Fudgy vegan tahini brownies
Serving size: 9 brownies
Cooking time: 60 minutes
Recipe by Amanda Ducks
If you love chocolate, crave brownies, and want something a little unexpected—these vegan tahini brownies will blow you away. They’re rich, dense, ultra-fudgy, and balanced by the slightly nutty, bitter edge of tahini. Think of them as the sophisticated older cousin of your classic brownie—still indulgent, just with a grown-up twist.
Made with just a handful of pantry staples, this small-batch recipe makes 9 perfectly sized squares—ideal for sharing (or not). They come together quickly and bake in just 15 minutes, making them your new favorite go-to treat for when that chocolate craving strikes.
Ingredients
2 tbsp flax meal
¼ cup water
¾ cup tahini
¼ cup maple syrup
½ cup brown sugar
1 tsp vanilla extract
100g dairy-free dark chocolate (divided)
½ cup plain flour
⅓ cup cocoa powder
1 tsp baking soda
Pinch of salt
Method
Step 1: Prep your tin
Preheat the oven to 190°C (fan-forced). Line a 20x20cm square baking tin with baking paper, allowing the edges to overhang slightly so you can lift the brownies out easily after baking.
Step 2: Make your flax egg
In a mixing bowl, combine the flax meal and water. Let sit for a minute to gel slightly—this acts as your egg replacer and helps bind the batter.
Step 3: Add the Wet Ingredients
To the same bowl, add tahini, maple syrup, brown sugar, and vanilla extract. Use an electric mixer (or whisk with enthusiasm!) to combine until the mixture is smooth and glossy.
Step 4: Melt the chocolate
Melt 60g of the dark chocolate in the microwave (30-second intervals, stirring between each) or over a double boiler. Stir it into the batter until well incorporated.
Step 5: Add the dry ingredients
Sift in the flour, cocoa powder, baking soda, and a pinch of salt. Mix well to form a thick, slightly sticky batter—use your hands if needed to bring it together fully.
Step 6: Bake
Transfer the batter to the lined tin and press it down evenly with your hands or a spatula. Break the remaining 40g of chocolate into chunks and scatter over the top. Sprinkle with flaky salt if desired. Bake for 15 minutes, then remove from the oven and allow to cool completely in the tin.
Step 7: Slice and serve
Once fully cooled, lift the brownies out and cut into 9 squares. Store in an airtight container at room temperature for up to 3 days (or in the fridge for a firmer texture).
Tips & variations
Add crunch: Mix in chopped walnuts or pecans before baking.
Not a fan of tahini?: Sub for peanut or almond butter
Make it gluten-free: Sub the plain flour for a 1:1 gluten-free flour blend.
I hope you enjoy this recipe!
With love,
Amanda x
