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Vegan Salted Tahini Brownies








Hello & Happy Tuesday!!






If there is one thing I love, it’s a good brownie! I’ve dabbled in brownie recipes over the years, but never real produced a staple brownie concept. They were always sweet potato or something far from the traditional version. So Last week I was in the kitchen testing a few different recipes. Believe it or not, eggs play an integral role in creating a memorable brownie. They serve as a binder and even give you that crinkly top that we all know and love. 


Many of the varieties I saw online perhaps had that brownie flavor, but lacked the texture that I crave. Many were just too mushy and had no texture. To me the perfect browning is gooey, but it also packs a crust on top and isn’t just mush, these vegan Salted Tahini Brownies, are just that! 


What’s fab about this recipe? Everything! It’s quick, easy, doesn’t require Aquafaba eggs, you don’t have to melt chocolate, you can modify the amount of sugar, it features stevia sweetened chocolate, they are crispy yet gooey, hold together, are perfect for any season, are thick and not flat, have notes of tahini but not overwhelming, notes of salt, you can add tahini on top if desired, and are just hands down, my newest obsession! 


If you love a good vegan brownie or all things tahini, you have to try these new vegan Salted Tahini Brownies











Why this recipe is great: 







Packs tons of chocolate flavor

Has notes of tahini

Has notes of salt

Has texture throughout and not a soggy mess

Hold together 































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Vegan Salted Tahini Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Gabrielle
  • Total Time: 45 minutes
  • Yield: 8 brownies 1x


Units Scale




  1. Make the flax eggs by stirring the ground flax and tahini together in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees F and line a 8 inch pan with parchment paper.
  2. Melt the vegan butter and measure 1/2 cup.
  3. In a large bowl, whisk the melted vegan butter and sugars together. Add the tahini flax eggs and almond milk, whisk until evenly combined.
  4. Over the same large bowl, sift in your flour, espresso powdercocoa powder, salt and baking powder. Lightly stir to combine, don’t over mix.
  5. Fold in half of the chocolate chips keeping the other half for the top. Pour the batter into the prepared pan and smooth out the top with the back of a spoon or your hands. Sprinkle the remaining chocolate chips on top of the batter.
  6. Bake for 30-35 minutes. The brownies may appear to be not finished, but will firm up as the cool.
  7. Remove from the oven, allow to cool in the pan for 15 minutes. Then remove from the pan and allow to cool for an additional 15-30 mins before slicing.



  • Prep Time: 10 minutes
  • Cook Time: 35 minutes










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  1. Lucia Capretti says:

    These are UNBELIEVABLE!!!!

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