I said it once and I’ll say it again – tahini is the new avocado toast.
How far we’ve come, tahini! From the creamy deliciousness that allows hummus to exist, to now: a life living within the crumbs of any dessert we want to *elevate.* And hey, I’m guilty as charged.
I always say that you’ll only really notice the tahini in these brownies if someone tells you it’s in there. At the crux, it is just a well-textured brownie, the tahini allowing it to be (cue your cringe) moist (sorry) and have a very subtle hint of sweet and seedy. Try it for yourself, and let me know what you think!
Double Chocolate Chip Tahini Brownies
- 1/2 cup tahini
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 2 TBSP coconut flour
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tbsp melted coconut oil
- 2 eggs
- 1/2 cup chocolate chips + more for pressing on top
Grease an 8x8 pan with coconut oil and preheat oven to 350 degrees.
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.
Transfer batter to prepared baking pan and spread evenly. Press additional chocolate chips on top.
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.