If there is one thing I love, it’s a minimalist recipe. One that’s just a handful of ingredients, minimal steps and 1 bowl. To make a good recipe that meets all of the above can be a challenge. However, I promise, these new 6 Ingredient Salted Tahini Brownies deliver!

We all love a good brownie, but typically they are packed with butter, white flour and tons of sugar. I love one of those, but I also love a good healthier brownie that doesn’t compromise. These don’t.

You won’t see any beans or dates in these, nor chickpeas or pumpkin. These are just banana, cocoa powder, tahini and maples syrup. THAT’S IT. Don’t believe you can make a brownie with these 4 ingredients as the base. I promise you can.

What’s fab about this recipe, is everything! It utilizes one bowl, a handful of ingredients, I’ve used a batch with a few tablespoons of maple syrup and they were STILL GOOD, they are packed just 4 ingredients for the base, have rich notes of tahini, hints of salt, don’t even need an extract, you can use espresso powder to amp up the flavor if desired, require no flax egg, are gluten free, oil free, flourless, are buttery soft, hold together, and are non vegan approved!!

If you love effortless modern vegan desserts, you have to try this recipe for 6 Ingredient vegan Salted Tahini Brownies !!

Why this recipe is great:

Easy

Just 4 ingredients for the base

Minimal ingredients

Flourless

Gluten Free

Oil Free

Minimal sugar

Non vegan approved

Vegan 1 Bowl 6 Ingredient Salted Tahini Brownies

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Author: Gabrielle
Total Time: 25 mins
Yield: 3 Large or 6 Mini 1x

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Ingredients

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Brownie:

1/4 cup maple syrup or honey
2/3 cup tahini
1/2 banana
1/3 cup cocoa powder

Topping:

1/2 cup stevia sweetened dark chocolate chips
1 tsp flake salt, divided

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Instructions

Preheat oven to 350 degrees.
Cover a loaf pan with parchment paper.
In a food processor, throw the maple syrup, tahini, banana, cocoa powder and 1/2 tsp flake salt and blend until smooth. Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
Transfer the batter into the pan and top with stevia chocolate chips.
Bake for 20 minutes or until the center is done. Top with 1/2 tsp flake salt once removed from oven. Allow to cool for 15 minutes, slice and transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour.
Store the brownies in the fridge for up to 5 days in an airtight container. This makes 3 large brownies or 6 small bites. For more just double the recipe.