Read the post in: 繁體中文
Moist, Rich, and fudgy, these Tahini Raspberry Chocolate Brownies are here for my chocolate lover! They are vegan, gluten-free, and super easy to make!
Tahini is one of the things that I fell in love with after I became a vegan. I mean, I didn’t know it before that. Now I could add it almost to anything. So, why not some brownies?
Also, I was inspired by many recipes online that have berries in the brownies, so let’s have some as well!
These brownies look super gorgeous and fancy but trust me they are easy to make. If you want something impressive, they are one of the best options! They are super fudgy, chocolatey, and full of flavor, thanks to the tahini and raspberries.
They are also made without regular wheat flour and white sugar. Instead, oat flour, almond meal, and coconut sugar are here to play.
Ingredients You Need
- Oat flour & Almond meal
- Cocoa powder (unsweetened)
- Baking powder & Baking soda
- Aquafaba (or plant-based milk)
- Tahini (the runnier, the better)
- Vanilla extract
- Coconut sugar
- Chocolate chips & Raspberries (fresh or frozen)
How to Make Tahini Raspberry Chocolate Brownies
First, make a flax “egg” by mixing the flax meal and water together. Let it sit for a while. Meanwhile, add dry ingredients (except for sugar) to a big mixing bowl and mix them together.
Add the wet ingredients to the flax “egg” and mix them together. Then pour the wet mixture into the dry one. Mix to incorporate.
Stir in half of the chocolate chips. Pour the batter into a lined 8-inch square pan. Drop a few dollops on top of the batter. Use a knife or the back of a spoon to draw circles to create swirls.
Finally, add the rest chocolate chips and place the raspberries on top. Bake in the preheated oven at 175 C/350 F for 28~30 minutes. Insert a toothpick in the center of the brownies. If there’s no wet batter attached, it’s done. Otherwise, cook it in the oven for another 3~5 minutes. Let it cool in the pan for at least 10 minutes before slicing.
How to Store Tahini Raspberry Chocolate Brownies
Store these tahini brownies in an air-tight container in the fridge. They will last about 4 days. If you want them to last longer, store them in the freezer for up to 2 weeks.
To make sure you have perfect fudgy brownies, enjoy them warm or at room temperature. They will become firmer after refrigeration. I usually reheat them in the oven before serving.
Questions You Might Have
Are there other substitutions for aquafaba?
Yes, you can use plant-based milk to replace aquafaba. But I like to use aquafaba to make them gooier.
Can I use regular sugar to replace coconut sugar?
Yes, you can. But I really recommend using coconut sugar due to its caramelly taste. And if you want to use cane sugar, I’ll suggest using organic cane sugar because there are animal bones in the processor of some white sugar.
That’s it! I hope you will love these fudgy tahini raspberry chocolate brownies. If you make them, let me know how it goes by commenting down below! (or tag me @barrelleaf on Instagram)
More Vegan Dessert Recipes:
- Vegan Cherry Black Forest Parfait (Gluten-free)
- Vegan Tofu Tiramisu (8 ingredients)
- Vegan Banana Cream Pie Cups (8 ingredients)
Fudgy Tahini Raspberry Chocolate Brownies (Vegan, Gluten-free)
- 1 Tbsp flax meal
- 3 Tbsp water
- 68 g oat flour, (2/3 cup)
- 35 g almond meal, (1/3 cup)
- 22 g cocoa powder, (a scant 1/4 cup)
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 120 g aquafaba, aka chickpea water*
- 5 Tbsp tahini, divided into 1 Tbsp and 4 Tbsp
- 1/2 tsp vanilla extract
- 40 g coconut sugar, (1/4 cup + 1/2 Tbsp)
- 4 Tbsp vegan dark chocolate chips, divided
- 120 ml raspberries, frozen or fresh, (1/2 cup)
- Preheat the oven to 177 C / 350 F. Line an 8″ square baking pan with parchment paper.
- In a small bowl, add the flax meal and water. Use a fort to mix them together. Set it aside.
- In a big mixing bowl, add the oat flour, and almond meal. Sift in cocoa powder, baking powder, baking soda, and salt. Use a spatula to mix them together.
- To the flax mixture, add the aquafaba, 1 Tbsp of tahini, vanilla extract, and coconut sugar. Mix to combine.
- Add the wet mixture to the dry one. Mix to incorporate evenly.
- Stir in half of the chocolate chips. Pour the mixture into the prepared pan. Spread it out evenly.
- Drop a few dollops of tahini on top of the batter. Use a knife or the back of a spoon to draw circles to create swirls.
- Add the rest chocolate chips and raspberries on top.
- Bake in the preheated oven for 28~30 minutes until a toothpick inserted in comes out clean.
- Let it sit in the pan on a wire rack to cool for at least 10 minutes before slicing. Enjoy slightly warm or at room temperature.
- *Chickpea water: It’s the liquid left from cooking chickpeas. If you don’t have it, you can use plant-based milk instead.
- Storage: Store these brownies in an air-tight container in the fridge for 4 days or 2 weeks in the freezer.