Pamela Fergusson's Fudgey Tahini Brownies
Prep time
Cook time
Total time
Super dense brownies with benefits! Perfect for the lunch box.
Recipe type: dessert, snack
Serves: 12
  • 1 cup white sugar (can sub ½ coconut sugar. Batter will be extra dense and a bit fudge-y)
  • ½ cup brown or coconut sugar
  • 1¾ cup flour can use 50/50 white/whole wheat
  • 1 cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 2 flax eggs (1 tbsp ground flax and 3 tbsp water or aquafaba per 'egg')
  • ¼ cup apple sauce
  • ½ cup tahini
  • ¾ cup plant based milk
  • 1 tbsp lemon juice or vinegar
  • 2 tsp vanila
  • 1 cup boiling hot coffee
  1. Preheat oven to 350F
  2. Mix flax eggs and set aside to gel while you prepare the other ingredients
  3. Add lemon juice or vinegar to your plant-based milk. Set aside for 10 mins to sour. This will improve the flavour of the brownies (like vegan buttermilk!)
  4. Mix your dry ingredients in a bowl so they are evenly distributed.
  5. Add the wet ingredients to the dry (don't forget the flax eggs), EXCEPT for the coffee, save that til last. Hand mix gently with a spoon until well combined, but don't over-mix.
  6. Pour in the coffee and mix gently. Batter will be wet. Don't worry!
  7. Grease a 9X13 in baking pan or line it with baking paper.
  8. Pour batter into prepared pan and bake at 350F for 30 mins, until a cake tester comes out clean. Cool in the pan for 10 minutes and then turn onto a wire rack to complete cooling.
  9. Enjoy warm! With vegan ice cream. Life is delicious.
Top with vegan chocolate chips or coconut chips!
Recipe by HookedOnPlants at