I am still enjoying cooking and baking with Tahini and trying new things. This recipe was on the Soom (my favorite tahini) website and I have been eager to make it. Trust me - it doesn't disappoint. Even better, these brownies are gluten free, grain free, and have no refined sugar (if you don't count the chocolate chips!) These are delicious on their own or with a scoop of vanilla ice cream on top. Major YUM! I will be making these often!
AMBITIOUS KITCHEN'S TAHINI BROWNIES
adapted from Soom Foods
1/2 c. Chocolate Tahini
1/2 c. Tahini
1/3 c. coconut sugar
3 T. vanilla infused maple syrup (regular pure maple syrup is fine)
1 t. vanilla bean paste
2 eggs
1/4 c. unsweetened cocoa powder
1 T. coconut flour
1/2 t. baking soda
1/4 t. salt
1/4 c. dark chocolate chips
Preheat oven to 350. Line an 8x8 inch pan with parchment paper. Set aside.
In a large bowl, mix the chocolate tahini, regular tahini, coconut sugar, maple syrup, vanilla bean paste and eggs until smooth.
Gently fold in the cocoa powder, coconut flour, baking soda and salt until combined. The batter will be thick. Finally, fold in the dark chocolate chips until they are well distributed.
Spread the batter into the prepared baking pan. Bake for 23-26 minutes until a toothpick inserted in the center comes clean.
Cool the brownies completely on a wire rack before cutting. Enjoy!
Makes 16 bars
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