Fudgy Tahini Swirl Brownies

These gluten free tahini swirl brownies are rich, fudgy and so easy to make. They’re refined sugar free, made in one bowl and topped with beautiful tahini swirls. A totally crowd pleasing flourless brownie recipe!

I feel like we have so many brownie recipes on the blog already, but you guys love each and every one of them, so I’ll keep making more!

My vegan brownies and almond flour brownies are among my most popular, but I have a feeling these tahini brownies might give them a run for their money.

They’re rich and fudgy, but completely refined sugar free, dairy free, grain free and flourless.

Tahini and eggs act as our base, then you’ll need a bit of granulated sugar and maple syrup to sweeten, plus a generous among of cocoa powder for a rich chocolate flavor.

If you aren’t familiar with tahini, it’s just sesame seed paste. It’s the peanut butter of sesame seeds! It has a slightly nutty flavor with a hint of bitterness. The bitter will be masked by the sugar and cocoa but we’ll be left with a richness that the fat content in tahini provides.

A lot of desserts can be made from tahini such as cookies and these brownies because they create such a deliciously chewy texture.

How to make tahini brownies

Line an 8×8 pan with parchment paper. Removal will be easiest if you line it going both ways.

In a mixing bowl, whisk together all wet ingredients until smooth. Add in the dry ingredients, aside from the chocolate chips. The batter will be fairly thick.

Fold in the chocolate chips if using. Spread evenly into the lined pan.

Whisk together the tahini and powdered sugar. Make dollops on top of the brownies, then use a toothpick to create swirls.

Bake for 25-30 minutes or until a toothpick comes out mostly clean. If you prefer really fudgy brownies, bake for closer to 25 minutes, if you prefer them more well done, bake for closer to 30.

Let cool completely, then slice and enjoy! I like to sprinkle on some chocolate chips as soon as they come out of the oven, which will melt right into the brownies as they cool. Totally optional but adds an extra rich chocolate flavor!

Can I make them vegan?

While I haven’t tested these tahini brownies without eggs, I do think it would work!

My suggestion would be to use either two flax eggs (2 tbsp ground flax + 5 tbsp water) or a store bought egg replacer like Bob’s Red Mill. The texture may be a bit different (definitely more chewy, fudgy and dense) but still delicious!

Frequently asked questions

Can you freeze brownies?

Yes! Allow the brownies to cool completely, then cut into squares. Wrap individual brownies in plastic wrap, then in foil or a reusable bag. Freeze for up to 3 months.

Double wrapping is important so they don’t get freezer burn and stay as fresh as possible!

How do I make them fudgy?

There is nothing special you need to do to make these tahini brownies fudgy, the recipe was created with that in mind! Baking brownies will little to no baking powder is one way to ensure they’re super fudgy.

You also want to have a higher fat to flour ratio to keep them moist and fudgy even days after they’re baked.

To make these extra fudgy, you can omit the baking powder and decrease the bake time. On the other hand, if you prefer them more cakey, you can increase both the bake time and baking powder.

What makes brownies chewy?

This is largely going to be due to the wet ingredients used as well as the lack of baking soda.

Only using a very small amount of baking powder and not using any baking soda prevents the brownies from rising too much during baking and becoming cakey.

Bars and brownies to try next!

• Almond Flour Blondies
• Flourless Brownies
• Gluten Free Brownies
• Crinkle Top Vegan Brownies

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