• Brittany Aldridge

Fudgy Flourless Tahini Brownies

Omg. Chocolaty. Tahini. Fudgy. Brownies. Need I say more? No? Well I’m going to anyway!! These flourless brownies are on the most fudgy, most melty, and unctuous side of the brownie scale and I can’t love them more! Perfectly balanced with the slightly salty, slightly bitter tahini, these brownies are perfect eaten with

ice cream, hot chocolate sauce, or just by themselves!

Makes 12 large brownies, or 16 regular!


  • 225 grams dark chocolate

  • 2 tablespoons of tahini

  • 225 grams butter

  • 2 teaspoons vanilla extract

  • 1 teaspoon of salt

  • 200 grams caster sugar

  • 3 large eggs

  • 150 grams almond meal or almond flour

  • 100 grams chopped walnuts

  • 2 tablespoons of sesame seeds


  • Preheat the oven to 150°C fan forced (or 170°C/ 325ºF). Add the chocolate and butter to a saucepan on low heat and let it melt while stirring occasionally. Once combined, take the pan off the heat and mix in the tahini, salt, vanilla and sugar. Let cool slightly before adding the eggs. Whisk in each egg one at a time, then add the almond meal and chopped walnuts.

  • Pour the brownie batter into a square baking tin, then sprinkle with the sesame seeds. Bake in the oven for 25-30 minutes, or when you can see the surface has set but the inside is still soft. Let the brownie cool for at least 20 minutes (so it sets a little), if you can resist! Then cut into squares and enjoy!!

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