Description
These Double Chocolate Tahini Brownies are rich, fudgy, and uniquely nutty thanks to tahini, combining the deep flavors of bittersweet chocolate with a subtle sesame undertone. Sweetened with coconut sugar and made with almond flour, they offer a gluten-free alternative to traditional brownies that bake up perfectly moist and chocolaty in just 30 minutes.
Ingredients
Brownie Batter
- 1 cup tahini (make sure to stir before measuring)
- ⅔ cup coconut sugar (packed)
- 2 eggs
- 2 tsp vanilla extract
- ¼ cup super fine almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped bittersweet chocolate + extra for topping
Optional Topping
- Flaky Maldon sea salt for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line an 8”x8” baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the tahini, coconut sugar, eggs, and vanilla extract until you achieve a smooth, homogenous mixture.
- Combine Dry Ingredients: Stir in the almond flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Then fold in the chopped bittersweet chocolate pieces. The batter will be thick at this stage.
- Spread Batter: Spread the thick batter evenly into the prepared 8”x8” pan using a spatula or your hands. Sprinkle extra chopped bittersweet chocolate on top for an added chocolate punch.
- Bake: Bake in the preheated oven for 17 to 20 minutes, or about 18 minutes, until the top and edges are raised, slightly cracked, and pulling away from the sides. Take care not to overbake to keep the brownies fudgy.
- Cool: Allow the brownies to cool completely for at least 2 hours before slicing into 9 or 12 squares for serving. This resting time helps them set properly and enhances their fudgy texture.
Notes
- Be sure to stir your tahini well before measuring to ensure consistent texture and flavor.
- Do not overbake the brownies to maintain a fudgy and moist consistency.
- Almond flour can sometimes be replaced with finely ground oat flour for a slightly different texture.
- For extra flavor and texture contrast, sprinkle flaky Maldon sea salt on top before baking or after cooling.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
