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Tahini Brownies are moist and fudgy, but take very little work to make. With ingredients you probably have in your pantry, you can have a rich chocolatey treat in just 30 minutes! This recipe is perfect for Paleo, Keto, Low Carb and Gluten-free.
What makes a great brownie (fudgy!)?
How do you get the right fudgy texture in a brownie?
Unfortunately, in most brownie recipes, the answer is sugar, and LOTS of it. That’s why I seldom make brownies. Sugar is one ingredient we all need a lot less of.
However, all is not lost. By using tahini in this recipe, we’re adding a healthy food that is fudgy on its own — super gooey, rich and densely textured. (Tahini is a great ingredient for nut-free baking.)
Alternatives to tahini: Peanut butter, almond butter …
Want an alternative to tahini? This recipe also works great with peanut butter, or any smooth nut butter, like almond or pecan.
Liquid sweetener
The other trick to great brownies is combining a granulated sweetener with a liquid sweetener. Together, the right crystallization occurs during baking.
For the Keto and Low Carb version of this recipe, I designate below which two sweeteners to use. For Paleo, same thing: we combine a granulated and liquid sweetener to create the right crumb.
Do you frost these brownies?
It’s up to you! These brownies stand on their own perfectly: moist, fudgy and deliciously satisfying!
But brownies with frosting are super decadent and fun, so it’s up to you!
If you go with frosting, here’s my Chocolate Ganache recipe. It takes literally 10 minutes to make, or less, super fast. So if you want to add the extra indulgence, do. 😉
You can also sprinkle sea salt on top of the ganache.
Variation: Some brownie recipes rely on chocolate chips to make them good. This recipe does not need chocolate chips. But you can add them if you want to. Sprinkle the batter with chocolate chips, or fold them in, before baking.
What main ingredients do I need to make Keto Tahini Brownies?
You’ll need these:
- Good quality cocoa powder: If you’re not already buying Fair Trade, here‘s a great one to start buying. I put ours on Subscribe and Save and get it every 1 to 2 months in the mail.
- Tahini: Ideally look for one that says, “hulled”. This just means that the outer husk of each tiny seed is removed, which makes sesame seed butter easier to digest. 🙂 Here‘s a great one.
- Eggs
- For keto and low carb, use Monkfruit Sweetener: I like a new brand, called Besti. This product combines erythritol and pure monk fruit, so it’s as sweet as sugar. Get 10% off Besti HERE with my code BEAUTIFUL10.
- For paleo and gluten-free, use maple sugar. I love this brand for affordability and flavor. (You can also use coconut sugar.)
- Liquid sweetener: For keto and low carb, use a low carb maple syrup, like this one. (Fun Fact: Lakanto’s Maple Flavored Syrup no longer contains erythritol. So for those who get bloating from polyols, this syrup is now only sweetened with monk fruit.) For paleo and gluten-free, pure maple syrup.
- A tiny bit of coconut flour: which helps to create the perfect texture in these Keto Tahini Brownies.
How many brownies does this recipe make and what size?
This recipe makes 12 brownies.
I bake mine in a 6″ by 8″ baking dish (find it here), which makes mine a little taller than some brownies.
I designate in the recipe below to use an 8″ by 8″ pan, simply because that pan size is more common. The 8″ by 8″ pan will turn out a more traditional-height brownie, a little thinner than what you see in the photos.
If you want your brownies as tall as the ones in the photos, be sure to use the smaller pan size.
Either way, this recipe makes 12 brownies, and size will vary depending on your pan.
Baking time will vary by just a few minutes, depending on what pan size you choose.
Tahini Brownies (Moist and Fudgy, Paleo)
Equipment
- 8" square cake pan or 6" by 8" baking dish for taller brownies
- oven
Ingredients
- 1 cup tahini (hulled)
- ½ cup Besti Monk Fruit Sweetener (granulated) OR maple sugar/coconut sugar for Paleo
- ⅓ cup unsweetened cocoa powder Fair Trade
- ¼ cup liquid low carb sweetener OR maple syrup for Paleo
- 2 eggs
- 1 tablespoon coconut flour
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 325° Fahrenheit.
- Grease and then line an 8" inch square baking pan with parchment paper. Set aside.
- Add the wet ingredients to a large bowl: tahini, eggs, liquid low carb sweetener OR maple syrup and vanilla extract. Whisk to combine (they don't need to be mixed super well).
- In a separate bowl, stir together granulated sweetener, cacao powder, coconut flour, baking soda and sea salt. Add dry ingredients to wet ingredients and fold together until fully combined, about 40 strokes with a spatula, or use an electric beater on its lowest speed.
- Pour the batter into prepared pan and smooth the top with a spatula.
- Bake in preheated oven for about 25 minutes or until fully puffed, with a cracked surface in some places and around the edges (edges just beginning to get darker than the middle).
- Cool fully if you intend to frost. Cut into 12 equal pieces.
Notes
Find Chocolate Ganache Frosting recipe HERE.
Nutrition
Can substitutions be made in this recipe?
In addition to using your choice of sweetener in this recipe, you can also sub cocoa with carob, a 1:1 replacement.
Carob is not a low carb ingredient, but may be ideal for paleo or gluten-free diets when cocoa causes an undesirable response in the body.
Lightly roasted carob has the best flavor. (Here‘s a good organic product.)
How to store leftovers?
Store brownies in an airtight container at room temperature.
In you live in a warm weather area, store your brownies in the fridge for 2 to 3 days (for best texture). Use parchment paper directly on the brownies to reduce their exposure to air and keep them extra-fresh.
Tahini Brownies also freeze really well. Simply cover and seal brownies. Defrost by leaving out at room temperature for 3 to 4 hours.
