A decadent and fudgy brownie topped with the most beautiful tahini swirl. You need to try this healthy brownies recipe the next time you’re craving something sweet and chocolaty.
Why I love making this healthy brownie recipe:
These brownies were kind of an accident (is it just me or are the best recipes usually the ones that don’t go to plan?). I actually came up with this recipe while I was experimenting with these chocolate fudge tahini cookies. I realised the mixture I ended up with was looking more like a brownie batter, so I decided to change course half way through and make a brownie recipe instead. I’m glad I did because it resulted in these decadent, fudgy brownies!
If you’ve been following my blog or socials for any length of time, you’ll know how much I LOVE Tahini. I still get questions from people not really knowing what it is. In case you’re one of those people, tahini is a sesame paste/butter. A sesame version of peanut butter if you will. I always say tahini is the Middle Eastern equivalent to peanut butter because it’s such a popular ingredients over there. It’s like our own version of PB&J – I grew up eating tahini and date syrup with bread for breakfast. It’s so good!.
I love using tahini in sweet treats. Many don’t really know what to do with it, but just like peanut butter, it can be used in endless recipes and combinations. Chocolate is one of my favourite flavour pairings that goes so well with tahini.
Why you need to try this healthy brownie recipe:
If youāve ever wished for a brownie that satisfies your chocolate cravings and makes you feel good afterward, this healthy brownies recipe may be your new favourite baking find. Made with simple, nourishing ingredients – tahini, maple syrup, cocoa powder, oats, and eggs – they strike the rare balance between decadence and wellness.
Whether you’re looking for a healthier dessert, a midday snack that wonāt derail your energy, or simply a new way to enjoy chocolate, this healthy brownies recipe delivers on all fronts. Theyāre proof that āhealthyā doesnāt have to mean sacrificing taste – and sometimes, ingredients we least expect become the very thing that transforms a classic treat into something extraordinary.
What you’ll need to make this healthy brownie recipe:
Tahini – I always use Lebanese tahini. It has the best runny texture and the nicest taste in my opinion. This is my favourite brand that I get online, or you can get it from your local ethnic/Middle Eastern/Asian shop.
Butter – Melted butter adds more richness, but also breaks through the bitterness of the tahini and chocolate. You can use regular butter or a dairy-free alternative. Coconut oil will also work, but I would recommend using an odourless one so the brownies don’t end up tasting like coconut.
Maple syrup – You can use any liquid sweetener like honey, agave. etc.
Egg – This will help bind the brownies together as they bake in the oven. You can use a flax egg as a vegan substitute. To make it you’ll need to mix 1 tbsp of ground/milled flaxseed with 3 tbsp of warm water. Leave to set for 10 minutes before adding to the batter.
Oats – Oat flour/ground oats work really well in desserts and bakes like in this healthy brownie recipe. I make my own by blending porridge oats in a high-speed blender until I have a fine flour.
Cocoa – Regular unsweetened baking powder will pack in the chocolate flavour as well as lots of antioxidants!
Vanilla & salt – Both work to help enhance all the flavours.
How to make this healthy brownie recipe:
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Preheat oven to 180C/160C fan/350F.
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Mix together the ground flaxseed and water in a small dish and leave to set for 10 minutes.
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In a large bowl, mix together the tahini, maple syrup and set flaxseed mixture.
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Add in the oat flour, cocoa powder and salt. Mix until combined, then transfer into a loaf tin.
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Dollop small spoonfuls of tahini on top, then swirl with a skewer or a sharp knife to create a marbled effect.
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Optional – sprinkle some sesame seeds and a small handful of chopped chocolate on top.
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Bake for 20 minutes, then leave to cool before slicing.
How to store your healthy brownies:
Store in an air-tight container at room temperature for up to 4 days.
This healthy brownie recipe is:
- Healthier than your average brownie
- Gluten-free
- Nut-free
- Easy to adjust
- Can be made vegan
- Can be made dairy-free
- Really easy to make
- So delicious
You definitely need to try them!
