Chewy Tahini Brownies
This recipe uses tahini in the base of the brownies and in a gooey tahini salted caramel sauce. With rich chocolate flavor, chewy texture and salty sweetness, this dessert grain and nut free, with all the brownie flavor.
Servings: 9 large brownies
Equipment
- 8x8 inch baking pan
- Parchment paper
Ingredients
For the Brownies
- 7 ounces about 2 bars dark chocolate chopped
- 1 cup tahini
- 2 large eggs
- 1 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened natural cocoa powder
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Salted Tahini Caramel (optional)
- 1/4 cup tahini
- 3 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
Instructions
Make the Tahini Brownies
- Line and 8x8 inch square baking pan with parchment paper and preheat the oven to 350°F.
- Melt the dark chocolate and tahini in a medium microwave safe bowl for 30 seconds then whisk to combine and repeat until both are melted and completely combined. Set aside.
- Add the eggs and coconut sugar to a separate large bowl or the the bowl of a stand mixer and beat with an electric mixer for 3-5 minutes then beat in the vanilla. Pour the cooled chocolate tahini mixture into the eggs and sugar and stir with a spatula until just combined.
- Add the cocoa powder, coconut flour, baking soda and salt and gently fold it in until just combined. Being careful not to over-mix.
- Pour the brownie batter into the prepared baking pan and bake in the preheated oven for 18-22 minutes, or until the edges are set and a toothpick inserted in the center comes out a little gooey. Do not over-bake.
- Remove from the oven and cool the pan on a wire rack for 10-15 minutes. Grab the parchment paper on the sides and lift the brownies out of the pan to cool completely. Cut and serve right away or make the tahini caramel topping
Salted Tahini Caramel
- Add the tahini, maple syrup and coconut oil to a small saucepan over medium heat. Whisk to melt and combined then remove from the heat and stir in the sea salt.
- Drizzle the caramel over the cooled brownies and top with additional flaky salt. Allow the caramel to set for 10-15 minutes, or place them in the fridge to set. Cut into squares and serve.
- Most cocoa powders will say natural or dutch on the outside. dutch cocoa powder is alkalized and does not react with baking soda, so make sure you use natural. If you only have dutch process, you will have to add a bit of baking powder as well to help the cocoa react.
Video
Notes
- Natural cocoa powder: Most cocoa powders will say natural or dutch on the outside. Dutch cocoa powder is alkalized and does not react with baking soda, so make sure you use natural. If you only have dutch process, you will have to add a bit of baking powder to help the cocoa react.
- Vegan tahini brownies: swap the two eggs in the recipe for 2 flax eggs. Mix 2 tablespoons of flax meal with 2 tablespoons of water then lit it sit for 15 minutes before adding to the batter.
- Add more chocolate: they don't technically NEED more chocolate, but we are talking brownies here, so feel free to add 1/2 cup of dark chocolate chips to the batter before baking.
- Storage: Allow the tahini brownies to cool completely then store in an airtight container at room temperature for up to 3 days. You can also wrap each individual brownie, or the entire pan of brownies, in plastic wrap and foil an place in the fridge for up to 5 days.
- To freeze: Wrap each individual brownie, or an entire square of brownies, in an air tight container, then foil. Thaw on the counter at room temperature and reheat in the microwave before serving, if desired.
Nutrition
Serving: 1brownie | Calories: 402kcal | Carbohydrates: 42.1g | Protein: 8.4g | Fat: 24.4g | Cholesterol: 42.7mg | Sodium: 183.6mg | Fiber: 4.7g | Sugar: 29.8g | Vitamin A: 19.2IU | Vitamin C: 1.1mg