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Indulge in the rich, fudgy goodness of these tahini date brownies—a delightful twist on classic brownies that combines the nutty depth of tahini with the sweetness of dates. Perfect for satisfying your sweet tooth while keeping things wholesome!
I first discovered the magic of tahini in baking when I was experimenting with healthier dessert alternatives. The creamy, slightly bitter flavor of tahini pairs beautifully with chocolate, creating a brownie that’s both decadent and nutritious. These tahini date brownies quickly became a favorite in my household, and I’m excited to share the recipe with you!
Get ready to whip up a batch of these irresistible tahini date brownies that will have everyone asking for seconds.
What to Expect
- Time: 40 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
Before diving into the recipe, ensure all your ingredients are measured and ready to go. Preheat your oven to 350°F and grease a 9×9-inch baking pan with nonstick cooking spray. This will make the process smoother and more enjoyable.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Tahini | 1 cup |
| Coconut sugar (or brown sugar*) | ½ cup |
| Pure maple syrup | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 2 |
| Unsweetened cocoa powder (or cacao powder) | ⅓ cup |
| Coconut flour, almond flour, or oat flour | 1 tablespoon |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Chocolate chips, dairy-free if desired | ⅓ cup |
| For the chocolate drizzle: Chocolate chips, dairy-free if desired | 2 tablespoons |
| Coconut oil | 1 teaspoon |
Step-by-Step Guide
- Preheat your oven to 350°F and grease a 9×9-inch baking pan with nonstick cooking spray.
- In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract, and eggs. Mix until smooth and well combined.
- Gently fold in the cocoa powder, coconut flour, salt, and baking soda until the batter is smooth.
- Fold in ⅓ cup of chocolate chips into the batter. The batter should be thick.
- Spread the batter evenly in the prepared baking pan. If it’s difficult to spread, use a rubber spatula sprayed with nonstick cooking spray.
- Bake for 18-28 minutes, or until a knife inserted into the middle comes out with just a few crumbs attached. Do not overbake!
- After the brownies have cooled for a few minutes, prepare the chocolate drizzle: Place a small saucepan over low heat, add 2 tablespoons of chocolate chips and 1 teaspoon of coconut oil, and stir frequently until melted and smooth.
- Generously drizzle the melted chocolate over the brownies.
- Allow the brownies to cool completely before slicing into 16 pieces.
Pointers for Perfection & How to Store
For the best tahini date brownies, I recommend using brown sugar instead of coconut sugar—it adds an extra layer of richness. If you’re looking for a nut-free option, sunflower seed butter works well as a substitute for tahini. To make these brownies vegan, use flax eggs and dairy-free chocolate chips.
Store your brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months.
If you loved this recipe, you might also enjoy these 3 Ingredient Brownies With Banana Recipe.
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Tahini Date Brownies
- Total Time: 40
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These Tahini Date Brownies are a game-changer for healthy baking. Naturally sweetened with Medjool dates and made completely flourless with a creamy tahini base, they are incredibly fudgy, dark, and decadent. This grain-free and gluten-free recipe offers a sophisticated flavor profile—where the nutty sesame balances the sweet caramel notes of the dates—making for a guilt-free indulgence that feels luxurious.
Ingredients
1 cup (approx. 200g) Medjool dates, pitted and packed (about 10–12 large dates)
1 cup (240g) runny tahini (sesame seed paste)
3 large eggs, room temperature
½ cup (45g) unsweetened cocoa powder (or cacao powder)
1 teaspoon pure vanilla extract
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup dark chocolate chips (dairy-free if needed), plus extra for topping
1 tablespoon sesame seeds (optional, for garnish)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Prepare Dates: If your dates are dry or stiff, soak them in hot water for 10 minutes, then drain thoroughly. They should be soft and sticky.
3. Blend Wet Ingredients: In a food processor or high-speed blender, combine the pitted dates and tahini. Blend on high until a thick, smooth paste forms. Add the eggs and vanilla extract, and blend again until the mixture is creamy and combined.
4. Add Dry Ingredients: Add the cocoa powder, baking soda, and salt to the blender. Pulse specifically just until the dry ingredients are incorporated. Do not over-process.
5. Fold: Transfer the batter to a mixing bowl (it will be thick). Fold in the chocolate chips by hand using a spatula.
6. Bake: Pour the batter into the prepared baking pan and smooth the top with the spatula. Sprinkle extra chocolate chips and sesame seeds on top if desired. Bake for 22–26 minutes. The edges should be set, but the center might still look slightly soft (it will firm up as it cools).
7. Cool Completely: Remove from the oven. Let the brownies cool completely in the pan before lifting them out. This is crucial—because they are flourless, they are fragile while hot. Once cool, slice into squares.
Notes
Tahini: Use a smooth, runny tahini (stir the jar well before measuring). The bottom-of-the-jar stiff paste will make the batter too dry.
Dates: Medjool dates are best for their caramel-like flavor and softness. Deglet Noor dates can work but almost always require soaking.
Texture: These are fudgy brownies, not cakey ones. They are best stored in the fridge for a chewier texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 185
- Sugar: 12
- Sodium: 65
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 4
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use peanut butter instead of tahini?
- While peanut butter can be used, it tends to make the brownies too dry. Tahini is the best option for this recipe.
- How do I know when the brownies are done?
- The brownies are done when a knife inserted into the center comes out with just a few crumbs attached. Avoid overbaking to keep them fudgy.
Can I make these brownies gluten-free?
Yes! This recipe is naturally gluten-free if you use certified gluten-free oats or almond flour
Dig In & Enjoy!
These tahini date brownies are a delicious, healthier alternative to traditional brownies, packed with flavor and nutrients. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress. Enjoy every bite of these rich, fudgy treats!
For more delicious ideas, follow me on Pinterest.