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Why You’ll Love This Recipe

• Nut Free Brownies are made in one bowl in under 30 minutes.
• This recipe is completely flourless making it gluten and grain free.
• Brownies are crispy on the edges, but soft and gooey in the center.
• Loaded with rich cacao powder and dairy free chocolate chips.
• As written, this recipe is dairy free, gluten free and grain free.
• Taste amazing as is, or warmed up with a scoop of vanilla ice cream.
• Check out my gluten free banana brownies for another healthy idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Nut Free Brownies. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with tahini which is a seed butter. It adds a lovely nutty taste and flavoring that tastes amazing pair with the cacao powder. Alternatively, you can use oat butter for another nut free option or any type of nut or seed butter.

Since this recipe is flourless the eggs are paramount in binding all the ingredients together. You can also use banana if you want to make these vegan.

Vanilla extract adds a lovely flavor to any baked good.

Cacao powder is going to add that rich and deep chocolate flavor.

Coconut sugar is one of my favorite unrefined sweeteners to add into my baked recipes. You can however use pure maple syrup, cane sugar or monk fruit sweetener.

A touch of salt helps to balance out all the flavors, it’s added into the batter and then I love to sprinkle more flakey sea salt on top after it’s done baking.

Baking powder and baking soda will help these brownies rise during baking time to create a lovely fluffy texture.

To keep this recipe dairy free, use dairy free chocolate chips, otherwise feel free to use any type of chocolate that you prefer!

How To Make

ONE: In a bowl, add in the tahini and eggs. Mix with a spatula until the mixture has thickened.

TWO: Switch to a spatula and add in the coconut sugar, vanilla extract, cacao powder, baking power, baking soda and salt.

THREE: Fold in the chocolate chips last, and add batter to a pan that is lined with parchment paper.

FOUR: Bake and let cool. Sprinkle with flakey sea salt, cut into bars and enjoy.

Tips And Tricks

Use a creamy, all natural tahini for best results. This naturally contains oil which is going to help provide a moist brownie rather than a dry one.

Bake your brownies in parchment paper to prevent any sticking.

I used this ceramic baking dish, but you can use a loaf pan or an 8×8 baking dish.

How To Serve And Store

Serve these nut free brownies once they have cooled for at least 15 minutes. Enjoy warm with a sprinkle of flakey sea salt and a scoop of vanilla ice cream.

Store leftover brownies in an airtight container on the counter and enjoy within 3-4 days.

Taste And Texture

These nut free brownies are rich, fudgey and have a lovely nutty flavoring.

The texture is crispy on the edges, but soft and moist in the center.

Other Recipes You May Like

• Gluten Free Banana Brownies
• Avocado Brownies
• Matcha brownies
• Vegan Cosmic Brownies
• S’mores Brownies

If you make these Nut Free Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Pin Print

Nut Free Brownies

3.50 from 2 ratings

Hannah Kling

You are going to love these Nut Free Brownies that just happen to be gluten and grain free. These brownies come together in one bowl, in under 30 minutes and are perfectly moist, fudgey and sweet!

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Brownies

Ingredients  

1x2x3x

• 2 eggs
• 3/4 cup creamy tahini
• 1 tsp vanilla extract
• 1/3 cup cacao powder
• 1/2 cup coconut sugar
• 1/2 tsp salt
• 1 tsp baking power
• 1/2 tsp baking soda
• 1/2 cup non-dairy chocolate chips
• flakey sea salt (to sprinkle on top)

Instructions

• Preheat oven to 375F and prepare an 8×8 baking dish with parchment paper.
• In a bowl, add in the tahini and eggs. Mix with a whisk until the mixture has thickened.
• Switch to a spatula and add in the coconut sugar, vanilla extract, cacao powder, baking power, baking soda and salt.
• Fold in the chocolate chips last, and add batter to a pan that is lined with parchment paper.
• Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before slicing into.
• Sprinkle with flakey sea salt, cut into bars and enjoy.

Notes

• Use a creamy, all natural tahini for best results. This naturally contains oil which is going to help provide a moist brownie rather than a dry one.
• Bake your brownies in parchment paper to prevent any sticking.
• I used this ceramic baking dish, but you can use a loaf pan or an 8×8 baking dish.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!