Fudgey Chocolate Tahini Brownies
These fudgey chocolate tahini brownies are SO chocolaty and SO rich and decadent.
They are also vegan and oil-free.
Are you in??
Just preheat the oven because this batter comes together so quickly, with ingredients you have on hand, you will snacking on warm brownies before you know it.
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
brownies
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Ingredients
- 1 cup white sugar (can sub 1/2 coconut sugar. Cake will be extra dense and a bit fudge-y)
- 1/2 cup brown or coconut sugar
- 1 3/4 cup flour can use 50/50 white/whole wheat
- 1 cup unsweetened cocooa powder
- 1/2 tsp baking soda
- 2 flax eggs 1 tsbp ground flax and 3 tbsp water or aquafaba per egg
- 1/4 cup applesauce
- 1/2 cup tahini
- 3/4 cup plant based milk
- 1 tbsp lemon juice or vinegar
- 2 tsp vanila
- 1 cup boiling hot coffee
Ingredients
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Instructions
- Preheat oven to 350F
- Mix flax eggs and set aside to gel while you prepare the other ingredients
- Add lemon juice or vinegar to your plant-based milk. Set aside for 10 mins to sour. This will improve the flavour of the brownies (trust me! like vegan buttermilk)
- Mix your dry ingredients in a bowl so they are evenly distributed.
- Add the wet ingredients to the dry (don't forget the flax eggs). But not the coffee. Save it til last. Hand mix gently with a spoon until well combined, but don't over-mix. Pour in the coffee and mix gently. Batter will be wet. Don't worry!
- Grease a 9X13 in baking pan or line it with baking paper. Pour batter into prepared pan and bake at 350F for 30 mins, until a cake tester comes out clean. Cool in the pan for 10 min and then turn onto a wire rack to complete cooling.
- Enjoy warm! With vegan ice cream. Life is delicious.
Recipe Notes
optional: top with chocolate chips or nuts or coconut flakes
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