Vegan Brownies With Tahini and Halvah: A Decadent, Dairy-Free Dream
Brownies are one of those timeless desserts that bring instant comfort — warm, rich, and chocolatey. But have you ever tried Vegan Brownies With Tahini and Halvah? If not, you’re about to fall in love. This recipe combines the deep cocoa flavor of classic brownies with the nutty creaminess of tahini and the flaky sweetness of halvah — a beloved Middle Eastern confection made from sesame and sugar.
I first discovered this magical combo at a tiny café in Tel Aviv, where tahini was used in everything from smoothies to desserts. The baker handed me a square of her latest creation — dark chocolate brownie swirled with tahini and sprinkled with halvah. One bite, and I knew I had to recreate it at home. The result? A rich, fudgy, plant-based treat that feels indulgent but still wholesome.
Whether you’re a long-time vegan or just exploring dairy-free baking, this recipe will surprise you with how luscious and satisfying vegan brownies can be.
Ingredients for Vegan Brownies With Tahini and Halvah
Let’s break down the magic! Each ingredient plays a special role in creating that perfect texture — dense yet moist, with a swirl of tahini that adds creamy richness.
Main Ingredients:
- 1 cup all-purpose flour (or use gluten-free flour blend for GF version)
- ½ cup unsweetened cocoa powder – go for high-quality dark cocoa for deep flavor
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut sugar (or brown sugar for a slightly richer caramel note)
- ⅓ cup melted coconut oil (substitute with olive oil or avocado oil if preferred)
- ½ cup unsweetened almond milk (or oat, soy, or any plant-based milk)
- 1 teaspoon vanilla extract
- ½ cup tahini – creamy and well-stirred
- ½ cup chopped halvah – either crumbled or chunked
- ½ cup vegan dark chocolate chips (optional but highly recommended!)
Optional Add-ins:
- A pinch of espresso powder enhances chocolate flavor.
- A drizzle of maple syrup for extra sweetness.
- A sprinkle of sea salt flakes on top for contrast.
Substitution Idea
- For gluten-free: Swap flour for a 1:1 gluten-free baking blend.
- For nut-free: Stick with oat milk instead of almond milk.
- For lower sugar: Replace coconut sugar with a natural alternative like monk fruit sweetener.
- For extra richness: Add a tablespoon of almond or peanut butter to the batter.
Step-by-Step Instructions
These brownies are delightfully simple — no electric mixer, no fancy tools. Just a bowl, a whisk, and a little patience (mainly while they bake!).
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the paper with a touch of oil.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Salt
Set this aside while you work on the wet ingredients.
Step 3: Combine Wet Ingredients
In another bowl, whisk the coconut oil, coconut sugar, plant-based milk, and vanilla extract until smooth. Add ½ of the tahini (¼ cup) to this mixture and stir until creamy.
Step 4: Combine Wet and Dry
Slowly add your dry ingredients to the wet mixture. Use a spatula or wooden spoon to gently fold until combined — don’t overmix. The batter should be thick and glossy.
Step 5: Add Chocolate and Halvah
Fold in your chopped halvah and vegan chocolate chips. These add pockets of sweetness and texture that make every bite heavenly.
Step 6: Swirl in More Tahini
Pour the batter into your prepared pan. Then, drizzle the remaining ¼ cup tahini over the top in random lines. Use a knife or skewer to create gentle swirls — it doesn’t have to be perfect!
Step 7: Bake
Bake for 25–30 minutes, or until the edges are set but the center still looks slightly soft. The key to fudgy brownies is not overbaking them!
Step 8: Cool and Slice
Let your brownies cool completely in the pan — they’ll firm up as they rest. Once cool, lift them out using the parchment overhang and slice into squares.
Extra Tips for Perfect Vegan Brownies With Tahini and Halvah
Serving Suggestions
- Warm it up: Heat a brownie square for 10 seconds in the microwave and top with vegan vanilla ice cream.
- Elegant dessert: Serve with a drizzle of honey (or vegan syrup) and a sprinkle of crushed pistachios.
- Coffee companion: Pair it with Turkish coffee or espresso for a Middle Eastern twist.
Storage & Reheating
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keeps well for up to a week.
- Freezer: Freeze individually wrapped pieces for up to 2 months. Thaw at room temperature before serving.
Ingredient Variations
- Add nuts: Walnuts or almonds add crunch.
- Add fruit: A few chopped dates or dried figs make it even more Middle Eastern-inspired.
- Add spice: A pinch of cinnamon or cardamom brings warmth and depth.
Nutritional Information
(Based on https://cooking.nytimes.com/recipes/1019970-vegan-brownies-with-tahini-and-halvah)
Approximate per serving (1 of 12 brownies):
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Protein: 4g
- Sugar: 15g
- Fiber: 2g
These brownies are indulgent but balanced — full of plant-based fats from tahini and coconut oil, and less refined sugar than traditional brownies
FAQ: Vegan Brownies With Tahini and Halvah
How long does it take to make Vegan Brownies With Tahini and Halvah?
The total time is about 40 minutes — 10 minutes to prep and 30 to bake. Plus, give them time to cool before slicing (the hardest part, I know!).
Can I substitute the tahini?
Yes! You can use almond butter, sunflower seed butter, or peanut butter — though each will slightly change the flavor. Tahini keeps it authentic and nutty.
Can I skip the halvah?
You can, but I highly recommend keeping it. It adds a unique, flaky sweetness that pairs beautifully with the dark chocolate base. If you can’t find halvah, swirl in a bit of crushed sesame brittle or drizzle extra tahini on top.
Can I freeze these brownies?
Absolutely! Freeze them in an airtight container or wrapped individually. Thaw at room temperature for a few hours or microwave gently before serving.
Do they taste different from regular brownies?
A little — in the best way! These brownies are fudgy and rich like traditional ones but have an earthy, nutty undertone from the tahini and the sweetness of halvah that sets them apart.
Conclusion: Time to Bake and Share the Love! ❤️
If you’re ready to impress your friends, family, or just treat yourself, these Vegan Brownies With Tahini and Halvah are the ultimate choice. They’re easy to make, completely dairy-free, and packed with rich chocolate flavor and Middle Eastern flair.
What I love most is how versatile they are — perfect for a cozy weekend baking session, a potluck dessert, or even as a homemade gift. Each bite has that irresistible balance of sweet, nutty, and fudgy goodness.
So go ahead — preheat that oven, grab your tahini jar, and whip up a batch today! If you make this recipe, I’d love to hear from you. Leave a comment below, tag your creation on Instagram, and don’t forget to share this post with your fellow dessert lovers.
Happy baking! 🍫✨