Name: Vegan Tahini Brownies with Chocolate Ganache Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Vegan
Ingredients: 1/2 cup unsweetened cocoa powder; 3/4 cup almond flour or almond meal; 2 tablespoons oat flour (certified gluten-free as needed); 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 6 tablespoons aquafaba (liquid from canned chickpeas); 1/2 cup cooked honeynut squash, mashed into a puree; 1/2 cup smooth tahini, at room temperature; 1/4 cup pure maple syrup; 1/2 cup coconut sugar; 1 teaspoon pure vanilla extract; 1/2 cup dark chocolate chunks or vegan chocolate chips; 2 tablespoons dark chocolate chunks or vegan chocolate chips; 2-3 tablespoons roasted hazelnuts or almonds, chopped (optional); Coarse sea salt or flaky sea salt, for topping; 3 ounces dark chocolate, roughly chopped (for ganache); 4 teaspoons refined coconut oil; 1/3 cup coconut cream (from a can of full-fat coconut milk or coconut cream); A pinch of sea salt (for ganache)

Ingredients

6 tablespoons aquafaba

1/2 cup unsweetened cocoa powder

3/4 cup almond flour or almond meal

2 tablespoons oat flour (certified gluten-free as needed)

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 cup cooked honeynut squash, mashed into a puree

1/2 cup smooth tahini, at room temperature

1/4 cup pure maple syrup

1/2 cup coconut sugar

1 teaspoon pure vanilla extract

1/2 cup dark chocolate chunks or vegan chocolate chips

2 tablespoons dark chocolate chunks or vegan chocolate chips (for topping)

2-3 tablespoons roasted hazelnuts or almonds, chopped (optional)

Coarse sea salt or flaky sea salt

3 ounces dark chocolate, roughly chopped (for ganache)

4 teaspoons coconut oil (refined preferred for a neutral taste)

1/3 cup coconut cream (from a can of full-fat coconut milk or coconut cream)

A pinch of sea salt (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.

Step 2: In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, sea salt, and all the warm spices (cinnamon, ginger, nutmeg, cloves, and allspice).

Step 3: Pour 6 tablespoons of aquafaba (the liquid from a can of chickpeas) into a small bowl. Use an electric mixer on medium speed to beat it until foamy, about 60 to 90 seconds.

Step 4: In a large bowl, combine the mashed honeynut squash, tahini, maple syrup, and coconut sugar. Beat until fully combined. Add the whipped aquafaba and vanilla extract, and beat gently until just mixed.

Step 5: Gradually add the dry ingredients to the wet mixture. Stir with a wooden spoon until the batter is smooth and just combined.

Step 6: Fold in the 1/2 cup of dark chocolate chunks carefully using a silicone spatula.

Step 7: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 30 minutes, starting to check at 25 minutes. The brownies are done when a knife inserted in the center comes out mostly clean and the edges start pulling away from the pan. Let cool on a wire rack for 20 minutes before adding ganache.

Step 8: To make the chocolate ganache, set up a double boiler and bring water to a simmer. Add the chopped dark chocolate and coconut oil to a heatproof bowl over the simmering water, whisking until smooth and melted. Remove from heat, stir in coconut cream and a pinch of sea salt, and whisk until fully combined.

Step 9: Spread the ganache evenly over the cooled brownies. Sprinkle with the remaining 2 tablespoons of dark chocolate chunks, chopped hazelnuts (if using), and flaky sea salt. For firmer brownies, refrigerate before serving.

Tips & Variations

Substitute roasted almonds for hazelnuts or omit nuts entirely for a nut-free option.

Use pumpkin puree if honeynut squash is unavailable—just make sure it’s well drained.

For extra fudginess, slightly underbake the brownies and let them cool completely before adding ganache.

Refined coconut oil keeps the ganache’s flavor neutral, but unrefined can add a subtle coconut note.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator where they will last up to one week. Bring to room temperature or warm slightly before serving to soften the ganache. You can also freeze the brownies, well wrapped, for up to 3 months. Thaw overnight in the fridge before enjoying.

FAQs

Can I use another type of flour instead of almond and oat flour?

Almond and oat flours provide the best texture and gluten-free qualities for these brownies. Using all-purpose flour will alter the texture and may not keep the brownies as fudgy or gluten-free.

What if I don’t have aquafaba? Can I use flaxseed or chia seeds instead?

Aquafaba is ideal for its egg-like binding and leavening properties in this recipe. Flaxseed or chia seed gels can work as substitutes but may change the texture and rise. If using, prepare a gel with 1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water for each 3 tablespoons of aquafaba needed.