The Best Sneaky Tahini Brownies (Gluten Free, Vegan)

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Yield: 6 to 9Category: Baking
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These delicious Tahini Brownies are full of lovely rich flavours like dark chocolate and tahini and contain a hidden vegetable, hence the ‘sneaky’ part of the title!

The secret ingredient to these brownies is courgette! If you have used them in baking before you will know they add so much moisture to the bakes helping them stay super gooey for longer! If you haven’t tried them in bakes before then you may be a little skeptical, however, I guarantee you cannot taste any vegetables in this tasty bake.

If tahini is not your thing, you can substitute this ingredient for a nut butter instead. Almond and cashew both work very well and I like these made with peanut butter too, although it does change the flavour quite dramatically. You can also omit the sesame seeds from the top of the brownies once baked but I personally like that extra pop of flavour.

I am a huge fan of rich, borderline bitter flavours so the combination of the tahini and dark chocolate in these is perfect for me. I use an 85% dark chocolate bar that I chop into chunks but you can use whichever percentage you prefer or even a dairy free milk chocolate instead if you prefer something sweeter.

This amount of batter fits perfectly in an 8″ x 8″ brownie tray but you could try this recipe poured into individual loaf tins too if you wanted, just keep in mind they will not rise as this recipe results in a traditional gooey brownie rather than a cakey one.

I bake these for 30 minutes at 175 degrees Celsius in a preheated oven and they turn out perfectly but ovens do vary so keep an eye on the brownies to ensure they do not burn. Do not worry if these don’t seem completely solid once you remove them from the oven as they will firm up when they cool. I would advise putting these in the fridge for a couple of hours once cool, if not simply storing them in there, as this will help them turn really gooey and chocolatey.

One key thing to remember when making these brownies is to squeeze as much liquid out of the courgette as possible. Once grated, press it between sheets of kitchen paper or tea towels to absord as much liquid as you can, you will need to repeat this process a couple of times before enough liquid has been removed. Skipping this step will affect the bake and make it a little bit too wet – the brownies will still be delicious but they will not set as well.

If you like the flavours in these Tahini Brownies you may also like my Peanut Butter Sesame Cookies or my Chocolate Tahini Protein Bites which you can find here. If you are looking for other brownie recipes you may like my traditional Gooey Chocolate Brownies which are made with nutrient dense ingredients, my Fudgy Black Bean Brownies or my Double Chocolate Chickpea Brownies.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 1 medium sized courgette
  • 120g 1/2 cup tahini
  • 100g 1/2 cup coconut sugar
  • 100g 1/2 cup + 1 tbsp dark chocolate
  • 75g 1/4 cup maple syrup
  • 60g 1/2 cup + 1 tbsp cacoa powder
  • 30g 3 tbsp plain gluten free flour
  • 3 tbsp water
  • 2 tbsp coconut oil (melted)
  • 1 tbsp flax seed
  • 1 tsp sesame seeds
  • 1/2 tsp baking powder
  • pinch sea salt

Method

  1. Mix the flax seed with the water in a small jug and set aside for fifteen minutes until it takes on a gel like consistency
  2. Grate the courgette and press between tea towels or sheets of kitchen roll to remove moisture. Repeat this process until you have absorbed as much excess water from the courgettes as possible
  3. Place the courgettes in a large mixing bowl and pour in the maple syrup, tahini, coconut sugar and flax egg. Mix well until the ingredients come together
  4. Once cool, pour in the melted coconut oil and mix
  5. Add the cacao powder, flour, baking powder and salt and mix well
  6. Chop the dark chocolate into chunks and stir 3/4 of them into the mixture, ensuring they are well distributed throughout
  7. Pour the batter into a lined baking tray and use the spoon to ensure the top is smooth
  8. Top with the remaining chocolate chunks
  9. Bake in a preheated oven for thirty minutes at 175 degrees Celsius
  10. Remove from the oven and top with the sesame seeds and a little extra sea salt
  11. Once cooled, store these brownies in the fridge!

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