Healthy Brownie Recipe
Ingredients
- 120g runny tahini plus more for the top
- 55g butter or dairy-free butter
- 120ml maple syrup
- 1 tsp vanilla extract
- 1 medium egg*
- 65g oat flour
- 25g cocoa powder
- 1/4 tsp salt
Optional toppings
- A handful of chopped dark chocolate
- Sprinkle of sesame seeds
Instructions
- Preheat oven to 180C/160C fan/350F.
- Mix together the ground flaxseed and water in a small dish and leave to set for 10 minutes.
- In a large bowl, whisk together the egg, melted butter, tahini, maple syrup and vanilla.
- Add in the oat flour, cocoa powder and salt. Mix until combined, then transfer into a loaf tin.
- Dollop small spoonfuls of tahini on top, then swirl with a skewer or a sharp knife to create a marbled effect.
- Optional - sprinkle some sesame seeds and a small handful of chopped chocolate on top.
- Bake for 20 minutes, then leave to cool before slicing.
Notes
- To make this recipe vegan, you can substitute the egg with a flax egg. Mix 3 TBSP of ground flaxseed with 3 tbsp warm water and leave to set for 10 minutes before adding to the batter.Ā
Nutrition
The best brownies ever!! Tahini for life!
Thank you Rebecca š Tahini is the best!
So happy to have come across this recipe with tahini, what a lovely, lovely surprise,
as I not to long ago bought some Turkish locum (delight) while in Turkiye, that had tahini it and it tasted just so good with semi crushed nuts on the outside, really made a whole lot of tasty difference as opposed to without the tahini. So am really excited about making your recipe and have all the ingredients too, so no excuse not tooš, thank the Lord!
So yummy <3
Thank you Cassie š
Cookies accidentally turned brownies and looking SO tasty! I totally agree with you about the accidental recipes being the best. Or when you post a recipe that you are super excited about but everyone else seems to love it š haha Love those happy surprises! But seriously these look brownie perfect, and your video is fantastic <3 I'm amazed!
These brownies sound amazing, Nadia! Love how thick and fudgy they are!
Thank you Gayle š they really are lovely and fudgy!
I always find that my best recipes happen by accident, or after a failure of another recipe. I love that you have added tahini to these, great idea!
Thanks for linking to my recipe š
I love accidental recipes! š
OMG, I love tahini!And I love brownies! OK, I’m completely in love with this recipe Nadia š I’m gonna make these yummy bites ASAP! Thank you for sharing my healthy brownies recipe:) xx
Thank you lovely Andrea š I hope you do get to try the recipe. Tahini and chocolate are such a great match š
Wow these look amazing Nadia, LOVE tahini in sweet/chocolatey things, just too more-ish!! Gorgeous photos too.
Thank you Kate! I agree tahini and chocolate work so well together! Some people think I’m crazy for using tahini in sweet recipes but I think it works so well! Adds so much richness and creaminess.
I love the idea of using tahini to make brownies!!!! These look amazing Nadia! So fudgy and delicious, yum! š
Thank you Harriet š
Why have I never used tahini in anything sweet before??? This needs to change! I love the sound of these brownies!
You need to try tahini in sweet recipes!! I grew up eating tahini mixed with date syrup for breakfast with bread – so sweet and delicious! It’s the Middle Eastern equivalent to peanut butter and jam š
These look great and so simple to make! Photos look lovely too, fab colours!
Thank you š
Hi Nadia! I want to bake this brownie because Iām obsessed with everything chocolate and tahini containing š Could you please tell me the size of your loaf tin?
I want to drop everything and make these right now.
Go go go, make them now š
Wow! I have never heard of tahini brownies before.But these look and sound absolutely divine. I need to make these YUMMY brownies soon, Nadia! š
It’s the same idea as using peanut butter brownies š the tahini adds richness and makes them lovely and gooey š
Tahini in brownies is a fabulous idea.. These brownies look so decadent. Can’t wait to try.. Lovely share! š
Thank you š They really are decadent and indulgent š
I am obsessed with tahini right now. These brownies look amazing! I also love your video – nice touch to your blog!
