Dairy free Tahini brownies with tahini Ganache

4.70 from 10 votes

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.

Prep Time25

Cook Time35

Total Time1

Servings: 9 x13 in pan

Author: Maria

Equipment

9x13 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
1/8 teaspoon salt
1 teaspon sesame seeds for garnish

Instructions

First, preheat your oven to 350°F and line the sides and bottom of a 9x13-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 (64.5 g) cocoa powder, 1/2 teaspoon (0.5 teaspoon) baking soda, 3/4 Cup (180 g) tahini, 1/2 Cup (118.3 g) boiling water + 1 teaspoon instant coffee
Next, add the sugars, eggs, and remaining tahini, and mix until smooth.
1 Cup (200 g) granulated sugar, 1 Cup (220 g) 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 (166.7 g) all-purpose flour, 1 teaspoon vanilla extract, 1/4 teaspoon (0.3 teaspoon) salt, 1 Cup (180 g) 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 (99.2 g) 100 g 60% dairy free dark chocolate, melted, 1/2 Cup (120 g) tahini, 1/2 Cup (60 g) powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
Pour the ganache over the cooled brownies and sprinkle with sesame seeds.
1 teaspon sesame seeds

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 9x13-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.

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