Description
These Vegan Tahini Brownies are fudgy, gluten-free, and packed with warm spices and rich chocolate flavor. Made with wholesome ingredients like aquafaba, tahini, almond flour, and honeynut squash puree, they offer a healthy twist on a classic indulgence. Topped with a silky coconut chocolate ganache and optional roasted hazelnuts, these brownies are perfect for a vegan and gluten-free dessert that everyone can enjoy.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Chocolate and Toppings
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Dry Ingredients: In a medium bowl, sift together the cocoa powder, almond flour, oat flour, baking soda, sea salt, and pumpkin pie spice (cinnamon, ginger, nutmeg, cloves, and allspice). This ensures an even distribution of spices and leavening.
- Whip Aquafaba: Pour 6 tablespoons of chickpea liquid (aquafaba) into a small bowl. Using an electric mixer on medium speed, beat until it becomes foamy, about 60–90 seconds. This acts as an egg substitute to add structure.
- Combine Wet Ingredients: In a large bowl, beat together the cooked honeynut squash puree, tahini, maple syrup, and coconut sugar until fully blended. Then add the whipped aquafaba and vanilla extract and gently beat until just combined.
- Mix Batter: Slowly add the dry ingredient mixture to the wet ingredients and stir gently with a wooden spoon until smooth and just combined, avoiding overmixing for fudgy brownies.
- Fold in Chocolate: Using a silicone spatula, fold in the 1/2 cup of dark chocolate chunks evenly throughout the batter.
- Bake Brownies: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for about 30 minutes, checking at 25 minutes. The brownies are done when a knife inserted into the center comes out mostly clean and edges start pulling away. Remove from oven and cool on a wire rack for 20 minutes.
- Make Chocolate Ganache: Set up a double boiler on the stove by simmering water in a pot. In a heatproof bowl over the simmering water, add chopped dark chocolate and coconut oil. Whisk until melted and smooth. Remove from heat and stir in coconut cream and a pinch of sea salt until well combined and glossy.
- Finish Brownies: Spread the ganache evenly over the cooled brownies. Sprinkle with the remaining 2 tablespoons of dark chocolate chunks, chopped roasted hazelnuts, and flaky sea salt. For firmer brownies, refrigerate before serving.
Notes
- The aquafaba is the liquid from canned chickpeas; it is whipped to mimic egg whites and provide structure.
- The honeynut squash can be roasted or cooked and mashed until smooth; it adds moisture and natural sweetness.
- Check brownies at 25 minutes as oven times vary; overbaking will make them dry instead of fudgy.
- Use refined coconut oil for a neutral taste in ganache to maintain chocolate flavor clarity.
- Storage tip: For a fudgier texture, keep brownies at room temperature; for a firmer cut, refrigerate.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan brownies, gluten-free dessert, tahini brownies, aquafaba recipe, dairy-free chocolate dessert, plant-based dessert, healthy brownies, fudgy brownies
