The fudgy texture that tahini lends to these brownies is unbelievable. Tahini can sometimes be seen as an unusual ingredient to add to baked goods, but it completely changes the depth of flavor in this sweet treat, undercutting the sugar and balancing out the chocolate. I also love the fact that this recipe requires no grains, no dairy and no refined sugar. It is a delicious dessert with real, whole ingredients that you can feel great about eating!
Technique tip: Add cocoa powder incrementally (a couple spoons at a time) to ensure it is thoroughly mixed in. Make sure the coconut oil is both melted and cooled to avoid coagulation when adding to batter.
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 tablespoon coconut oil, melted and cooled
- 1/3 cup cocoa powder
- 2 tablespoons coconut flour
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips, plus more
1. Preheat oven to 350°F, and grease an 8- by 8-inch pan with coconut oil.
2. Combine tahini, maple syrup, coconut sugar, vanilla extract and eggs in a bowl and mix until thoroughly combined. Add melted and cooled coconut oil. Add in cocoa powder incrementally, a couple spoons at a time, folding batter throughout to ensure that it is well combined between additions. Add coconut flour and baking soda and mix. Fold in chocolate chips.
3. Transfer batter to prepared baking pan and spread evenly. Press additional chocolate chips on top.
4. Bake for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool for at least 10 minutes before slicing and serving.