These flourless chocolate brownies are intensely chocolatey, but with a hint of salt and bitterness!
Ingredients You’ll Need
You’ll find the full recipe card with all the measurements and bake time at the bottom of the page. But first, here’s your shopping list:
- Vegetable oil
- Hulled tahini
- Vanilla extract
- Instant coffee
- Flax egg
- Coconut sugar
- Soy milk
- Almond meal
- Raw cacao
- Salt
- Baking soda
- Dark chocolate
Instructions
Follow along with this step-by-step guide to make your Dark Chocolate & Tahini Brownies. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Whisk oil, tahini, vanilla, muddled coffee, and flax egg in a large bowl until smooth.
Step two: Add coconut sugar and soy milk. Whisk again until fully combined.
Step three: Stir in almond meal, cacao, salt, and baking soda until a thick batter forms.
Step four: Fold in most of the dark chocolate, pour batter into a greased baking pan, and scatter remaining chocolate on top.
Step five: Bake until just set. Let cool completely before slicing into squares. Optional: drizzle with tahini before serving.
Dark Chocolate & Tahini Brownies
Ingredients
- ¼ cup vegetable oil approx. 50g
- ¼ cup tahini hulled; approx. 64g
- 1 tsp vanilla extract
- 1 tsp instant coffee muddled in a splash of water
- 1 tbsp ground flaxseed
- 2½ tbsp water mix with flax and let rest 5 min
- 1 cup coconut sugar packed; approx. 154g
- ¼ cup soy milk unsweetened; approx. 60ml
- 1 cup almond meal approx. 84g
- ⅓ cup raw cacao powder approx. 28g
- ½ tsp salt approx. 3g
- ¼ tsp baking soda approx. 1g
- 150 g dark chocolate chopped; divided use (100g mixed in, 50g on top)
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease or line an 8-inch (20cm) square baking pan with parchment paper.
- In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes to thicken.
- In a large mixing bowl, whisk together the vegetable oil, tahini, vanilla extract, instant coffee (with water), and the prepared flax egg until smooth and well blended.
- Add the coconut sugar and soy milk, and whisk again until fully incorporated.
- Stir in the almond meal, cacao powder, salt, and baking soda until you have a thick, smooth batter.
- Fold in 100g (about 2/3) of the chopped dark chocolate.
- Pour the batter into the prepared pan and spread evenly to the edges. Sprinkle the remaining 50g of chocolate on top.
- Bake for 30 minutes on the middle oven rack. To test for doneness, insert a toothpick into the center—a few moist crumbs are fine, but it shouldn’t come out with wet batter. If needed, bake for 5 more minutes and check again.
- Remove from the oven and cool completely in the pan, at least 30 minutes. The brownies will firm up as they cool.
- Slice into squares and serve. Optional: drizzle with extra tahini before serving.
Lynne says
So easy – love
Sarah says
Tasty and easy to make, big thumbs up!
Hong Nguyen says
This recipe is great!