Description
Tahini date brownies are rich, fudgy brownies naturally sweetened with dates and made with creamy tahini for a nutty twist. These flourless, dairy-free treats are packed with nutrients and deep chocolate flavor—perfect for a healthier dessert or snack.
Ingredients
- 1 cup Medjool dates, pitted and softened if needed
- ½ cup tahini (runny and unsweetened)
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ¼ cup dark chocolate chips
- Optional: ¼ cup chopped walnuts or sesame seeds
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- If dates are firm, soak them in warm water for 10 minutes, then drain well.
- In a food processor or high-speed blender, blend dates and tahini until smooth.
- Add eggs, vanilla, cocoa powder, baking soda, and salt, and blend again until thick and creamy.
- Fold in chocolate chips or nuts if using.
- Pour batter into prepared dish and smooth the top.
- Bake for 20–25 minutes, until set and a toothpick comes out mostly clean.
- Let cool completely before slicing—brownies firm up as they cool.
Notes
- Swirl extra tahini or almond butter on top before baking for a marbled effect.
- Add cinnamon or espresso powder for deeper flavor.
- Top with sesame seeds or chopped nuts for texture and visual appeal.
- Use flax eggs for a vegan version (1 tbsp flaxseed + 3 tbsp water per egg).
- Substitute cacao powder for a richer, antioxidant-rich option.
Nutrition
- Serving Size: 1 brownie (based on 12 servings)
- Calories: 160
- Sugar: 13g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
