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Dark Chocolate Zucchini Brownies (GF + DF)

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Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie! 

Some of the ingredients I love for this recipe:

Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder – your brownies just won’t be dark chocolate.

Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder.

Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative.

Arrowroot starch thickens the brownie batter and gives the brownies some substance. You should be okay replacing it with tapioca starch.

Yield: 16 brownies

Dark Chocolate Zucchini Brownies (GF + DF)

Dark Chocolate Zucchini Brownies (GF + DF)

Ultra fudgy brownies made with shredded zucchini and dark cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes

Ingredients

Brownies

  • 1 cup + 1/4 cup dairy-free chocolate chips, divided
  • 1/3 cup vegetable oil (I used olive oil)
  • 1 tsp instant coffee granules or espresso powder (optional)
  • 2 large eggs, room temp
  • 3/4 cup coconut sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp dutch process cocoa powder
  • 1/4 cup arrowroot starch
  • 1/2 tsp salt
  • 1 cup finely shredded zucchini, excess juice squeezed out

Frosting

  • 1 1/2 cups powdered sugar
  • 2 Tbsp dutch process cocoa powder
  • 1 Tbsp refined coconut oil or vegan butter, melted
  • 2 Tbsp plant-based milk

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
  2. Melt together 1 cup of the chocolate chips with the vegetable oil and instant coffee granules/espresso powder in the microwave or using the double boiler method; stir and set aside.
  3. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
  4. Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
  5. Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
  6. Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Notes

Dutch process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

You want to finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.

The instant coffee/espresso powder will deepen the chocolate flavor, but it is totally optional.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 169 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 25mg Sodium: 99mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 23g Sugar Alcohols: 0g Protein: 2g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other brownie recipes you might like:

Tahini Swirl Brownies (GF + DF)
Orange Brownies (GF + DF)
Almond Butter Brownies (GF + DF)

Other zucchini recipes you might like:

Spiced Zucchini Cake
Healthier Zucchini Chocolate Chip Muffins
Gluten-Free Zucchini Chocolate Chip Muffins
Dark Chocolate Zucchini Bread

Vegan Olive Oil Chocolate Chunk Cookies

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A delicious, plant-based cookie loaded with dark chocolate chunks? I’m so in. These cookies are undetectably vegan, which means they’re good. It took me a few attempts to nail a vegan cookie that is thick, soft, and delicious. I found vegan butter to lend too much of a flavor I wasn’t fond of, and a cookie with all coconut oil was a little crispier than I wanted. But with a mix of olive oil and a bit of coconut oil, the texture of these cookies is perfect!

This recipe calls for two kinds of sugar to make them a little on the healthier side (as coconut sugar is less likely to spike your blood sugar as high as white sugar, honey, or maple syrup). I added a bit of brown sugar to add moisture and flavor to these cookies. The molasses in the brown sugar adds so much to these cookies!

The dough requires no refrigeration (hello, quick cookies!!), but I found that it was best to let the dough balls rest for a few minutes after hand rolling them. This allowed the coconut oil (which melts in our hands) to re-solidify a bit before baking, creating a more even bake amongst all the cookies. But if you’re using a cookie scoop instead of the scoop and roll method, you can bake these babies right away! Just preheat your oven at the start of your mixing.

Some of the ingredients I love for this recipe:

Coconut sugar is my favorite, go-to sweetener. It’s unrefined and low glycemic index. It tastes nothing like coconut and makes for a great 1:1 substitute for white sugar.

Brown sugar brings moisture (through the molasses) and flavor to these cookies. I highly recommend using light or dark brown sugar. Brown sugar has more molasses, which means more moisture.

Flaxseed meal mixed with water creates a great egg substitute.

Olive oil adds moisture and softness to these cookies. For a lighter taste, feel free to use light olive oil.

Coconut oil adds moisture and a bit of crunch to the outside of the baked cookies. Since there is so little in this recipe, the taste is unnoticeable, but you can use refined coconut oil to make sure there is absolutely no coconut taste.

Arrowroot starch adds to the chew factor in these cookies. Feel free to use corn starch instead.

Yield: 12 cookies

Vegan Olive Oil Chocolate Chunk Cookies

Vegan Olive Oil Chocolate Chunk Cookies

Classic Chocolate Chunk Cookies made vegan using a blend of olive and coconut oil and flaxseed meal. Delicious and packed with lots of chocolate, these cookies will please both vegans and non vegans alike!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 50 minutes

