• Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Serves: 9

Sesame Dark Chocolate Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon finely ground flax seeds
  • 1/4 cup unsweetened almond milk (or nut milk of choice)
  • 1 + 1/4 cup rolled oats (gluten free if necessary)
  • 1/2 cup good quality cocoa powder
  • 1/2 teaspoon baking powder
  • 1/3 cup melted coconut oil
  • 3/4 cup pure maple syrup
  • 1/3 cup tahini (sesame paste)
  • 1/4 teaspoon fine grain sea salt
  • Flaky sea salt to finish


Preheat oven to 350 F / 175 C

Line an 8 x 8 square baking dish with parchment paper.

In a small bowl, whisk together flax seeds and almond milk.

Place oats in a blender or food processor and pulse until it becomes a fine meal.

Place oat flour, cocoa powder and baking powder in a medium bowl and whisk together until well combined. Melt coconut oil in a small pot. Combine maple syrup, tahini, and salt in a mixing bowl, then whisk in melted coconut oil and milk/flax mixture. Pour wet ingredients into dry mix and fold to gently to incorporate. Spread batter out into prepared baking dish and even out the top. It will be pretty thick so it might need some help getting to the corners. Sprinkle with flaky sea salt and bake in the oven for 10-15 minutes or just until set around the edges but still a little soft in the center. The brownies should be soft but firm on top. Remove from oven and let cool completely before slicing. I actually love the taste of these even better the next day, they get softer and fudgey-er, just screaming for a big scoop of ice cream. Store in fridge.

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