These Maple Tahini Brownies are made with simple substitutes for butter, sugar, and carbs, for a healthier treat. These fudgy, paleo-friendly, avocado brownies are low-carb, refined-sugar-free, grain-free, and delicious!
Better-For-You Brownies
When it comes to making brownies, there are certain things that shouldn’t be messed with. For example, brownies should always be fudgy. If I want cake-like brownies, I’ll bake a chocolate cake, or make any of my no bake chocolate cake bites; I don’t usually mess with perfection.
But, I admit that I wouldn’t be your favorite place to get dessert recipes if I didn’t make them HEALTHIER desserts, amiright? That’s why I played around with a vegan avocado brownie recipe and made some simple, healthy substitutes for these maple tahini brownies!
Tahini Brownie Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Avocados – Using avocado instead of butter adds healthy fats and makes these brownies dairy-free!
- Almond Flour – We use a blend of almond flour and arrowroot starch or coconut flour to create a light, fluffy texture that holds its shape.
- Eggs – Use room-temperature eggs to help everything incorporate when mixing the batter.
- Tahini – For that tahini chocolate swirly topping!
- Monk fruit sweetener and/or maple syrup – This swap also makes the brownies low carb and refined sugar free.
- Melted dark chocolate – Pumps up the antioxidant properties and lowers the sugar.
- Baking essentials – Baking soda, salt, arrowroot starch, and vanilla extract for texture and flavor.
How to Make Maple Tahini Brownies
- Pre-heat oven to 350°F.
- Line a square baking pan with parchment paper, set aside.
- Blend wet ingredients. In a mixing bowl or food processor, blend together the avocado, eggs and cocoa. This will create a fudge-like texture.
- Add dry ingredients. Mix in the almond flour, arrowroot starch and sugar blend or mix again until batter is smooth. Use a spatula to scrape down the mix and mix again if needed. Just be sure not to over mix or the batter they will not be fudgy.
- Transfer batter to a large bowl. Mix in the vanilla, baking soda, salt, and pinch of cinnamon.
- Pour batter into baking pan.
- Melt the dark chocolate chips. Either by stove top or in microwave using a microwave-safe bowl.
- Make topping. Mix in the tahini and maple syrup and gently swirl together.
- Spread topping on batter. Use a butter knife or spoon and make a swirl pattern with the topping.
- Bake. Until center comes out clean with toothpick.
- Remove from oven. Allow cool for 10 minutes on counter then 5 minutes in fridge to set.
- Slice and serve. Freeze or keep in fridge for best storage.
More of Our Favorite
Gluten-Free Brownie Recipes
Maple Tahini Low Carb Brownies
- Total Time: 40 minutes
- Yield: 9–10 1x
Description
Maple Tahini Low Carb Brownies are made with healthy substitutes for butter, sugar, and carbs, so it’s a healthier brownie recipe!
Ingredients
- 2 small ripe avocados
- 2 eggs (room temp is best)
- ¼ cup unsweetened cocoa powder
- 6 Tablespoons almond flour
- 1 Tablespoon arrowroot starch or coconut flour
- ½ cup xylitol sugar or other sugar substitute (see notes)
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- pinch of ground cinnamon
- ¼ cup dark chocolate chips (to melt)
- ⅓ cup tahini
- 2 Tablespoons maple syrup (optional)
- optional chopped nuts to top
Instructions
- Pre-heat oven to 350°F.
- Line a square 8×8 baking pan, with parchment paper, set aside.
- In a mixing bowl or food processor, blend together the avocado, eggs and cocoa. This will create a fudge-like texture.
- Next add in the almond flour, arrowroot starch and sugar blend or mix again until batter is smooth. Use a spatula to scrape down the mix and mix again if needed. Just be sure not to over mix or the batter they will not be fudgy.
- Transfer to a mixing bowl.
- Next mix in the vanilla, baking soda, salt, and pinch of cinnamon.
- Pour batter into baking pan and smooth out to edges.
- Melt the dark chocolate chips, either by stove top or in microwave using a microwave-safe bowl.
- Mix in the tahini and maple syrup and gently swirl together.
- Spread this on top of the brownie batter. Optional nuts to top.
- Bake for 25-30 minutes or until center comes out clean with toothpick
- Remove from oven and let cool for 10 minutes on counter then 5 minutes in fridge to set.
- Slice and serve. Freeze or keep in fridge for best storage.
Notes
- Feel free to use raw sugar, coconut palm sugar, or date sugar instead of xylitol. Calories and carb count will vary.
- If you are baking at altitude, check brownies at 22 -25 minutes. Oven times vary.
- Prep Time: 15
- Cook Time: 25
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 138
- Sugar: 1.1 g
- Sodium: 127.2 mg
- Fat: 10.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 9.6 g
- Fiber: 3.5 g
- Protein: 4 g
- Cholesterol: 37.3 mg
Sadly, I’m allergic to sesame seeds. What would be a good substitute for tahini in this recipe?
Hi Lorraine, you can substitute any nut butter (almond, cashew, peanut, etc) in place of the tahini. Happy baking!
I’d love to try this recipe but currently living in a country where avocados are VERY hard to come by! Have you tried this with butter and if so, what would be the approximate amount to replace the avocado? 1/2 cups perhaps? Any advice appreciated!