Ingredients

Instructions

  1. Line two baking sheets with parchment paper. Prepare your flax egg using lukewarm water and allow to thicken for around 5 minutes.
  2. In a medium bowl, combine the liquid coconut oil and olive oil. Whisk in the coconut sugar, brown sugar, and vanilla extract. Finally, whisk in the flax egg until all ingredients are totally combined - it may take a minute for the oil and water to mix together; set aside.
  3. In a large bowl, whisk together the flour, baking soda, arrowroot starch, and salt. Add in the liquid ingredients and use a large wooden spoon or spatula to mix until nearly combined. Add 1/2 cup of the chopped chocolate or chocolate chips and mix. The dough will be oily, so it's normal for the chocolate to fall away from the dough.
  4. Scoop dough balls 2 Tbsp in size. Press and roll each dough ball smooth, placing pieces of extra chocolate into the tops of each one and reshaping as necessary. Place all of the dough balls onto one parchment-lined baking sheet and allow to rest at room temperature while you preheat your oven to 350°F. This gives the coconut oil a chance to solidify a bit (evenly) across all dough balls.
  5. Bake dough balls 6 at a time at 350°F for 7 minutes. Be careful not to over-bake them! Remove from the oven, sprinkle with sea salt flakes, and allow to cool on the baking sheet for 2 minutes before moving to a cooling rack. Let your baking sheet cool to room temperature before baking another batch.
  6. Store leftovers in an airtight container at room temperature.

Notes

If you prefer to use only a cookie scoop instead of the scoop and roll method, your cookie dough balls won't need to rest as long. Feel free to bake them right away!

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© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other vegan dessert recipes you might like:

Vegan Chocolate Flax Cookies
Chocolate Chip Muffins (vegan option)
Vegan Chocolate Banana Cake Donuts
Vegan Tahini No-Bake Cookies

Grain-Free Caramel Turtle Brownies (dairy-free!)

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Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge. 

The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

A few of the ingredients I love for this recipe:

Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

Eggs help give these brownies lift and create that tried and true brownie texture.

Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

Yield: 12 brownies

Grain-Free Caramel Turtle Brownies

Grain-Free Caramel Turtle Brownies

Decadent, fudge-like brownies filled with a layer of gooey vegan caramel, all topped with chopped walnuts (or pecans!) for a "turtle" candy taste.

Prep Time 40 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes

Ingredients

Caramel Filling

  • 1 1/2 cups sugar (I used Zulka unrefined cane sugar)
  • 200mil canned coconut cream
  • 1 tsp pure vanilla extract
  • 6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

Brownies

  • 1 1/2 cups dairy-free chocolate chips
  • 1/2 cup coconut oil, solid
  • 2 tsp instant coffee granules (optional)
  • 6 Tbsp dutch-process cocoa (natural cocoa works, too)
  • 3 large eggs, room temp
  • 1 cup coconut sugar
  • 4 1/2 Tbsp arrowroot starch (or corn starch)
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
  2. Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F (or 245°F for a firmer caramel filling). Remove from heat and pour into a heat-proof bowl.
  3. Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
  4. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
  5. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
  6. Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. If you have mix-ins (nuts, chocolate, etc), add them now.
  7. Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and sprinkle with chopped walnuts or pecans.
  8. Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
  9. Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

Notes

You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

The caramel recipe can be halved if you wish to avoid having leftover caramel!

Caramel recipe loosely adapted from Cupcake Jemma

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© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other dairy-free brownie/bar recipes you might like:

Grain-Free Tahini Swirl Brownies
Grain-Free Orange Brownies
Grain-Free Almond Butter Brownies
Walnut Spelt Blondies

Walnut Spelt Blondies (dairy-free!)

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The first time I had a blondie bar was way back when I was still baking with an Easy Bake Oven. I remember being confused because what even is a blondie? And I’ll be honest, before setting out to bake this recipe, I looked online to figure what exactly a blondie bar really is. Some people say they’re the vanilla version of a brownie, but I don’t find the textures to be very similar.

What I do know for sure is that a butterscotch flavor, brought on by using butter and brown sugar, is a hallmark to a traditional blondie. For me, they’re a bit like chewy cookie bars, but with the delicate, crackly top of a brownie. In fact, for this recipe you’ll whisk the eggs and sugar the same way you would to make brownies. This helps lift the batter as it’s baking to create that flaky top!

I chose to use vegan butter and a mix of 50/50 coconut sugar + brown sugar in this recipe because I really wanted these to taste like a real deal blondie bar. And I find that chopped walnuts or pecans really add to that butterscotch flavor we’re after, so I added lots of walnuts, too.

The add-ins for this recipe are super adaptable, so you should feel free to add your favorite chocolate chips, candy bits, or even white chocolate chips, depending on your diet (most varieties contain milk). As for the rest of the ingredients, I recommend following the recipe exactly as-is. This was my third test, and it’s very easy to end up with results that are less than stellar (trust me!).

Some of the ingredients I love for this recipe:

Spelt flour is an ancient whole grain flour and a good source of carbs, protein, and fiber. The flavor adds a bit of nuttiness to these blondies, which I love. But if you only have all-purpose flour on hand, that will work, too.

