Healthy, rich, fudgy brownies you’ll make over and over again!

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These are the best tahini brownies I’ve ever eaten! They are rich, moist, fudgy, and everything you could want in a brownie. The tahini makes them healthier than traditional brownies, so you’ll be able to enjoy them guilt-free. They can even be made vegan with one simple swap, and you can’t even tell the difference. You’ll never make traditional brownies again!

A new family favorite

Rich chocolate
Tahini and Orange notes
A brownie and fudge smashed together
Healthier, rich, fudgy brownies that will be your family’s new favorite!

The Ingredients

Light olive oil –or any mild flavor vegetable oil or butter
Tahini –almond butter or peanut butter are great substitutes
Dark or semi-sweet chocolate –baking chocolate works best
Eggs –at room temperature
Granulated sugar
Pure vanilla extract
Ground cinnamon -to balance the flavor
Orange juice -compliments the tahini flavor
All-purpose flour
Unsweetened cocoa powder -sweetened would make the brownies too sweet
Salt
Baking powder
Chocolate chunks or chips
Optional: Add a half teaspoon of instant espresso powder to the chocolate mixture to deepen the flavor.

Keep it vegan!

This brownie recipe can easily be made vegan. If you’re vegan or out of eggs, combine a half cup of water with four tablespoons of ground flax seeds. Plus, increase the amount of baking powder to a teaspoon for the flour mixture. It will give the brownies a little more rising power.

Chocolate tips

Be sure to use baking chocolate or chocolate callets for this recipe because they melt much better than chocolate chips. You can use any combination of chocolate, but I like to use both semi-sweet and bittersweet for depth of flavor. Use what you have or your favorite combination.

How to make the Best Tahini Brownies

Preheat the oven to 350 °F, 180 °C.
Line an 8-inch (20 cm) square pan with parchment paper. Grease the parchment paper side that will hold the brownie batter.
Combine the chocolate and oil in a heat-proof bowl and melt the chocolate over a double-boiler or in the microwave.
Whisk the tahini into the melted chocolate and set it aside to cool.
Combine the eggs with the sugar in a large bowl and whisk until thick and pale –about 5 minutes by hand or 3-4 minutes with an electric mixer.
Add the vanilla, orange juice and cinnamon and whisk together.
In a separate small bowl, whisk together the flour, cocoa, and baking powder.
Whisk the chocolate tahini mixture into the egg mixture until incorporated.
Then, add the flour mixture in 2 batches until just combined.
Pour the batter into the prepared pan and top with the chocolate chunks or chips.
Bake on the center rack of your oven for about 35 minutes. The center will still be very moist.
Allow the brownies to come to room temperature and then refrigerate them until completely set and chilled –about 3-4 hours.

Serving

These are not the type of brownies you use a toothpick to check for doneness. Putting them in the refrigerator allows them to completely set and keeps them extra fudgy. I suggest you leave them in the fridge overnight because the colder they are, the more fudge-like they are. Now, I don’t need to tell you how to eat a brownie because I’m sure you eat them like we do… as a dessert, snack, or meal replacement. Ha! I laugh because I know we’ve all done it. Whether you eat brownies with a hot cup of coffee or a cold glass of milk, these brownies will become your favorite. Kali Orexi!

Try another chocolatey dessert!