These soft and fudgy Double Chocolate Tahini Brownies are the perfect decadent, healthy dessert. With a crinkle top and flaky sea salt to garnish, these tahini brownies are absolutely irresistible.
Ingredients
- 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: flaky Maldon sea salt for topping
Instructions
- Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
- To a large mixing bowl, whisk together tahini, coconut sugar, eggs, and vanilla extract until smooth.
- Stir in almond flour, unsweetened cocoa powder, baking soda, and salt until combined. Add chopped bittersweet chocolate and stir again – batter will be thick.
- Spread dough in an even layer in the parchment-lined 8”x8” pan using a spatula or your hands. Top with extra chopped chocolate.
- Move to the oven and bake at 350F for 17 – 20 minutes (mine took 18) or until top and edges are raised, slightly cracked, and pulled away from the sides. Make sure not to over bake so these will stay a fudgy consistency.
- Let cool for 2 hours before cutting into 9 or 12 squares. Enjoy!
Notes
*My favorite brand is Soom Foods tahini or the Whole Foods brand
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