Do you have full fat greek yogurt? Or pureed pumpkin?
I have full fat yogurt – yes! Puréed Pumpkin is also not readily available. Shall I try the yogurt? How much would you suggest? 1/2 cup?
That’s a good question! Start off blending together 1/2 cup. If batter looks too thick, add 1/3 cup more. Does that make sense? KEep me posted!
Hi Lindsay is there a substitute for almond flour possibly coconut flour i would absolutely love to try these brownies but can’t have almond anything….?
I’m not sure the coconut flour would work. Possibly a mix of oat flour and maybe 1 tbsp flaxseed ground, added. Can you have hazelnut flour?
Yes ma’am, i’ll try that… thank you so much (I’m getting SUPER excited over brownies again!!!) 🙂
1:1 ratio with the Hazelnut Flour?
A warning in regards to baked goods? PUH-LEASE…..I can demolish those all day any day. And I know that warning was meant to caution me NOT to eat all these tahini brownies, but let me just say that I wouldn’t sacrifice ANYTHING for chocolate and tahini together. One brownie just wouldn’t do it justice for me! – from, Cassie’s Inner Fatty
The food is great, I’ll save the recipe for the weekend
Woohoo! Enjoy:)
These look MEGA fudgey! I’m also feeling in baking mode for the Fall. Bring on the comforting goodies:)
These are comforting AND semi-healthy! So you’re in luck. 😉 Ah I’m with ya, Autumn just brings that out in me.
Oh we love tahini brownies over at my house! Such a unique and rich flavor
I love it, Suzy! Like nothing else (k now my mouth is watering…I need to go make more brownies;)
I have never baked with Tahini before but I always have some leftover from my hummus….I can’t wait to try these so now I have something else to use up my leftover tahini!
Ah, I’m with ya there, tahini gives a whole new level to hummus. It’s a must! I’m excited for you to use it in baking. Let me know how the brownies turn out! 😀
It looks pretty good.
Thanks, Evelyn!
Ya know. I LOVEEE your brownie recipes so much; I definitely think I would like this just as much.
I love you more! <3
Swirly chocolatey tahini goodness is an UNDERSTATEMENT!
I feel ya on that! 🙂
I LOVED these. I halved the recipe because I only had one avocado and made them in a smaller pan. They were gone in less than 12 hours. ? I only planned on having one for a late night snack….but my hubby and I ended up eating half the pan, with the remaining half for breakfast the next morning. So fudgy and gooey and delicious. ?
Ha I love it! Glad they were a fudgy hit. 🙂
So beautiful and so healthy ! Thank you so much !
Well thank you! I hope you enjoy:)
Love love love these! Texture is perfect and all the ingredients are in my kitchen !
Woohoo, love it! Love that all the ingredients are handy…it makes it easy for brownies every day, right? 😉
These brownies look GREAT! Tahini with chocolate is the best pairing ever, aside from chocolate with EVERYTHING. But in all seriousness, I would never pass on a new brownie recipe any day! Avocados in a brownie batter are intriguing, though I am certain it will add a lovely creaminess to everything!
Tahini and chocolate are like peanut butter and jelly 😉 Love it! haha. It definitely makes them moist and adds that element of fudginess.
I love the use of maple syrup- these brownies look amazing!
Adds just the right amount of sweet. Thank you, friend! 🙂
I’ve been wanting to try an avocado based brownie recipe for a while now. This flavor will be amazing!
The fudginess is out of this world. 😉
They look so dreamy and fudgy!
I knew you’d approve Carolyn!
They look so fudgey and perfect! I love a healthier dessert option!
Thanks Leigh Ann!
I literally have 2 extra avocados in my fridge right now; bought too many this week. Perfect timing for some weekend baking! And agreed, fudgy brownies all the way 🙂
Woohoo! Happy baking, Brittany:)
oh my goodness these look AMAZING!!
Awww shucks. Thanks so much, Sarah! Enjoy:)
You KNOW I’m down for avocado in baked goods! These sound amazing. I could literally live on chocolate.
You and me both, kid;) Thank you Laura!
Low carb? Tahini? Maple? Gimme!
Alllll the good stuff;)
these look really good. I love adding avocados to baked goods!! I will be substituting this I will tall though because it is extremely definitely toxic to dogs. I don’t even keep it in the house
avocado is toxic for dogs? Oh wow! I ddin’t know that
I think she’s referring to the xylitol being toxic to dogs
Oh haha that makes more sense! Thanks
What a creative recipe Lindsay! And I’m always trying to cut out some carbs here or there! On my list!
Thank you Mary ann!
LOVE adding avocados to baked goods for healthy fat! They make things super fudgy and creamy.
You and me both! Ohhhh yeah, so unbelievably fudgy. YUM
OMG the maple twist for these brownies = epic. I’m all about using real butter for brownies. Can you make a healthier version of brownies featuring hazelnut spread or white chocolate? Is my challenge accepted? 😉 xoxo
Ohhh yes! I remember way back when Made a white chocolate pumpkin cranberry bar. Maybe I should make it into a blondie?
MAJOR YES, PLEASE!!!! You know me well 🙂