Tahini Fudge Brownies

If there’s anything I like more than cookies, it’s brownies. If you know me at all, you know I’m such a sucker for anything sweet. If I could have a sweet meal for every meal in the day, I totally would. Since I know that’s not exactly great for my health, I’ll settle for at least one (or two) sweet desserts a day.

I love messing around in the kitchen and coming up with new flavor combos and ingredient combinations, which is how I came up with tahini in a brownie. Trust me, you won’t regret making these. It helps that these are gluten free, dairy free, vegan, refined sugar free, and you wouldn’t even know it, I promise. Let me know if you have any questions about the recipe! NOTE: feel free to use regular eggs here too! I just wanted to try out the vegan options since I know so many of y’all are. Happy baking friends


  • 1/2 cup tahini

  • 1/4 cup almond butter

  • 1/4 cup coconut sugar

  • 2 flax eggs

  • 3 tbsp applesauce

  • 1/4 cup almond milk

  • 1/2 cup chocolate chips

  • 1/4 cup cacao powder

  • handful pecans


  1. Make two flax eggs by combining 2 tbsp flax and 6 tbsp water in one bowl. Let the bowl chill in the fridge for about 15 minutes to the flax can thicken to form the “egg”

  2. Once the egg is thick, add in the other wet ingredients and mix well to form an even mixture

  3. Add in the dry ingredients (expect for the chocolate chips) and mix well to evenly distribute the batter

  4. Add in the chocolate chips and mix again

  5. Pour the batter into a lined 8×8 baking dish and top with a handful of chopped pecans (optional)

  6. Bake at 350 for about 45 minutes

  7. Once the edges are golden brown, remove from the oven and let them cool before cutting into squares!

  8. ENJOY