Alright, dessert enthusiasts, gather 'round! It's time to talk about something seriously delicious – and secretly healthy: Vegan Tahini Brownies! Yes, you heard right. These aren't your average, run-of-the-mill brownies. We're taking things up a notch with a nutty, slightly savory twist that will have you and your tastebuds doing the tango.
Baking season is officially OPEN, and what better way to kick things off than with a tray of these decadent delights? The best part? They're incredibly easy to make, using just a handful of staple ingredients. No fancy equipment or culinary degree required. Trust me, even the most kitchen-challenged can nail this recipe. These brownies are like the superhero of the dessert world – they look beautiful, taste incredible, and are a breeze to whip up.
What makes these brownies so special? Let’s break it down:
The Fudgy Factor: We're aiming for that perfect, melt-in-your-mouth texture that everyone craves. No cakey brownies here! Think dense, rich, and unbelievably satisfying. The secret lies in the combination of vegan butter (or coconut oil if you're feeling tropical), a mix of caster and muscovado sugar, and of course, a generous dose of dark chocolate.
The Nutty Twist: That’s where the tahini comes in. We create a luscious tahini drizzle that’s swirled over the top of the brownie batter before baking. The slight bitterness of the tahini perfectly balances the sweetness of the chocolate, creating a flavor profile that's both sophisticated and incredibly moreish. Feel free to add a touch of maple syrup if you prefer, but I urge you to try it with a slight savoury tang.
Healthy-ish Swaps: We're using ground flax instead of eggs – which not only keeps these brownies vegan, but it adds a dose of healthy fats and fiber to the mix. We use soy milk (or any plant-based milk you have) for moisture, ensuring these brownies are not only delicious but also kind to your body.
Spice it Up: A hint of cardamom adds a layer of warmth and complexity, but if you're not a fan, feel free to leave it out. The same with the sesame seeds.
How to Make Vegan Tahini Brownies (It’s So Easy, Seriously!)
- Get the Flax Ready: Combine ground flax with your plant milk in a bowl and let it sit for about 20 minutes to become thick and gelatinous. This is your egg replacement, and it’s a magic ingredient
- Melt the Chocolate & Butter: In a heatproof bowl over a pot of simmering water, gently melt your vegan butter and dark chocolate. Stir until it's all smooth and velvety. You can use a microwave but take care not to burn it.
- Whip it Good: Add caster and muscovado sugars to the flax mixture and get whipping. A couple of minutes with an electric whisk will do the job until it's thick and bubbly.
- Combine the Wet: Gently fold the warm, melted chocolate mixture into the flax and sugar mixture.
- Fold in the Dry: Sift in the dry ingredients in two batches, folding until just combined. Don't overmix – we want to keep these brownies fudgy.
- Tahini Swirl: Pour the batter into a lined baking tin. Dollop the tahini mixture on top and swirl it through with a chopstick or knife.
- Bake: Bake for 22 minutes or until the brownies are just set but still have a slight wobble.
- Cool and Chill: Allow the brownies to cool completely before transferring them to the fridge to firm up (this is crucial for that fudgy texture!)
Vegan Tahini Brownie Recipe Card
Yields: 20cm / 8 inch square baking tin Prep time: 15 minutes Cook time: 22 minutes
Ingredients:
- For the Brownies:
- 8g / 4 tsp ground flaxseed
- 120ml / ½ cup plant milk
- 150g / ¾ cup caster (superfine) sugar
- 100g / ½ cup dark muscovado sugar
- 150g / 5½ oz vegan 70% cocoa dark chocolate
- 100g / 3.5 oz (scant ½ cup) vegan butter
- 125g / 1 cup plain flour (or gluten-free mix)
- 8g / 1 tbsp cornstarch
- 40g / scant ½ cup unsweetened cocoa powder
- Heaped ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp cardamom (optional)
- For the Tahini Whip:
- 85g / 1/3 cup tahini
- Water (start with a tbsp at a time)
- Sesame seeds, to decorate (optional)
Instructions:
- Preheat oven to 180°C / 355°F. Line a square 20cm / 8-inch tin with baking paper.
- Combine ground flax with the plant milk, set aside for 10 minutes.
- Mix tahini and water to create the tahini whip. Melt the chocolate and vegan butter together slowly over a pan or in the microwave
- Add the sugars to the flax mixture and whisk until thick and bubbly.
- Gently fold in the melted chocolate mixture
- Sift in the dry ingredients, folding until combined, do not over mix.
- Pour into the tin, swirl the tahini mixture over the top and bake for 22 minutes.
- Allow to cool completely before chilling in the fridge.
A Few Extra Notes:
- For gluten-free brownies, use a good quality GF flour mix with a high starch content.
- Don't skip the chilling step! It's crucial for that fudgy texture.
- Feel free to experiment with different toppings – chopped nuts, sea salt flakes, or even a drizzle of melted peanut butter.
So, there you have it! A recipe that is sure to become a firm favourite in your kitchen. Trust me, these Vegan Tahini Brownies are the perfect excuse to treat yourself. Now go forth and bake!
I would love to see your creations if you make these so please tag me #amazingbakes or @bellas.bakes on Instagram