Dairy Free Tahini Brownies with Tahini Ganache (no oil)
These Decadent dairy Free Tahini Brownies with Tahini Ganache (no oil) are a must-try for every tahini and sesame lover. They’re perfect for brownie addicts craving a rich and gooey treat. With tahini in the mix, these fudgy brownies are dairy-free and with a rich chocolate flavor.
The tahini ganache adds a thick, creamy layer of indulgence that pairs perfectly with dark chocolate. This easy recipe is sure to impress any chocolate lover looking for a unique twist. Give it a try and enjoy an amazing combination that’s both simple and delicious!
What is Tahini?
Tahini is a paste made out of toasted and grounded sesame seeds; it is used in Mediterranean cuisine, and used in many other traditional cuisines as an ingredient as well as a condiment.
It’s similar to any other nut butter, very creamy, and has a high high-fat content, therefore, it makes the perfect substitute for butter in these brownies. It makes them have a very fudgy texture without the need for any dairy or oil!
Ingredients you’ll need for these dairy-free brownies
Brownies:
- Natural cocoa powder: helps activate your baking soda and gives the chocolate flavor. You can also use Dutch-processed cocoa powder for a stronger chocolate flavor.
- Baking soda: will help your brownies rise
- Tahini: this is the main ingredient in these brownies; In addition to giving them flavor, it will also help them stay soft and rich
- Coffee: enhances the chocolate flavor
- White sugar: helps give sweetness to your brownies
- Brown sugar: coupled with white sugar, it will help with sweetness; in addition, it will help the brownies stay soft and moist
- Eggs: give structure and tenderness too.
- All-purpose flour: helps build structure
- Pure vanilla extract: helps give flavor and aroma
- Sea Salt: enhances the flavor in addition to balancing sweetness
Ganache:
- Melted Chocolate: gives the chocolate flavor to your ganache. Make sure you use dairy-free chocolate for this recipe
- Tahini: helps your ganache stay soft and give flavor
- Powdered sugar: helps by thickening your ganache and giving sweetness; make sure it’s sifted to avoid lumps in your ganache
- Vanilla extract: enhances the flavor and gives aroma
- Salt: enhances flavor and balances sweetness
Take a look at the recipe card at the bottom of this post for the full recipe.
Add-ons and Substitutions
- Chopped Nuts: Add walnuts, almonds, or pecans for a crunchy texture.
- Fresh Berries: Top with fresh raspberries, strawberries, or blueberries for a burst of freshness.
- Nut Butter: Substitute tahini with almond butter or peanut butter for a different nutty flavor.
- Cocoa Powder: Substitute part of the cocoa powder with Dutch-processed cocoa for a richer chocolate flavor.
- Tahini Ganache: Swap tahini in the ganache with sunflower seed butter or cashew butter for a different creamy topping
How to make this dairy-free brownie recipe
First, preheat your oven to 350°F and line the sides and bottom of a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, combine the baking soda and the unsweetened cocoa powder with a whisk. Add half of the tahini and coffee, then mix well.
Next, add the sugars, eggs, and remaining tahini, and mix until smooth.
Incorporate the flour, vanilla extract, and salt, mixing until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out with slightly wet crumbs. Let them cool completely over a wire rack while you make the ganache.
For the ganache, start by melting the chocolate (click here for tips on how to melt chocolate) and let it cool slightly in a small bowl. Then, add the tahini and mix well. Incorporate the powdered sugar, vanilla, and salt, mixing until smooth.
Pour the ganache over the cooled brownies and sprinkle with sesame seeds.
Tips on baking the perfect dairy-free brownies recipe
- Room Temperature Ingredients: Make sure all your ingredients, especially eggs and tahini, are at room temperature before you start baking. This helps everything mix more evenly and results in a better texture.
- No need for an electric mixer: You can mix these by hand! no need for an electric mixer.
- Check for Doneness: If you want gooey brownies, a toothpick inserted in the middle should come out slightly wet, with moist crumbs attached. Overbaking can lead to dry brownies, so keep a close eye on them towards the end of the baking time for best results.
- Cool Completely: You need to let your brownies cool completely before adding your tahini ganache. If the brownies are still warm, the ganache could melt completely and become runny. Patience is key to perfect layers!
- Quality Ingredients: Use high-quality cocoa powder and chocolate. The better the quality, the richer and more flavorful your brownies will be.
- Avoid Overmixing: When incorporating flour, mix until just combined. Overmixing can lead to tough brownies due to the development of gluten.
- Baking Pan: Use the correct size and type of baking pan as specified in the recipe. A 9×13-inch pan ensures the right thickness and even baking. Dark pans absorb more heat, which might require you to adjust baking time slightly.
- Parchment Paper: Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the brownies out of the pan for clean and easy cutting.
- Cutting Brownies: For clean cuts, wait until the brownies are completely cool. Use a sharp knife or plastic knife, and for even cleaner cuts, you can wipe the knife with a damp cloth between cuts.
Frequently Asked Questions
How should I store these brownies?
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Can I make these brownies ahead of time?
Yes, you can make these brownies a day or two ahead. Once cooled, store them in an airtight container. Add the ganache on the day you plan to serve them for the best texture.
