While I was in Israel back in 2016, I consumed the most tahini I had ever had in my life. The hummus was one of the best things I’d ever eaten. Creamy, rich, and with a slight tang from the freshly ground tahini.

After eating tahini for over a week with various dishes like roasted pumpkin, bread, meatballs and more, I became addicted. I immediately started making tons of amazing, sweet and savory recipes using tahini, and gave myself the nickname of “Tahini Queenie.” The OG AK fam knows what’s up.

These famous tahini brownies are truly what started it all. They’re chewy, fudgy, perfectly sweet, and when I made them back in 2017 they became my absolute favorite brownies in the entire world. If you haven’t made them yet, this is your sign to give them a try! If they’re a staple in your house (like they are in mine) it’s time to throw in another batch.

Everything you’ll need to make the best tahini brownies

These amazing gluten free tahini brownies are seriously everything you could want in a brownie. Chewy, fudgy, and baked with those lovely, crackly tops. All while being grain free, dairy free and refined sugar free! Here’s what you’ll need to make them:

• Tahini: the star of the show in these brownies that gives them moisture without needing any additional oil. We love Soom tahini — use the code ‘ambitiouskitchen’ for 10% off!
• Sweetener: we’re naturally sweetening these brownies with coconut sugar and pure maple syrup.
• Eggs: you’ll need 2 eggs to help the brownies bake up properly.
• Cocoa powder: be sure to use a high quality unsweetened cocoa powder for the ultimate fudgy flavor. Cacao powder will also work well.
• Coconut flour: you’ll just need a tablespoon of coconut flour to give them the right texture.
• Baking staples: don’t forget the vanilla extract, baking soda & salt. Learn how to make your own vanilla extract here!
• Chocolate: I love to mix chocolate chips into the batter and top the brownies with a chocolate drizzle! For the drizzle, you’ll need a little coconut oil.

Tahini brownie substitutions

As always (and especially for baking) I recommend following the recipe as is for the best results. Here are some ingredients we can and can’t recommend for substituting in these tahini brownies:

• For the tahini: a natural, drippy almond butter, cashew butter or sunflower seed butter should work, but tahini is your best option! Feel free to try my almond butter brownies as an alternative.
• For the coconut sugar: feel free to use brown sugar instead. Learn how to make your own here!
• To make dairy free: be sure to use dairy free chocolate chips like this brand.

Can I make them vegan?

I haven’t tried using flax eggs in place of the regular eggs in these tahini brownies, but let me know in the comments if you do! Learn how to make flax eggs here.

Customize your tahini brownies

These brownies are also incredibly easy to make. If you’re looking for a dessert for a crowd and need something simple, just throw all the ingredients in one bowl and mix away. And if you’re feeling sassy, try some of these

• 1/2 cup dried cherries in the batter
• Fresh raspberries on top before baking, or a swirl of raspberry jam
• Chopped walnuts in the batter (even better if they are toasted first!)
• A swirl of tahini in the pan before baking
• Toasted sesame seeds or black sesame seeds on top
• A little sprinkle sea salt on top after they come out

The options are endless.

How to make one bowl tahini brownies

1. Mix the wet ingredients. In a large bowl mix together the tahini, coconut sugar, maple syrup, vanilla & eggs until well combined.
2. Add the dry. Fold in the cocoa powder, coconut flour, salt and baking soda until smooth, then fold in the chocolate chips.
3. Pour & bake. Spread the batter evenly into a baking pan, using a spatula to scrape it all in there. The batter will be thick! Then bake them up.
4. Drizzle & devour. While the brownies are cooling, melt some chocolate chips with coconut oil. Drizzle this all over your brownies, then enjoy!

How to store & freeze tahini brownies

• To store: I’d recommend leaving them on the counter for no more than a day or two, and then storing the brownies covered in the refrigerator. They’re especially delicious straight from the fridge!
• To freeze: allow brownies to cool completely, then cut the brownies as directed. Wrap individual brownies in plastic wrap, then in foil or a reusable bag such as Stasher bags. Freeze for up to 3 months.

More grain free desserts you’ll love

Get all of our grain free desserts here!

I hope you love these grain free tahini brownies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!

This post was originally published on May 16th, 2017, and republished on February 7th, 2022.