Grain free tahini brownies are gooey, rich and taste just like normal brownies! If you follow us or make any of the recipes from our cookbook, you already know how much we love tahini. We have a famous tahini chocolate chip cookie recipe (it’s in our cookbook) that has even been featured on the Chalkboard Mag.
Anyway, back to the grain free tahini brownies at hand! This recipe is so simple to whip together and has the best texture. We prefer when brownies are gooey and just melt in your mouth (not a fan of dry brownies over here, but don’t know about you!).
If you like extra chocolate, you can add in twice as much of the chopped dark chocolate.
We haven’t tried this recipe with yacon syrup yet, but we think it would work well to swap the maple syrup for yacon syrup (1:1) if you want to use it as a lower glycemic sweetener instead of maple syrup.
The best part about using tahini in this recipe is that it’s naturally high in protein and healthy fat, which will help stabilize blood sugar instead of the way that sugary white flour brownies spike blood sugar quickly. If you’re able to get tahini that’s made in the Middle Eastern style, such as from Israel, it works best to ensure that gooey texture of the grain free brownies. We actually haven’t tested this recipe yet with a thicker, less runny tahini. If you do try out the recipe with a thicker tahini do let us know how it turns out!
Grain Free Tahini Brownies
- 1 cup tahini ideally the Middle Eastern style (more runny)
- 1 egg
- 1/2 cup maple syrup
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 cup dark chocolate bar chopped
- pinch sea salt
- pinch sea salt flakes
- Preheat oven to 350 and line a small baking dish (8x8) with parchment paper.
- Crack the egg into a mixing bowl and beat with a whisk or fork. Pour in the tahini and maple syrup and stir together with the egg.
- Add the cacao powder, baking powder and sea salt to the same bowl, giving the mixture a few gentle stirs to fold the dry ingredients into the wet.
- Lastly, stir in the chopped dark chocolate.
- The batter will be very thick and sticky. Use a spatula to help transfer the batter into the baking dish. Spread out evenly using the spatula.
- The last step before baking in the oven is to sprinkle the sea salt flakes over top. Then bake for 23 minutes.
- Remove from the oven and let cool for at least 15 minutes before slicing into brownies. Since we absolutely love flaky sea salt paired with dark chocolate, we sprinkled even more sea salt flakes over top after the brownies baked.