Can I freeze these brownies?
Absolutely! To freeze, wrap individual brownie squares in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
How can I ensure my brownies are gooey?
For gooey brownies, insert a toothpick in the center and ensure it comes out with slightly wet, moist crumbs attached. Avoid overbaking, as this can lead to dry brownies.
What can I substitute for tahini in the recipe?
If you don’t have tahini or prefer a different flavor, you can substitute it with almond butter, peanut butter, or sunflower seed butter. Each will give a unique taste and texture to your brownies.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent for the best texture.
What can I use instead of coffee in the recipe?
If you prefer not to use coffee, you can substitute it with an equal amount of water or non-dairy milk. The coffee enhances the chocolate flavor, but the brownies will still be delicious without it.
For more brownie recipes click here! Or follow the links below to see some of my favorites:
Dairy Free Tahini Brownies with Tahini Ganache
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
If you make this recipe, please be sure to give it a rating and leave a comment!
Dairy free Tahini brownies with tahini Ganache
Equipment
- 9×13 baking pan
- 1 sheet parchment paper
- 1 whisk
Ingredients
Brownies
- 3/4 Cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 Cup tahini room temperature
- 1/2 Cup boiling water + 1 teaspoon instant coffee diluted
- 1 Cup granulated sugar
- 1 Cup light brown sugar
- 2 large eggs room temperature
- 1 1/3 Cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 Cup dairy free semi-sweet chocolate chips
Ganache
- 3.5 ounces 100 g 60% dairy free dark chocolate, melted
- 1/2 Cup tahini room temperature
- 1/2 Cup powdered sugar sifted
- 1 teaspoon vanilla extract
- pinch of salt
- sesame seeds for garnish
Instructions
- First, preheat your oven to 350°F and line the sides and bottom of a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl, combine the baking soda and the unsweetened cocoa powder with a whisk. Add half of the tahini and coffee, then mix well.3/4 Cup cocoa powder, 1/2 teaspoon baking soda, 3/4 Cup tahini, 1/2 Cup boiling water + 1 teaspoon instant coffee
- Next, add the sugars, eggs, and remaining tahini, and mix until smooth.1 Cup granulated sugar, 1 Cup light brown sugar, 2 large eggs
- Incorporate the flour, vanilla extract, and salt, mixing until just combined. Be careful not to overmix. Gently fold in the chocolate chips.1 1/3 Cup all-purpose flour, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 Cup dairy free semi-sweet chocolate chips
- Pour the brownie batter into your prepared pan, spreading it evenly. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out with slightly wet crumbs. Let them cool completely over a wire rack while you make the ganache.
- For the ganache, start by melting the chocolate (click here for tips on how to melt chocolate) and let it cool slightly in a small bowl. Then, add the tahini and mix well. Incorporate the powdered sugar, vanilla, and salt, mixing until smooth.3.5 ounces 100 g 60% dairy free dark chocolate, melted, 1/2 Cup tahini, 1/2 Cup powdered sugar, 1 teaspoon vanilla extract, pinch of salt
- Pour the ganache over the cooled brownies and sprinkle with sesame seeds.sesame seeds for garnish
Notes
Add-ons and Substitutions
- Chopped Nuts: Add walnuts, almonds, or pecans for a crunchy texture.
- Fresh Berries: Top with fresh raspberries, strawberries, or blueberries for a burst of freshness.
- Nut Butter: Substitute tahini with almond butter or peanut butter for a different nutty flavor.
- Cocoa Powder: Substitute part of the cocoa powder with Dutch-processed cocoa for a richer chocolate flavor.
- Tahini Ganache: Swap tahini in the ganache with sunflower seed butter or cashew butter for a different creamy topping.
Tips on baking the perfect dairy-free brownies recipe
- Room Temperature Ingredients: Make sure all your ingredients, especially eggs and tahini, are at room temperature before you start baking. This helps everything mix more evenly and results in a better texture.
- No need for an electric mixer: You can mix these by hand! no need for an electric mixer.
- Check for Doneness: If you want gooey brownies, a toothpick inserted in the middle should come out slightly wet, with moist crumbs attached. Overbaking can lead to dry brownies, so keep a close eye on them towards the end of the baking time for best results.
- Cool Completely: You need to let your brownies cool completely before adding your tahini ganache. If the brownies are still warm, the ganache could melt completely and become runny. Patience is key to perfect layers!
- Quality Ingredients: Use high-quality cocoa powder and chocolate. The better the quality, the richer and more flavorful your brownies will be.
- Avoid Overmixing: When incorporating flour, mix until just combined. Overmixing can lead to tough brownies due to the development of gluten.
- Baking Pan: Use the correct size and type of baking pan as specified in the recipe. A 9×13-inch pan ensures the right thickness and even baking. Dark pans absorb more heat, which might require you to adjust baking time slightly.
- Parchment Paper: Line your baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the brownies out of the pan for clean and easy cutting.
- Cutting Brownies: For clean cuts, wait until the brownies are completely cool. Use a sharp knife or plastic knife, and for even cleaner cuts, you can wipe the knife with a damp cloth between cuts.
