Description
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 or any granulated 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* (see note below)
- 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 there are no dry patches left, being careful not to overmix.
- In a small bowl, stir together the tahini, miso, and maple syrup.
- 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.
Notes
- Use virgin coconut oil if you like the flavor of coconut; if you don’t, use refined. You can also sub with avocado oil or another neutral oil.
- If you don’t have tahini, swap in any other nut/seed butter you have, like peanut or almond butter, or pumpkin or sunflower seed butter.
Nutrition
- Serving Size: 1/9 of the recipe (1 brownie)
- Calories: 335
