Tahini brownies – easy vegan recipe


Did you know you can use tahini in lots of sweet recipes? You can and it gives your baked goods a very rich flavour. I’ve been meaning to make a sweet tahini-based dessert in ages but I must admit I didn’t know what I was doing. Now having worked with tahini so much I finally decided to give it a go and make tahini brownies. It’s about taking all the nutty goodness and richness of this Middle Eastern sesame paste and pairing it with with cacao and cake ingredients and you get this very chocolatey and moist brownie that just tastes amazing.

Ages ago a friend of mine made tahini cookies which were lovely. Since then I was curious about making my own tahini recipe but never got to it. I also try to have as little food waste as possible so I often only start experimenting with new recipes after I had done a lot of research and was confident enough my recipe would work. And tahini is expensive so you don’t want to waste it. However, it’s all good now and I am so proud to finally have come up with my own recipe.

Admittedly, my recent visit to Israel also helped a lot. I was on this incredible vegan food tour where we met Daniel from Sweet Petite vegan. She held a vegan baking workshop for us, which I can only recommend. Out of the few treats we med we also used tahini in a pastry and it was sooo good! Btw, her Tel Aviv studio is air conditioned in case you also want to do this workshop , but are worried about (literally) baking in the warm Israeli weather (I was hehe, but fear not, you will stay cool).

Tahini brownies ingredients (10-12 brownies):

Step 1: ingredients:
* 250g flour
* 220g brown sugar
* 70g cacao
* 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
Step 2: wet ingredients:
* 250ml plant-based milk
* 180g tahini
* 50 ml sunflower oil
* 4 tbsp lemon juice
* 4 tsp vanilla extract

Step 3:
Heat-proof glass dish
Parchment paper


Preheat your oven to 180C (360F).

Step 1:
Mix together all dry ingredients.
You can use a large bowl and a spatula or a hand mixer if you have one. But I wanted to use as little equipment as possible to show how easy making this cake is. Make sure there are no lumps. By the way, these brownies are well balanced in terms of sweetness. If you like your desserts to be very sweet I would recommend you add 250g of brown sugar instead of 220g.

Step 2:
Mix together all wet ingredients for 1 minute until the tahini paste has combined well with all other ingredients and you get a smooth consistency.

Now mix both wet and dry ingredients together until you get a smooth batter. Remember, there should be no lumps.

Cover a heat proof glass dish (mine was 30 x 22.5cm) with parchment paper.
Then pour the batter into the dish and even out with a spatula or spoon.

Bake in your oven for 25-30 minutes.
Let cool down and then sprinkle with some icing sugar or smother with chocolate spread.

The recipe in on my blog:

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