Thank you Chrissa š Tahini is so good, isn’t it!
[…] Fudgy Tahini Brownies – Nadia’s Healthy Kitchen […]
I love brownies and tahini is one of my fave ingredient from Middle Eastern cuisine! It must be really amazing and I love the way you styled the brownie – beautiful photos Nadia x
[…] Nadiaās Healthy Kitchen – Fudgy Tahini Brownies […]
i have just tried this,
and it is AMAZING no exaggerations :))
These look great. Do you think I could sub quinoa flour, almond flour or coconut flour for the oat flour?
Oat allergy š
I’m sorry to hear that Sarah! You can try almond flour, although I haven’t tried it myself so I can’t guarantee the results will be the same. I’ve never tried quinoa flour (can’t get it in the UK) and I don’t like coconut flour. It’s so dry! Let me know if you try it with almond flour and how it turns out! š
Hi! Has the recipe for this changed? There was a version of this before with dates in it.
Hello, I have just come across your website and would love to try this particular recipe. Iām just wondering would it still work out with one egg instead of the flaxseed/water combination since I am not vegan? Thank you so much I look forward to hearing back from you.
Hi Nancy š I haven’t tried it myself, but a regular egg should work just as well. If the dough is too dry you may need to add a couple of tablespoons of milk. Let me know if you try it š
Hi Nadia ! Is there an alternate to maple syrup ?
Hi Fatema š You can use any liquid sweetener like agave, honey, rice syrup, etc.
Amazing texture and flavour. I was a little worried as the salt and chocolate are missing from the ingredient list and that often sets off alarm bells but honestly these are delicious. I would make these any day! Thanks Nadia.
Hi Lucy š So glad you enjoyed them! Thank you for your feedback xx
these are great, I want to make the opposite now. Tahini blondies, with chocolate on the top?
So glad you enjoyed them š Ooo tahini blondies with a chocolate swirl sounds amazing! You’ve just inspired me to try it š
Any way I can make these using monkfruit sweetener?
Hi Rosie š I’ve actually never tried monkfruit sweetener before, but if you use a granulated sweetener, you’ll need to add more liquid like milk/water/oil to the batter to replace the maple syrup (since it’s a liquid). Let me know if you try it and how it turns out!
there is no leavening agent?
Hey!
Thank you for this recipe. Looks delish. Could I use cacao instead of cocoa?
Thank you
Hi Olga š Yes, cacao powder will also work xx
I made these last night and they are fudgey, gooey, and just delicious! I added chopped chocolate into the batter and sprinkled with sea salt on top!
As a fellow tahini lover, I appreciate these recipes!
Thank you, Nadia!
Thank you for your lovely feedback Shayna š„° so glad you enjoyed them! I would add tahini to everything if I could (and I do try š). I’ll keep the tahini recipes coming! x
Most pleasant chewiness and cocoaness that I havenāt been able to enjoy since long ago. Thanks so much for sharing!
Everyone in my family loved! I added in some Hu chocolate gems and walnuts for some extra texture. So rich and moist! Mine didnāt bind so well, so hoping to try again and figure that part out- if anyone has tips Iād love to hear them!
what size pan?
Looks amazing! What kind of dish did you bake them in? A loaf dish or square dish? X
I didnāt have any flaxseed, so I used an egg instead. While the batter turned out a bit too dense (I should have read the comments, then Iād have known to add more oat milk), the brownies are still delicious. Iāll definitely be baking them again with flaxseed!
Great recipe! Thank you very much!
I have already made it a few times and really like it.
Do you think I could use olive oil avocado oil in place of the butter?
Hi Lin š yes, oil should also work x
Love these! I made them many times, therefore I am fairly sure you modified the recipe!! Is it possible to see the archive version somewhere? They were perfect to my taste and always came out great.
Thank you very much!