Tahini Brownies


Tahini Brownies



(Recipe by Sarah Pachelli)

Makes 12-15 brownies

  • 2 eggs, whisked
  • 3/4 cup maple syrup
  • 3/4 cup tahini
  • 1/4 cup extra virgin olive oil
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp coconut flour
  • 2 tsp vanilla powder or vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup shaved dark chocolate or semi-sweet chocolate chips
  • 1/2 cup raw hazelnuts, chopped


Preheat oven to 350 degrees. Grease an 8×8 pan with nonstick cooking spray. (or whatever you have that’s a similar size. I used an 8″ round pan)

In a large bowl, whisk the eggs, maple syrup, tahini, and olive oil. In a medium bowl, combine cocoa powder, coconut flour, vanilla powder (if using extract, put in with wet ingredients), baking powder, and sea salt. Gently stir dry ingredients into wet ingredients. Fold in the chocolate and half (1/4 cup) of the hazelnuts.

Pour batter into baking pan. Top with reserved hazelnuts. Bake for 20-25 minutes, until a toothpick, comes out clean. Let cool for 10 minutes. (I like to cut brownie squares out of the pan, cool on a wire rack, and store in the individual brownies, but it is equally fine to keep brownies in a baking pan).

*Brownies will last for over a week in the fridge and about 5 days on the counter.

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