These brownies are chewy, fudgy, and incredibly decadent! The sweetness comes from maple syrup and coconut sugar, and the ingredients are grain-free, dairy-free and egg-free. The flavor of the tahini and walnuts complement the chocolate perfectly and the texture is just amazing. You will have a hard time eating just one!
The Key to the Fudgiest Vegan Brownies: Flax "Eggs"!
A flax "egg" is 1 tbsp of ground flax mixed with about 2.5 tbsp of water. When you let the mixture sit for a few minutes, it thickens into an almost gelatin-like texture that you can then add to the batter as a binder in place of eggs. I have tried this recipe with regular eggs, and I have actually found that using flax eggs actually yield a better, chewier result.
Alllllll the Chocolate!
This recipe uses unsweetened baking chocolate (which we sweeten later with maple syrup) and unsweetened cocoa powder (which we sweeten with coconut sugar). You really need both types of chocolate to get that deeply fudgy and chocolaty flavor.
How to Sweeten Your Paleo Brownies:
These brownies use a combination of maple syrup and coconut sugar to give the right amount of sweetness while not drying out or over hydrating the brownies. This way you get sweetness in both the wet and dry mixtures while not altering the texture of the brownies.
Try Eating Them Chilled!
These brownies have a great texture when they are fully chilled. This allows the coconut oil and the oils from the tahini to firm up and hold the brownies together. If you eat them right out of the oven or even at room temp they tend to get a little crumbly due to the almond flour. Still absolutely delicious, but eating them cold increases their fudgy texture and makes them easier to slice. After they come to room temp, put them in the fridge for at least an hour and then slice them up and devour.
I hope you give these amazing brownies a try!
Did you make this recipe? Tag me in your photos on Instagram @TheInspiredOven and add the hashtag #TheInspiredOven, I'd love to see your creations!
Paleo Tahini Walnut Brownies
Ingredients
- 2 "Flax Eggs" (2 Tbsp ground Flax mixed with 5 Tbsp water, let sit for about 10 minutes)
- 1 Bar (4 oz) of Unsweetened Baker's Chocolate
- 1/4 Cup Coconut Oil
- 1/4 Cup Tahini
- 1/4 Cup Maple Syrup
- 1/2 Cup Almond Flour
- 1/3 Cup Cocoa Powder
- 1/2 Cup Coconut Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Chopped Walnuts
Instructions
- Preheat your oven to 350 degrees.
- Finely chop the baker's chocolate and melt in a saucepan over low heat.
- Add the coconut oil, tahini, and maple syrup to the chocolate and mix until smooth.
- In a medium sized bowl, mix together the almond flour, cocoa powder, coconut sugar, baking powder, and salt.
- Fold the chocolate mixture into the dry ingredient mixture, along with the flax eggs.
- Fold the chopped walnuts into the batter, and spread the batter into a pan lined with parchment paper.
- Bake for 30 minutes or until just barely set. Under-done is better for this recipe!
- Let the brownies cool completely in the pan, and then chill in the fridge for at least 1 hour before slicing. See notes for more info.
Notes
You can use 1 regular egg rather than the 2 flax eggs, however in my experience the flax eggs make the brownies more chewy.
These brownies are truly best when eaten chilled. That allows the coconut oil to firm up and makes them really chewy and less crumbly.
Nutrition Facts
Paleo Tahini Walnut Brownies
Serves: 12
| Amount Per Serving: | ||
|---|---|---|
| Calories | 230 | |
| % Daily Value* | ||
| Total Fat 16.3g | 24.6% | |
| Saturated Fat 7.3g | 35% | |
| Trans Fat | ||
| Cholesterol 0mg | 0 | |
| Sodium 122mg | 5.1% | |
| Total Carbohydrate 19.2g | 6.3% | |
| Dietary Fiber 3.5g | 12% | |
| Sugars 10.1g | ||
| Protein 4.4g | ||
| Vitamin A | Vitamin C | |
| Calcium 63mg | Iron 5mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven