These brownies came about for any reason that we add tahini in desserts. Because we bought a tub of it to make hummus and never used it again. I’m just being honest. These gluten-free Sweet Potato Tahini Brownies are ridiculously soft, fudgey, and cakey just like any ideal brownie should be. The sweet potato and tahini add subtle layers of flavor to each and every bite. They’re a great nutrient-rich, yet indulgent snack.
Ingredients - Notes and Substitutions
The ingredients are fairly straight forward, which also makes them easy to experiment with.
Sweet Potato - Use a plain sweet potato or purple sweet potato. To make puree, start off by boiling a sweet potato until it’s fork tender. Peel off the skin, then mash it.Tahini - Make sure to grab something from the store that only has sesame seeds in the ingredients, and no additives. Tahini is the fat that replaces most of the butter in this recipe.Sweetener - Maple syrup is used as a sweetener along with brown sugar. Use high quality maple syrup.Almond flour - This recipe is gluten-free! I have not tested this with AP flour, but I’d assume a 1-to-1 gluten free flour will work.Dark chocolate - Dark chocolate works really well with tahini! Use high quality chocolate that’s around 60-70%, like Valrhona or Callebaut.
How to Make Sweet Potato Tahini Brownies
These nutrient-rich Sweet Potato Tahini Brownies are ridiculously easy and soo fudgey! This is also happens to be a gluten-free brownie recipe that can be made in one bowl. Allow the brownies to cool entirely before cutting to prevent crumbling. To make the brownies vegan, you can sub the egg and unsalted butter for 1.5 tablespoons of neutral oil or vegan butter.
Storage Instructions
Keep the brownies in an airtight container at room temperature for up to 5 days. They can be enjoyed at room temperature or heated in the microwave for 15 seconds to make the chocolate gooey.
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Recipe
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