Arrowroot starch adds a bit of chewiness to these bars. Corn starch will do the same, so feel free to use that instead.

Vegan butter is a must for this recipe. I can only recommend Earth Balance Vegan Buttery Sticks (not sponsored – just love them!). It adds that necessary “butter” flavor while helping to keep these bars moist.

Coconut sugar is an unrefined, low GI sugar, which means it won’t spike your blood sugar as high as regular sugar, maple syrup, or honey may. And it doesn’t taste like coconut!

Brown sugar is necessary for that true blondie flavor. Since brown sugar has molasses in it, it adds moisture and lends a hand to a delicious butterscotch flavor.

Egg helps give these bars a little lift and (when whisked with the sugar) creates a delicate, crackly top to the blondies.

Yield: 12 bars

Walnut Spelt Blondies

Walnut Spelt Blondies

Deliciously nutty Blondies made better-for-you with coconut sugar and spelt flour! These dairy-free bars taste just as good as a traditional, butterscotch flavored blondie!

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

  • 1/2 cup + 1/4 cup walnuts, chopped
  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup spelt flour
  • 3/4 tsp baking powder
  • 2 tsp arrowroot starch
  • 1/2 tsp salt
  • 5 Tbsp vegan butter (I recommend Earth Balance Vegan Buttery Sticks)
  • 6 Tbsp coconut sugar
  • 6 Tbsp light brown sugar
  • 1 large egg, room temp
  • 2 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 325°F and prepare an 8x8 baking dish. Spray your dish with olive oil and then line with parchment paper. I like to cut one long strip to cover the bottom + 2 sides and then fold the excess over the sides (to use as handles later when I pull the blondies out to slice).
  2. Place 1/2 cup of walnuts on a baking sheet and pop them in your preheating oven to toast. This can take 5-10 minutes, and the moment you smell the walnuts, it's time to take them out of the oven - don't forget about them! You can also bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
  3. Meanwhile, in a medium bowl, whisk together the flours, baking powder, arrowroot starch, and salt; set aside.
  4. Melt your vegan butter in small saucepan over medium-low heat. Bring to a boil before removing from the heat; set aside.
  5. In a stand mixer fitted with the whisk attachment, add the sugars and egg. Set speed to medium-high, adding in the vanilla. Whisk the mixture until is light brown, fluffy, and thick, stopping to scrape the sides of the bowl as necessary. You'll know it's ready when you lift the whisk out the batter and the "ribbons" take 2-3 seconds to disappear.
  6. Slowly pour the melted vegan butter into the egg and sugar mixture bit by bit, gently folding it in between each pour. Once totally combined, add the dry ingredients and gently fold. Finally, fold in the toasted chopped walnuts.
  7. Scrape batter (it will be thick) into your prepared baking dish and use a spatula to evenly distribute it. Smooth out the top and then sprinkle with the 1/4 cup of extra walnuts.
  8. Bake at 325°F for 15-20 minutes or until edges are slightly browned. Allow to cool completely. Run a butter knife around the edges and use the parchment paper overhang to pull the entire blondie up and out of the dish. Slice into 12 bars. Store leftovers in an airtight container at room temperature.

Notes

I don't recommend most substitutes for this recipe as blondies can be a bit finicky. But you can use all-purpose flour in place of the spelt flour and corn starch in place of the arrowroot starch.

Recipe adapted from Cook's Illustrated

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 155 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 181mg Carbohydrates: 19g Fiber: 1g Sugar: 12g Protein: 2g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other walnut recipes you might like:

Walnut Dark Chocolate Chunk Cookies
Hummingbird Cake with Vegan Cream Cheese Frosting
Healthier Banana Nut Bread
Gluten-Free Healthier Banana Nut Bread

Grain-Free Tahini Swirl Brownies

by 1 Comment

If you haven’t jumped on the tahini + chocolate bandwagon yet, then this is the recipe for you! But also, if you love tahini desserts then this is also the recipe for you. These brownies are ultra fudgy with just the right amount of melted chocolate, cocoa powder, and tahini. All topped with a beautiful tahini swirl! I mean, look at it.

When I set out to make these brownies, I wanted to come up with a totally fudgy, not-too-rich brownie that was free of grains, dairy, and oil. And then, of course, I sweetened them with coconut sugar (along with the chocolate chips) to make these indulgent babies a little bit better for you.

The method that I like best when baking brownies is to use melted chocolate with an oil (in this case, the tahini) and some cocoa powder, and then whisk the eggs and sugar until they’re nice and fluffy. The whisking is what gives these brownies a bit of lift, and all the wet ingredients help them stay totally fudgy.

