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
Ingredients
- 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
Instructions
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Grease an 8x8 pan with coconut oil and preheat oven to 350 degrees.
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Combine tahini, maple syrup, coconut sugar, vanilla extract and eggs in a bowl and mix until thoroughly combined.
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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.
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Transfer batter to prepared baking pan and spread evenly. Press additional chocolate chips on top.
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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.
Can I use regular flour if I can’t find coconut flour??
Yes!
That’s great! Can’t wait to try!!!