them – I will definitely make these brownies again!
Theses are by far my families favorite grain free brownies! The texture is amazing and we love them even without adding the chocolate drizzle!
I’m so thrilled you guys love these!! Thanks, Jenny!
I absolutely adore this recipe. It’s my go-to recipe any time I plan on making a homemade gift to share with friends and family. I love how decadent and *good for you* these brownies are… and how they taste JUST as good as much more fattening brownie recipes! A must-make! And make sure to use a high-quality tahini since it is so prevalent in this recipe.
Totally agree about the tahini! Happy you’re a fan of these 🥰
Hmm I wanted to love these but just didn’t. I skipped the glaze on the top and maybe that was my mistake. My sister described them as tasting like they had been left out next to a bbq – kinda savory/faintly smoky. I think they would’ve been fine with the glaze or with ice cream or something. If you don’t like a strong tahini taste, you might go for another one of the brownie recipes on the site.
Hi, Kenzie! Sounds like the brand of tahini you used caused that flavor; some can be really smoky/bitter in flavor — not my favorite, either! I’d recommend Soom Foods tahini or the Trader Joe’s brand!
I replaced Tahini with Almond butter. OMG!!! Seriously these are the best healthy brownies I have ever made. Thank you for sharing this wonderful recipe.
I’m so happy you loved them!! I also have an almond butter brownie recipe that’s probably really similar to what you did! 🙂
The texture was good, but the flavor tasted mainly like the tahini. Perhaps 1 cup of tahini was too much.
Hi, Carol! Personally I enjoy the tahini flavor but it shouldn’t be so overpowering. It may have been the specific brand you used! I like Soom Foods tahini 🙂
These brownies blew me away! They were so moist and just a little adhesive to fingers,etc.
I didn’t connect the zucchini with the moistness, but then I remembered back to zucchini bread.
I had only thought of tahini in Indian cuzine. The tahini adds moisture and texture., the coconut sugar and coconut flour add more unique flavor buds to the senses the most unique brownie batter I have ever
encountered 😊
I did not share the first batch I made, in face I haven’t shared any, this is about the 5th time I made these. They express chocolate in a multitude of senses. Quite a rush! Consume slowly and with some liquid. This batch to going to go to the staff where I volunteer.
My stomach eventually retaliated; now, brownies in moderation.
I wish many people get to experience these unique brownies.
Loved reading this! So happy you’re enjoying these so much. Thanks for the sweet review, Bonnie!
TRULY AMAZING BROWNIES! like seriously, my go to brownie recipe now. I used Trader Joe’s tahini and used brown sugar instead of coconut sugar. I also prefer to use 100% cacao powder (so many health benefits) & Hu chocolate chips – I felt like these were the healthiest or most nutritious brownies and the TASTIEST. I’ve made them twice in 10 days cause i don’t feel like crap after eating one yet they’re so satisfying, I only eat one. The chocolate drizzle was the cherry on top and they’re AMAZING right out of the fridge. Monique, I have truly loved all of your recipes but HOLY COW, this one is my TOP favorite!
YAY!! I’m so thrilled you loved these, they’re my fav brownies ever! Thanks for the sweet review, Victoria 🙂
I used Lilly brand carmal chocolate chips… delicious!!!
Happy you loved them!
Can Sesame flour be sub for coconut flour?
I’ve never used sesame flour so I’m not sure, sorry!
I love these brownies. They were easy to make and are delicious cold or warm.
Not my favorite. Tahini you can definitely taste— which in brownies now I know my favorite. And not very sweet either. If you are on a tight budget using that much tahini isn’t budget friendly either. Now the positives— the recipe turned out perfectly, great texture. Just not my thing but if you love tahini, and not too sweet brownies the recipe is perfect.
Sorry you didn’t love them! What kind of tahini did you use? Some brands can be smokey and bitter; I’d recommend Soom Foods or Trader Joe’s tahini 🙂
Great recipe! I added some flakey salt on top of my drizzle. Used milk chocolate chips for inside the brownies and semi sweet for the drizzle. Might add some white chocolate drizzle next time too.
That all sounds AMAZING! So glad you loved them, Kate 🙂
This is hands down the BEST recipe from Monique that I have tried!!!! SOOOO DELICIOUS! I can’t believe this is a healthier version of a brownie but it still tastes rich and moist. I have to stop myself from eating the whole pan… 10/10!!! Everyone needs to make these
THANK YOU! I’m so, so happy you loved these!!
I never, ever write reviews but these brownies deserve five stars and more; they are delicious!! I love the hint of tahini and even my husband, who is skeptical of non traditional ingredients in desserts, loves these. I will definitely be making these again. Thank you for the delicious (and quite easy) recipe!