Looking for more great Gluten-free, Keto and Paleo chocolate desserts? Try these favorites:
- No-Bake Chocolate Chip Cheesecake
- Chocolate Mint Cupcakes with Swirl Frosting (moist cake!!)
- Chocolate Ganache
Allison Ceschini says
These are a delicious treat. To me the tahini gives them a slight peanut butter flavor which I love. The chocolate ganache frosting is so yummy.
Megan says
Thank you, Alli! I’m so happy you liked the brownies!! You are so sweet to comment! xo 🙂
Kendall says
This looks great! It would be a lot easier to read if you listed the wet ingredients together and then the dry ingredients together. Or even the order it was used.
Megan says
Hi Kendall, thanks for your comments. Different recipe developers choose different methods. I always list from greatest to least in order of quantity, but then re-list in the instructions the wet and dry. Cheers.
Christina says
Thank you so much for sharing this recipe Megan. I made them and they are delicious! They’re even husband approved.
Megan says
Great, Christina! Thank you so much for your feedback, and I’m so happy you’re enjoying the brownies!! 🙂
Sallie says
Can you use just regular peanut butter?
Megan says
Yes! I haven’t done it, but it should work great if you use somewhat runny, all-natural peanut butter (from just peanuts with no other ingredients).
Dawn says
Do you have a version of this for fruit intolerant peeps? What flour alternatives could be used?
Megan says
Hi Dawn, such a good question and one that I can relate to. 🙂 There is no flour that subs perfectly for coconut flour, because its properties are so unique. So – You could try to just omit the coconut flour. The recipe will still be yummy.
Carrie says
Hi Megan,
Thank you so much for this recipe! We’re attempting to try the VAD diet, thanks in large part to your research and compassion and generosity (also Grant Genereaux and Dr. Garrett Smith)… and still trying to learn what we can eat that is low-to-no Vit. A. Like you, I’ve worked hard to feed my family well for a long time, so it’s not an easy thing to turn much of what I’ve been implementing ‘on its head.’ But I believe it’s vital we (as much as possible) detox this poison from our bodies. Regarding a few ingredients here– can those on VAD eat tahini often? I’m not sure I saw it on your food list (may have missed it), and just wanting to make sure. Would Kavala’s organic ‘black sesame tahini’ have more Vit. A than the one you linked? Additionally, I’ve not purchased (only) egg whites in the past, but have you while on VAD? Where would I find a carton of organic egg whites? If not, is there some way (clearly not dietary) you’ve used up your egg yolks while on the VAD diet? Although I know you put coconut sugar on the list (sparingly?), and also light-colored honey, is organic white granulated sugar permitted?
We made these brownies using only the whites of the eggs (adding a few extra egg’s whites to compensate for the yolks), omitted the coconut flour, and subbed carob, and they were scrumptious, thank you!
Megan says
Hi Carrie, I’m so sorry. For some reason I never saw your comment until now! So happy to know you made the VAD version of this recipe work, so cool!! Thanks for sharing what you did!! 🙂 (YAY for carob!!!) Re the questions: I don’t remember that black sesame seeds are permitted. (?) I use hulled white tahini, like the one I link to above. I know it’s hard to not use all those yolks. In the beginning, we fed them to our kitties in raw milk. Now, I have a WAPF neighbor who takes them to put in her ice cream or to make aioli with. But sometimes, they still get composted. I’ve never found a carton of just egg whites that’s organic. While organic cane sugar is allowed on the diet, we typically avoid it, because in my experience, it really is disease causing. We use maple sugar or coconut sugar for Paleo recipes, as well as honey. I look forward to hearing how it goes for you!!
L Roman says
Hi there, thank you for the recipes. I made your ganache first, and since I only had cacao powder, I added a T of Swerve con to offset the bitterness, and to my syrup I added a t of maple syrup, and used butter as the fat, oh and a sprinkle of cinnamon. I only have a silicon cupcake pan, and the dough was exactly enough for 12. I sprinkled sugar free chips on top. These baked for 15 minutes, They’re adorable LOL. I just took them out of the oven. I tasted the uncooked dough so I know they taste great. Just couldn’t wait to send you a comment. Thank you again, Megan. Take care and be safe!
Megan says
Hi there! You’re welcome! I’m sorry to respond so late. Thank you for your dear comment!! So appreciated! 🙂 Yea!, so happy you enjoyed making the brownies as cupcakes; that sounds like the best idea + the chocolate chips and ganache! I can picture it all and need to make my next batch like yours! Much love, and blessings! 🙂
AP says
I have to admit that I was hesitant to make this with tahini because I thought there would be a strong sesame taste. However, these were delicious and my husband loved them. He was not sure he wanted to try them but is now glad he did! Thank you!
Megan says
I’m so glad you liked the brownies (+ tahini!). 🙂 Thanks for coming back to comment — so helpful! 🙂
Shelley says
These look delicious! I don’t have any liquid low carb sweetener. Can I just replace with my monk fruit sugar and add some liquid (like almond milk?). Thanks!
Megan says
Hi Shelley, thanks! I don’t think so, actually. But, if your monk fruit sweetener contains something like erythritol (not just pure monk fruit), you might be able to just sub it in, but I haven’t tried this recipe with a granulated sweetener to be sure.
Monika says
Hi! If we don’t have a low carb liquid sweetener or honey or maple syrup, can we use another 1/4 cup of granular low carb sweetener? Will the brownies still end up moist? Or maybe replace the liquid sweetener with the same amount of oil? Thoughts? Thank you and God bless.
Megan says
Hi, good question. I don’t know for sure. To have the same/best results, the recipe should be followed as-is, like it would be better to run to the store for the liquid sweetener. It’s possible that a powdered sweetener could sub in… but not sure. Sorry!