Chocolate Tahini Zucchini Brownies
Rated 4.2 stars by 18 users
Servings
9
Cook Time
55 minutes
Ingredients
¾ cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1 tsp espresso powder (optional, enhances chocolate flavor)
¾ tsp baking powder
½ tsp salt
2 Tbsp vegetable oil
2 Tbsp unsalted butter or vegan butter substitute, melted and cooled
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¼ cup Soom Chocolate Sesame Spread
2 tsp vanilla extract
1 cup granulated sugar
1 cup grated zucchini (about 1 medium zucchini – don’t squeeze out moisture!)
½ cup semisweet chocolate chips, plus extra for topping
flaky salt for finishing, optional
Directions
Preheat the oven to 350F. Line an 8×8 square baking dish with parchment and spray with nonstick spray. Set aside.
Add the flour, cocoa powder, espresso powder, baking powder, and salt to a medium mixing bowl. Whisk to combine. Set aside.
In a separate medium mixing bowl, whisk together the vegetable oil, butter, and chocolate tahini until smooth. Add the vanilla, sugar, and grated zucchini, and whisk again until smooth and combined.
Add the dry ingredients to the wet, folding with a rubber spatula until just combined. Fold in the chocolate chips. Spread batter into prepared baking dish and smooth out the top with a spatula. Sprinkle the top with a handful of chocolate chips, if desired. Bake for 35 minutes, or until the center is set and no longer “jiggly”. Sprinkle with flaky sea salt while they’re still hot. Let cool completely before removing from pan and cutting into squares.
Recipe Note
To make brownies vegan, you can sub a vegan butter substitute for the butter in this recipe.
Dietary Preferences: Dairy-Free, Vegan, Vegetarian, Kosher
Seasonality: Winter, Spring, Summer, Fall
Mindy Liss
February 14, 2024
I made these brownies exactly as the recipe indicated and they came out terrific-moist and delicious! And as a bonus, I was able to serve them to vegan friends. But I will definitely make these again for non-vegans as well as they were really delicious!