For this recipe, I took my love for sesame a bit further than your typical tahini brownie by adding a bit of toasted black sesame powder. I highly recommend you make your way to the nearest Asian market, buy a big (and cheap!) bag of black sesame seeds, and spend 10 minutes making the powder. It’s affordable, easy, and adds another element of nuttiness to these brownies. And if you haven’t toasted black sesame seeds before, then you’re in for a treat, because the smell is divine.

Some of the ingredients I love for this recipe:

Chocolate chips add a ton of moisture, flavor, and sweetness to these brownies. In my experience, with this specific recipe, they also lend a hand to the shiny top crust of the brownies.

Tahini is simply ground sesame seeds – think “peanut butter” but with sesame seeds instead of peanuts. It’s delicious in savory dishes and desserts. I especially love how it pairs with chocolate, and anyone who has ever tasted a tahini dessert from me has loved it!

Dutch-process cocoa powder has a deeper chocolate flavor than natural cocoa powder. I like to use Hershey’s Special Dark Cocoa because it’s affordable and easy to find. They recently switched from a 50/50 dutched/natural mix to all dutch-process for their Special Dark Cocoa, so check your labels.

Coconut sugar is an unrefined, low GI sweetener. It doesn’t taste like coconut, and since it’s low GI, it doesn’t spike blood sugar as high as white sugar, honey, or maple syrup would.

Arrowroot starch is a corn allergy-friendly thickener, but if you don’t have this on hand, feel free to use corn starch.

Toasted black sesame powder is simply toasted black sesame seeds that have been ground up in a blender or food processor. It’s aromatic and nutty and elevates the delicious sesame flavor in these brownies.

Yield: 16 brownies

Grain-Free Tahini Swirl Brownies

Grain-Free Tahini Swirl Brownies

Ultra fudgy brownies made grain-free, dairy-free, and oil-free! These brownies are loaded with chocolate and tahini and topped with a beautiful tahini swirl!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Brownies

Tahini Swirl

Instructions

  1. Make your toasted black sesame powder by toasting ½ cup of black sesame seeds in a skillet over medium heat (I highly recommend getting these at your local Asian market/grocery store to save money!) . Stir constantly until seeds are toasted - you'll begin to smell a very aromatic nutty scent. Add the toasted seeds to a blender or food processor and blend until a powder forms.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 325°F. Prepare your baking dish by spraying it with olive oil and then lining the bottom + 2 sides with a long strip of parchment paper. Crease the excess parchment paper over the sides.
  3. Using the double boiler method (place heatproof bowl over a pot with 1" of water on medium heat, making sure bowl doesn't touch the water), melt the chocolate chips and tahini in a medium bowl until smooth. Remove from heat and stir in the cocoa powder; set aside.
  4. In a stand mixer fitted with the whisk attachment, add the coconut sugar and eggs. Begin whisking on medium-high speed and add the vanilla extract. Continue whisking until the mixture becomes thick and light brown in color. It will look very bubbly.
  5. Add the chocolate mixture to the whisked eggs and sugar. Gently fold the chocolate in - this will take a few minutes. Then fold in the arrowroot starch, black sesame powder, and salt until totally combined. The batter will be thick.
  6. Scrape batter into your prepared baking dish and use a spatula to smooth out the top.
  7. In a small bowl, mix together the remaining ¼ cup of tahini with 2 Tbsp of agave. Drop spoonfuls of the tahini mixture onto the top of the brownie batter, creating 9 blobs - 3 across and 3 down (see photo). Use a chopstick (or wooden skewer) to drag and swirl the tahini into the top of the batter. Be careful not to over-swirl or you won't have the defined swirls.
  8. Bake brownies at 325°F for 25-35 minutes or until a toothpick inserted into the middle comes out with a bit of batter. You want to under-bake these a bit for maximum fudginess, but feel free to bake them a little longer if you like your brownies less fudgy.
  9. Allow brownies to cool completely in the dish (I like to sit mine on top of a cooling rack). Run a butter knife along the edges without parchment paper, and then use the parchment paper overhang to pull the brownies up and out of the dish. Slice into 16 squares, wiping your knife between each slice for a cleaner look.
  10. Store leftovers in an airtight container at room temperature.

Notes

The toasted black sesame powder adds to the delicious sesame flavor in these brownies, but you can replace the powder with ¼ cup of cocoa powder if need be. Your brownies will be more rich and taste less sweet.

Arrowroot starch can be replaced with corn starch.

Dutch-process cocoa can be replaced with natural cocoa powder since this recipe contains no leavening agents (baking soda, etc).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 238 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 35mg Sodium: 94mg Carbohydrates: 28g Fiber: 2g Sugar: 22g Protein: 5g
calculated nutrition information may not always be accurate
© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Bars

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other Sesame Dessert recipes you might like:

Chewy Black Sesame Olive Oil Cookies
Tahini Spelt Chocolate Chip Cookies
Vegan Tahini No-Bake Cookies
Vegan Black Sesame Coconut Milkshake