Tahini Pumpkin Brownies
This beautiful recipe for Tahini Pumpkin Brownies will be sure to impress! They are high protein, gluten free and super easy to make. With a swirl of tahini on top and a sprinkle of Maldon salt, they’re the perfect balance of sweet, salty, and fudgy. This is the dessert you never knew you needed and will be so happy you tried it!
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Servings: 9 brownies
Equipment
- 8x8 baking dish, oven, electric hand mixer
Ingredients
- ¾ cup pumpkin purée
- 2 tbsp olive oil
- ½ cup tahini
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup oat flour
- ½ cup black cacao regular cocoa will work too!
- ¼ cup chocolate protein powder
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ½ cup walnuts chopped
- ½ cup chocolate finely chopped
- 2-3 tbsp tahini
- maldon salt
Instructions
- Preheat oven to 350. Grease and line an 8x8 baking dish with parchment paper and set aside.
- To a medium sized bowl add pumpkin puree, olive oil, tahini, coconut sugar, eggs and vanilla. Use an electric hand mixer to beat wet ingredients well.
- In a separate bowl sift together the dry ingredients. Add dry to wet and fold until incorporated.
- Fold in walnuts and chocolate.
- Drop into prepared pan. Use an offset spatula to spread the brownie mixture evenly.
- Drizzle tahini on top of the batter. Use either a knife or a skewer to create a swirly pattern.
- Bake for 23-25 minutes.
- Sprinkle with flaky salt if desired.
- Remove from the oven and cool to room temperature before slicing
Nutrition
Serving: 1brownie | Calories: 331kcal | Carbohydrates: 31g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 311mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3243IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.