Gluten-Free Quick Fudgy Tahini Brownies
Rich, fudgy brownies made with tahini and almond flour create an indulgent treat with a nutty depth of flavor. The tahini adds moisture and a subtle sesame taste that pairs beautifully with dark chocolate chips. These brownies have a dense, chewy texture that's incredibly satisfying. Perfect for anyone seeking a more wholesome brownie option without sacrificing the classic fudgy experience. The coconut sugar provides natural sweetness while the cocoa powder delivers intense chocolate flavor. Ready in just 20 minutes, they're ideal for last-minute dessert cravings or when you want to impress guests with something unique.
Ingredients
Instructions
- 1
Preheat oven to 350F
- 2
Whisk together tahini, egg, coconut sugar, and vanilla until smooth
- 3
Add almond flour, cocoa powder, baking soda, and sea salt
- 4
Whisk again until combined
- 5
Fold in chocolate chips
- 6
Line square pan with parchment paper and spread batter in even layer
- 7
Bake for 15 minutes
- 8
Allow brownies to cool completely before lifting parchment edges
- 9
Transfer to cutting board and cut into 9 squares
- 10
Drizzle with additional tahini or melted chocolate if desired
Tips
Be patient spreading the thick batter - it will seem dense but spreads evenly with gentle pressing.
Let brownies cool completely before cutting to prevent crumbling and ensure clean slices.
Store in refrigerator to maintain the fudgy texture and prevent the tahini from becoming too soft.
Good to Know
Refrigerate in airtight container for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or chilled from refrigerator
Common Mistakes
Don't overbake or brownies will become dry instead of fudgy
Don't cut while warm to avoid crumbling and messy edges
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without eggs?
Try substituting 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) though texture will be slightly less fudgy.
How long do these keep?
Store in refrigerator for up to 1 week in airtight container, or freeze for up to 3 months wrapped tightly.
Can I use regular flour instead of almond flour?
Yes, substitute with 1/3 cup all-purpose flour but the texture will be less dense and the nutty flavor will be missing.