Tahini brownie

You have probably eaten tahini (sesame paste) in the Middle Eastern cuisine in a bread dip or dressing. But as it turns out, tahini can also be used very well in desserts. Tahini and chocolate are a match made in heaven and that's how this tahini brownie was born! These delicious tahini brownies are gluten-free, free of refined sugars (we use coconut sugar), butter and flour, and above all, the tastiest we've ever had!


  • 1 cup of tahini plus extra for the topping

  • 1/2 cup of organic coconut sugar

  • 1/4 cup of maple syrup

  • 1 teaspoon of vanilla extract

  • 2 eggs

  • 1/3 cup of unsweetened cocoa powder

  • 1 tablespoon of coconut flour

  • 1/2 teaspoon of baking powder

  • 1/4 teaspoon of salt


Use a baking tin of about 20x20 cm and grease it. Preheat the oven to 175 degrees.

In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract, and eggs until smooth. Gently add cocoa powder, coconut flour, salt, and baking powder until the batter is smooth. This batter should be quite thick.

Evenly distribute the batter in the prepared baking pan and pour the extra tahini over it. By pulling the tip of a knife through the batter, you create the swirls on the top of the brownie. Bake for 22 to 30 minutes or until the skewer inserted in the center comes out clean or with just a few crumbs. Don't bake too long! Let the brownie cool, cut into pieces and serve. Enjoy your dessert!