Ahhh thank you for the review, Betsy! It means a lot! I’m SO happy you loved these so much 🥰
Hey Monique. Do you have any idea how long in advance the batter can sit before baking? I was thinking of making these for desert for a dinner party and thought it would be ideal to serve them warm with some ice cream but would love to be able to do as much prep ahead of time as possible. Do you think it would work to prepare the batter 1-2 hours ahead of time, store it in the fridge, and then pop them in the oven so they’re ready just before desert? Or do you think something funky will happen if they sit too long before baking?
Hi, Megan! Sorry for the delay. I wouldn’t recommend letting the batter sit because the baking soda might lose its power after that long, but you could definitely mix the wet ingredients (tahini, coconut sugar, maple syrup, vanilla extract and eggs) + dry ingredients (cocoa powder, coconut flour, salt and baking soda) separately and then stir them together and fold in the chocolate chips just before baking!
These brownies are truly delicious. The batter is quick and easy, and they bake for less than twenty minutes. You can easily have brownies within the hour!
These were by far the best grain free brownies I have made. No one would know they were grain free. I didn’t make any modifications. I took them to a get together and they were loved there as well. I will be making them again and again! Thank you!
YAY!! I’m so happy that you + everyone loved these, Shann! Thanks so much 🙂
We used 2 heaping tablespoons of bread flour instead of the coconut flour (it’s all we had!) and have now made this recipe 4x the exact same way because they came out so perfectly. In love, obsessed, my Only brownie recipe from here until forever! People who love tahini will appreciate the subtle flavor and people who don’t know what tahini is won’t even know it’s there. They are magical.
Oh, nice!! Happy to hear that worked well and SO glad you’re a fan of the recipe. Thanks for the love 🥰
This is HANDS DOWN the best brownie recipe. So easy to make and incredibly delicious. I like to add a dash of cinnamon. It might be my oven, but I bake for 35 mins at 350 and these come out perfect -gooey inside with a crisp top. I topped my last batch off with Trader Joe’s peanut butter granola in the last few minutes of baking, and oh boy – absolutely killer. My boyfriend was picking up the crumbs off his plate.
YAAAY I’m so thrilled you love it, Lizzie!! Thank you! That PB granola on top sounds absolutely unreal. Appreciate you taking the time to leave a review ❤️
SO delicious!!!! I used brown sugar instead of coconut sugar and almond flour instead of the other options. . I used a half cup of dark chocolate chips instead of 1/3 cup milk chocolate. I am in love! Will be making these all the time. Yum!
Also baked at 350 for 28 min and they were perfect!
So happy they turned out amazing, Corbin!! Glad the swaps all worked well 🙂 Thanks for the review!
How could I make these keto? I’d love to make them low sugar for my husband.
I haven’t tried lowering the sugar in these so I’m not sure, sorry! You could see if anyone else in the comments has, though 🙂
These are amazing. My new go-to recipe for Brownies! I used almond flour instead of coconut flour and forgot the second tablespoon (because I didn’t read carefully) and they still turned out so moist and flavorful!
Happy they turned out delicious, Leslie! Thanks so much for the review ❤️
These are really good, the only reason I eat tahini!
Delicious! It’s hard to make gluten free desserts and this one you couldn’t even tell was grain free!
I’m bragging about these brownies to my friends. They are literally the best dessert I’ve made in a long time and I don’t feel a sugar rush and crash. Sooo yummy.
Omg YAY I’m so happy they came out perfect and that you’re loving them!! Thanks so much for the sweet review ❤️
These are truly wonderful brownies!! I have made them several times and everyone is always obsessed with them! They are shocked to hear there’s no refined sugar or conventional flour in them (except the chocolate chips I use hehe).
One thing I noticed this time I made them is I definitely prefer them with cocoa powder vs cacao powder – the cocoa powder adds a nice sweetness while with the cacao powder they are still wonderful just a little less sweet. They turned out cakier this time too so not sure if it was the cacao powder or more likely the different brand of tahini that I used. Regardless they were still absolutely delicious and a huge hit with family!
So glad you’re a fan of these, Kelsey! And hmm that’s interesting about the texture. It’s possible it was from the brands you used, but not totally sure!
Sorry but i followed the recipe to a T and it was very cake-like. Not fudgy at all! Tasty but it was a cake. I’m sure everyone’s came out cake like too
Sorry to hear that! Can I ask what brand of tahini you used?
I live in Canada so an organic tahini in a jar. It was really good but very cake like. Maybe a more liquid tahini – same type of tahini we use for hummus perhaps?
Yep you should definitely use the drippy kind of tahini that you’d use in hummus! And these brownies are best if you underbake them a bit so that they stay fudgy and gooey 🙂