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Ultra Fudgy Pumpkin Tahini Brownies

Embedded with chunks of dark chocolate, sweetened with coconut sugar, with a bit of tahini for the perfect nutty flavor in every bite.

Course Dessert
Keyword vegan gluten-free pumpkin brownies
Prep Time 10 minutes
Cook Time 18 minutes
Servings 6 brownies
Author Taavi Moore


  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 tbsp tapioca flour (starch)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 flax egg or egg
  • ¼ cup pumpkin puree
  • 1 tbsp tahini
  • 1 tsp vanilla extract
  • cup coconut sugar
  • ½ cup dark chocolate chunks


  1. Preheat oven to 350 degrees. Line a square baking dish (6x6) with parchment paper or a silicone baking mat.

  2. In a mixing bowl, whisk together flours, baking powder, and salt. In a seperate larger mixing bowl, whisk together the rest of the ingredients (except dark chocolate chunks). Stir the dry mixture into the wet until combined. Fold in the chocolate chunks.

  3. Spread mixture on to the bottom of the baking dish. If your dish is an 8x8, press into only 1/4 of the dish (the texture will allow you to mold it into a smaller square). Sprinkle over a bit more chocolate chunks on top. Bake for 18-20 min. It will seem a bit under done, but that is what makes it fudgy. Let cool for 5 min. before slicing into squares.