You won’t believe how delicious these vegan brownies are! They’re incredibly fudgy, moist, and chocolatey. Plus, they’re so easy to make!
And they’re also a little bit healthier than most brownie recipes. The tahini doesn’t only add a lot of nutrients, it also gives them an awesome texture and taste!
Chocolate heaven, here I come! I topped the tahini brownies with some melted chocolate and chopped cashews. Soooo good!
These vegan tahini brownies are also pretty addictive. I mean who could say no to vegan brownies with chocolate chips AND melted chocolate on top? Definitely not me! Haha!
I made these for a little get-together with some friends and they couldn’t believe they were vegan. They were gone sooo fast!
Making vegan brownies isn’t more complicated than making regular brownies. All you need is one bowl, a baking tray, and of course your oven. No mixer needed!
What Goes Into This Recipe:
- all-purpose flour
- almond milk
- brown sugar
- agave or maple syrup
- cocoa powder
- baking powder
- natural vanilla extract
- ground flaxseeds
- unsweetened apple sauce
- coconut oil
- vegan chocolate chips
- tahini
- cashews
- dark chocolate (make sure it’s vegan)
- cashews
How To Make This Recipe
The recipe is super easy and the brownies are ready in a little over half an hour!
STEP 1: Preheat the oven to 350 °F.
STEP 2: Make the flax egg: Grind one tablespoon of flax seeds in a food processor or use store-bought ground flax seeds. Add 3 tablespoons of water and set aside to thicken for about 5 minutes.
STEP 3: Then make the batter: Combine all ingredients (including the flax egg) in a large bowl and stir with a wooden spoon until well combined. Lightly grease a baking tray (10″ x 8″) and pour in the batter. Spread evenly.
STEP 4: Put two tablespoons of tahini on top of the brownie batter and swirl with the tip of a butter knife. Sprinkle with the chopped cashews and bake for 25 minutes.
STEP 5: Let the brownies cool down in the baking tray. Melt the chocolate in the microwave or on the stove top. Drizzle on top of the brownies. Cut them into 12-18 pieces, depending on how big you want them. Enjoy!
Why Applesauce?
The applesauce makes the vegan brownies super fudgy! I used unsweetened apple sauce for my vegan brownies.
Why Tahini?
The tahini adds a lot of richness and it gives the brownies a deeper flavor, which we really love! And it makes the vegan brownies so fudgy!
Besides, it’s super healthy! It’s high in healthy fats and it’s a great source of iron and other vitamins and minerals.
And don’t worry the brownies won’t be bitter at all and you can’t really taste the tahini.
How To Make A Flax Egg:
Soaked flaxseeds, also called flax eggs, are probably the vegan egg substitute I use the most. You can use them for all kind of baked good: vegan brownies, cakes, cookies, and even pancakes.
Combine one tablespoon of ground flax seed with 3 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken. One flax egg equals one egg.
You can either buy flaxseed meal or make your own at home. To do so, you could use a high speed blender, a good food processor, or a flax mill.
I usually just use my blender and pulse for about 3-4 times. It’s super easy!
If you‘ve got some leftover flaxseed meal, just store it in an airtight container in the fridge and you can use it for your next flax eggs.
Related Recipes:
- Protein Brownies with Chocolate Mint Topping
- Vegan Blondies
- Oreo Peanut Butter Brownies
- Vegan Black Bean Brownies
- Vegan Chocolate Mousse
- The Best Vegan Chocolate Cake
I LOVE TO HEAR FROM YOU GUYS!
I hope you like these vegan brownies as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Brownies
Ingredients
For the vegan tahini brownies:
- 2 cups all-purpose flour
- 1 cup almond milk
- 1/2 cup brown sugar
- 1/2 cup agave
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon natural vanilla extract
- 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons of water)
- 3 tablespoons unsweetened applesauce
- 2 1/2 tablespoons melted coconut oil
- 1/2 cup vegan chocolate chips
- 1/2 cup tahini
For the topping:
- 2 tablespoons tahini
- 1/4 cup chopped cashews
- 1/2 cup dark chocolate, melted
Instructions
- Preheat the oven to 350 °F.
- Make the flax egg: Grind one tablespoon of flax seeds in a food processor or use store-bought ground flax seeds. Add 3 tablespoons of water and set aside to thicken for about 5 minutes.
- Then make the batter: Combine all ingredients (including the flax egg) in a large bowl and stir with a wooden spoon until well combined. Lightly grease a baking tray (10" x 8") and pour in the batter. Spread evenly.
- Put two tablespoons of tahini on top of the brownie batter and swirl with the tip of a butter knife. Sprinkle with the chopped cashews and bake for 25 minutes.
- Let the brownies cool down in the baking tray. Melt the chocolate in the microwave or on the stove top. Drizzle on top of the brownies. Cut them into 12-18 pieces, depending on how big you want them. Enjoy!
Notes
- For the flax egg, you can either buy flaxseed meal or make your own at home. To do so, you could either use a high speed blender, a good food processor, or a flax mill. I usually use my blender to make a bigger batch and I pulse for about 3-4 times.
- These brownies freeze really well. Let them cool down completely after baking and then transfer them to freezer bags. You can store them in the freezer for several months.
- I haven't tried to make these brownies gluten-free. However, I think you could just a store-bought gluten-free flour blend instead of the all-purpose flour. I've done this with many other baking recipes and it worked just fine.
Just made these and theyre a hit! Especially with a family who doesn’t enjoy brownies. I used 1 cup oat flour, 1/2 cup sprouted spelt flour, and 1/2 cup almond flour. I subbed maple syrup for the agave and lessened the amount. Used hazelnut almond milk. Coconut sugar instead of brown sugar. Instead of the tahini on top I used peanut butter, yum! The brownies turned out fluffy and not extremely moist (which my family prefers) but still fudgey!
They look wonderful! I hate to be one of those people, but we cannot eat Tahini, is that replacing something or can I use something in its place? Thanks!
Hi Julie,
Thank you! Glad you like them. :-) You could use almond butter instead. It will definitely change the flavor, but I think it will still work and taste delicious. :-) Let me know if you give it a try.
Best,
Sina
I am exciting about this recipe, though I am wondering why you choose to add so much agave to an otherwise healthy dessert (though I would also substitute whole wheat flour for white). Isn’t that type of syrup as damaging as high fructose corn syrup to your body? Since i have good luck with date honey, I will use that instead.
i was thinking the same thing about using Date Syrup, and it’s so easy to make. Instead of whole wheat flour you may consider Oat flour. I buy organic whole oats and whiz them up in my blender to make my own flour it tastes so much better give it a try.
Can I use regular sugar instead of agave?
Hi Willow, Yes, you definitely can. I like using brown sugar. Let me know how you liked the recipe. :-)
I’m making it to today! Thank you for responding!
These have got to be the best!
I have used tahini for many years to make hummus and never knew it could be used to make those delicious chocolate brownies. Thanks!
These brownies look so good! :D We have shared and featured this on our food community website with a direct link to your original post. Please let us know if you would like it removed. Keep cooking! -WayofTheFork
I had a lot of those questions when we found out my son had allergies to dairy & eggs. So glad we don’t need either to make delicious desserts like these brownies. Yum.
I LOVE tahini and chocolate together! These look so good!
I love tahini, and I love brownies. Why haven’t I thought to put them together before? I’m going to have to try this!
Oh my gosh, these look so rich and decadent!