While I was in Israel last November, I consumed the most tahini I had ever had in my life. The hummus (or often pronounced WHOOO-MUH-S) was one of the best things I’d ever eaten. Granted I have never been to Greece but this stuff was creamy, rich, and with a slight bitter 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. And even more so when I found out that Trader Joe’s sold tahini (aka sesame seed butter) for less than $5.
*places all TJ’s tahini in cart and runs*
If you aren’t familiar with tahini then you really must try it. It’s typically added to hummus or can be used in salad dressings. It’s also great on toast with honey and toasted sesame seeds. Or even on apples.
OR in my delicious tahini banana bread (chocolate chunks are a must in this).
And finally, I’ve got an even better recipe for you to try:
TAHINI BROWNIES.
These brownies chewy, fudgy, perfectly sweet and just the most amazing brownie I think I’ve ever tasted.
I’m serious. They are THAT good. I had four in one night. I couldn’t STOP.
A girl’s gotta do what a girl’s gotta do, ya feel?!
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, top them with something a little extra special:
- Dried cherries
- Fresh raspberries
- Toasted sesame seeds on top
- A little sprinkle sea salt
The options are endless.
How to store & freeze tahini brownies
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.
One thing I do want to mention is that it’s important to use a good quality cocoa powder. My current favorite is this one from Divine. Others that I love are Ghirardelli.
I hope you LOVE these brownies and give them a try soon! They take less than 10 minutes to mix together. If you make them, be sure to tag #ambitiouskitchen on Instagram or leave a comment below. xoxo
See how to make the tahini brownies
More grain free desserts you’ll love:
Healthy Lemon Bars (gluten free, dairy free & paleo!)
Grain Free Salted Chocolate Chip Pecan Blondies
The Best Paleo Chocolate Cake with Paleo Chocolate Frosting
Grain Free Hot Cocoa Brownie Bites
Grain Free Tahini Brownies (the best brownies I've ever eaten!)
Ingredients
- 1 cup tahini
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon coconut 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
- 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 22-30 minutes or until knife inserted into the middle comes out clean or with just a few crumbs attached. Don't 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
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.
352 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!
Hi, may I know what brand Tahini was used?
Thanks.
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!
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!
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!
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. 🙂
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!
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!