Description
Our simple brownie recipe without eggs delivers incredible flavor and texture, perfect for anyone looking for a foolproof, family-friendly dessert. This recipe includes a unique tahini swirl and toasted sesame seeds for added complexity.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 0.5 cup neutral vegetable oil (or melted unsalted butter)
- 0.75 cup water, room temperature (or milk, dairy or non-dairy)
- 1 teaspoon alcohol-free vanilla extract
- 1 cup vegan chocolate chips or chopped dark chocolate
- 0.25 cup tahini (roasted sesame paste)
- 0.25 cup powdered sugar
- 1 tablespoon water (for swirl)
- 1 tablespoon toasted sesame seeds (for garnish)
- 0.5 teaspoon unsweetened cocoa powder (for garnish)
Instructions
- Prep Oven and Pan: Preheat oven to 175°C (350°F). Lightly grease and line a 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang on two sides.
- Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, and fine sea salt. Whisk everything together until well combined and lump-free.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, room temperature water, and alcohol-free vanilla extract until thoroughly combined and smooth.
- Combine Wet and Dry: Pour the prepared wet ingredients into the dry mixture. Gently mix with a spatula or wooden spoon until just combined; avoid overmixing. Stir in the vegan chocolate chips or chopped dark chocolate.
- Bake Brownies with Swirl: Pour the rich chocolate batter evenly into your prepared pan. Whisk together the 0.25 cup tahini, 0.25 cup powdered sugar, and 1 tablespoon water until smooth. Dollop this tahini mixture over the brownie batter, gently swirling with a skewer to create a marble pattern. Sprinkle with 1 tablespoon toasted sesame seeds and 0.5 teaspoon unsweetened cocoa powder. Bake for 25-30 minutes, or until edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Cool Completely: Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for 1-2 hours. Once cooled, use the parchment overhang to lift and cut into squares.
Notes
For best results, use fresh baking powder, good quality unsweetened cocoa powder (Dutch-processed for darker color), and pure vanilla extract. Consider swapping vegetable oil for coconut oil, adding extra or mixed chocolate chips, or folding in chopped nuts like walnuts or pecans for variations. Ensure brownies cool completely for clean cuts and fudgy texture.
- Prep Time: 12 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300 calories
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg