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These decadent vegan tahini brownies are unbelievably simple to make and feature a magical miso-laced swirl on top. (Adapted from All Recipes)
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup turbinado (raw) sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup water
- 3/4 cup melted coconut oil
- 1/4 cup well-stirred tahini
- 2 teaspoons white miso
- 2 teaspoons maple syrup or honey
- Coarse sea salt, for sprinkling
Instructions
- Preheat the oven to 350ºF. Grease an 8×8” baking pan with oil and set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until incorporated. Add the water and oil. Fold with a rubber spatula just until combined, being careful not to overmix.
- In a small bowl, stir together the tahini, miso, and maple/honey.
- Transfer the brownie batter to the baking pan and distribute into an even layer. Dollop the tahini mixture across the top. Drag a toothpick or butter knife through the dollops to spread them across the surface.
- Bake for 25 to 30 minutes, until the tahini looks caramelized and the brownies pull away from the sides of the pan. Sprinkle with salt after baking. Cool for 30 to 60 minutes before cutting into squares.
Nutrition
- Serving Size: 1/9 of the recipe (1 brownie)
- Calories: 335
Keywords: tahini, miso, brownies, vegan
